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These quick little individually sized gourmet pizzas are easy and yummy! I’ve only made these once so I can’t really call them a fave (yet), but I’m guessing it won’t be long before I add the recipe to My Favourite Recipes.

The pesto recipe is modified from one I found on Allrecipes.com—I wanted to be able to use dried basil (instead of fresh), since I always have dried herbs and spices on hand. The pita pizza recipe is an original 🙂

Pesto-artichoke Pita Pizza
Pita flatbread rounds make a quick and delicious pizza crust, while gourmet toppings dress up this perennial fave
1 pita flatbread round
2 Tbsp fresh pesto (recipe below and on My Favourite Recipes page)
Marinated artichoke quarters (about 5), chopped
Kalamata olives (about 5), halved
Crumbled bacon
Crumbled feta cheese
Shredded mozzarella cheese or Italian cheese blend

Spread top side of pita with pesto; add toppings, sprinkle with cheeses. Bake at 350°F on ungreased cookie sheet for 12-15 mins or until cheese melts. (For a vegetarian option, simply omit bacon.) Yield: 1 pizza

Spinach-basil Pesto
Delicious and versatile, this pesto has a robust, zesty flavour
1-1/2 c baby spinach leaves
1/4 c dried basil leaves
2 Tbsp dried parsley flakes
1/2 c toasted pine nuts
4 cloves garlic, peeled and quartered
1/2 tsp red pepper flakes
1/4 tsp nutmeg
3/4 tsp kosher salt
1/2 tsp freshly ground black pepper
1 Tbsp fresh lemon juice
1/2 tsp lemon zest
1/2 c extra-virgin olive oil, divided

To food processor, add all ingred EXCEPT olive oil. Add 2 Tbsp olive oil, reserving most of oil; blend until nearly smooth, scraping sides of bowl w/spatula as necessary. Drizzle remaining olive oil into mixture while processing until smooth.

Transfer in 1-Tbsp spoonfuls to ice cube trays; cover w/plastic wrap and freeze for ~24 hrs. When cubes are solid, transfer to 1-qt freezer bag for storage (be sure to note date on outside of bag).


  • For pasta, toss 2-4 cubes w/hot pasta. Add grated Parmesan cheese if desired.
  • For creamy pesto dip, add 2-3 thawed cubes of pesto to 1 (8 oz) block of softened cream cheese and mix thoroughly; serve w/crackers.
  • For pita pizza, thaw 1-2 cubes of pesto; spread on top of pita instead of tomato sauce.

I make the pesto in my Cuisinart 11-cup food processor—a triple recipe generously fills two ice cube trays, with a little left over for immediate use.

If you decide to try either of these recipes, please leave me a comment to let me know what you think! 🙂