Ingredients:
12" pizza dough (I used this pizza dough recipe)
1/4 cup pesto
1/2 cucumber, slices
1/2 diced green bell pepper
1/2 roasted red pepper from jar, diced
1/2 cup baby arugula
1 tomato, slices
3/4 cup mozzarella
1/2 cup parmesan
Directions:
Preheat oven to 450.
Roll out your pizza dough, 12 inches across. Move dough over to your pizza pan. Spread out the pesto evenly, leave 1 inch space from the edge. Lay out cucumber slices across, then diced bell pepper, and roasted red pepper. Cover the veggies with the cheeses. Sprinkle the arugula out. Lay tomato slices on top. Roll your dough in to where the pesto starts to form the crust around the edges. Bake in oven for 10-12 minutes or until the crust and cheese is nicely browned.
Vegetables and chickpeas? How can this not be good?? Nick found this recipe on Peas and Crayons, pointed to it, smiled, and said, "Thursday". So I guessed he wanted it for dinner and I clearly wasn't going to say no. It looked delicious! So I've created it tonight, although slightly altered, but we were both very very happy with how it turned out!
Ingredients:
1 can chickpeas
1/2 red bell pepper
1/2 yellow bell pepper
1/2 a cucumber
1/4 onion
2 Tablespoons white wine vinegar
1 Tablespoon extra virgin olive oil
3 tsp lemon juice
1-2 garlic cloves
1/2 tsp oregano
1/2 tsp parsley
1/4 tsp dill
salt and pepper
Directions:
Dice the bell peppers, cucumber, and onion. Toss them in a bowl.
Combine the rest of the ingredients in a small bowl, whisk the dressing until smooth and toss into the bowl with the vegetables. Refrigerate for 1-2 hours before serving.
