halfbakedharvest4.5
Moroccan Roasted Garlic Pesto and Cashew Pizza
This was my first venture into Moroccan cooking and even though I can't honestly sit and tell you that this is an authentic Moroccan recipe, I can tell you it is dang good
👥 2 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 30 min🔥 Cook: 1h👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●bowl
- ●oven
- ●food processor
- ●skillet
📝 Preparation Steps
1
Prepare the [dough | https://www.halfbakedharvest.com/thai-pizza/] 1 1/2 to ⏱️ 2 hours ahead of time. While the dough rises roast the garlic and make the pesto.
2
Preheat oven to 375. Chop off the top portion of the garlic head to reveal cloves. Peel any excess paper/skin off from the bulb of garlic. Pour about a teaspoon of olive oil on top the garlic cloves and cover with foil and roast in a baking dish for ⏱️ 45 minutes, or until golden brown and soft. Allow to cool and then squeeze garlic out of the paper skin into a small bowl, set aside.
3
Place the cilantro, parsley, mint, jalapeño, garlic and cashews in the bowl of a food processor. Pulse a few times until well chopped. Stream in the olive oil and pulse until combined. Add the feta and pulse a few more times or until combined.
fresh cilantro (torn)1 cup
4
Preheat the oven to 375 degrees.
5
In a large bowl add the zucchini, pepper and drained artichokes. Add 1 teaspoon olive oil, the smoked paprika, cumin, cayenne, cinnamon, turmeric, and a pinch of pepper. Toss really well making sure the spices are evenly coating the veggies and there are no clumps. Set aside.
6
Once the pizza dough is ready to go, divide the dough in half. Place half the dough aside for another use (or make 2 pizzas) or freeze for later. With the remaining dough roll/press into one 10 to 12 inch round circle or rectangle (you may go smaller or larger depending on how thick you want your crust). Top with as much of the pesto as desired and then sprinkle on the mozzarella cheese. Add the veggies in an even layer. Then sprinkle on the olives and half the feta cheese.
fresh mozzarella cheese (shredded)1 cupfeta cheese (crumbled)2 tablespooncup feta cheese (crumbed)1/2
7
Bake at 375 degrees for ⏱️ 30 - 35 minutes or until your desired doneness. You may also cook this pizza on a pizza stone or using the [skillet method | https://www.halfbakedharvest.com/green-olive-pesto-pizza-with-roasted-red-peppers-and-feta-stuffed-crust/], but I recommend cooking the veggies before hand.
8
Let the pizza sit five minutes and then sprinkle with the roasted cashews and the remaining feta. Cut and serve!
Nutrition Facts
calories
1655 kcal
fat Content
82 g
serving Size
1 serving
fiber Content
9 g
sugar Content
22 g
sodium Content
3549 mg
protein Content
45 g
cholesterol Content
92 mg
carbohydrate Content
132 g
saturated Fat Content
24 g
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