I found this sun dried tomato dip recipe and thought - pizza! And I was right to make it work. You're also welcome.
Source: Veggie Inspired | Serves: 2 personal pizzas | Time: 30 min
Sun Dried Tomato Spread (recipe below)
1/4 cup or less red onion, sliced
2 cups #spinach, sautéed
1 #zucchini, cut into 1/2 inch chunks
1 yellow #BellPepper, cut into thin chunks
1-2 tbsp on Tubby Olive basil infused EVO
S&P, to taste
Sun Dried Tomato Spread
1 cup raw cashews, quick soaked in hot water for at least 15 min)
1 cup dried sun dried #tomatoes (not oil-packed)
1/2 cup water
2 garlic cloves
2 green onions
4-5 large fresh basil leaves
1 tbsp lemon juice
S&P to taste
Cover the cashews for the spread in boiled water. Preheat the oven to 420F and preheat grill for medium heat and lightly oil the grate.
Heat your grill to medium. Put zucchini and bell pepper onto skewers. Brush the veggies with EVO and sprinkle with S&P. Cook skewers on preheated grill until vegetables are tender, turning and basting vegetables with EVO occasionally, 10 to 15 minutes.
Meanwhile Bake the pizza crust according to the package directions half-way through.
While the crust is baking, combine all the ingredients of the spread and blend them together in a vitamix or ninja.
Take the crust out of the oven (when it's half way through), slather on the tomato spread, and add sprinkle the red onion and sautéed spinach on top. Return it to the oven, and finish baking.
Remove crusts from oven and skewers from grill. Chop up the skewered veggies a little more to make them easier to bite into. Top each pizza with grilled veggies.
Slice up and enjoy!
10 glasses of water (don't know why I'm so dehydrated!)
2 cold brew coffees
1 diet coke
Leftover butternut squash pasta bake
5 wheat thins with peanut butter
3 mile walk
15 minutes strength training
10,400+ total steps