This post is sponsored by organicgirl in conjunction with a social media campaign through the Tampa Bay Bloggers. All opinions are my own. #geturgreenon
I love everything about today’s recipe. I mean, for starters, it’s #pizza. Add salty prosciutto and a homemade pesto sauce using organicgirl’s sweet pea greens, and we have a winner!
Several local Tampa Bay Bloggers and I were challenged to create a dish using organicgirl products, to share on our respective sites. I initially had a crisp and tasty salad in mind, but then I thought how much more fun a pizza would be – something you could make in a pinch, but that felt indulgent. This Pear and Prosciutto Pesto Pizza does just that.
This pesto is so fresh, and insane (#notbiased) – it’s perfect for pizza, but feel free to use it for pastas, zoodles, with chicken, crostini bites….I could keep going!
Light in taste with an earthy, but slightly sweet pesto, salty prosciutto, fresh mozzarella and pears, that complement the pesto, this is not your average pie, my friends! For extra flair, add a balsamic glaze, and extra greens before digging in.
- 1 4-ounce package organicgirl sweet pea greens
- 2 cloves garlic
- 1/4 cup Parmesan cheese
- 1 tbsp fresh lemon juice
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/3 cup + 1 tbsp olive oil
- naan bread (or any other pizza dough/shell you prefer)
- 2 ounces prosciutto
- 1 8-ounce ball of fresh mozzarella, torn into pieces
- 2 pears, washed and sliced into thin strips
- balsamic glaze and additional greens, for garnish (optional)
- To your food processor, add all ingredients except for olive oil. Blend for 30 seconds, scraping down the bowl as needed. Slowly stream in all olive oil while the machine is running. Process until smooth.
- Preheat oven to 350 F. Spread approx 2 tbsp pesto on each naan bread (or more if using larger pie), add sliced pears, prosciutto and mozzarella chunks.
- Bake for 8-10 minutes, until cheese melts.
- Remove from oven and garnish with a handful or so of additional sweet pea greens and balsamic drizzle, if desired.
I get to recreate this dish again on March 15th for a live tasting event at Datz, in Tampa. Local peeps: YOU have the opportunity to attend our LIVE tasting Tweetup on March 15 from 6:30pm-8:30pm at Datz where a panel of judges will vote on the BEST Tampa Bay Bloggers organicgirl#GetUrGreenOn recipe. The winning recipe creator will receive a year supply of organicgirl greens plus $100! If you’d like a chance to be on the judging panel, click here to enter.
Love organicgirl as much as I do? Enter now for a chance to win a month’s supply of organicgirl greens and dressings, below!
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