Giuseppe's Best
Natural, vegan and gluten free.


Pistachio Jalapeno Pesto Pizza



pjp pizza.png

1 whole wheat naan bread
1 medium onion
½ cup fresh spinach
1 cup vegan mozzarella shreds
1 tablespoon olive oil

1/4 cup pistachio jalapeno pesto


Heat the olive oil in a sauté pan.  Thinly slice onion and cook on low heat until caramelized (light brown in color).  This takes some patience!  But it’ll be worth the wait- the onions will become soft and slightly sweet and are a delicious contrast to the spicy pesto.  Generously spread giuseppe’s best pistachio jalapeno pesto (or sun-dried tomato habanero pesto) over the naan bread leaving only about a half inch crust “handle.” Top with mozzarella shreds, spinach and caramelized onions. Bake at 350 degrees F for 20 minutes or until edges are brown and crisp.

Jordan Rowe