Toasted Tuscan Walnut Pizza

First off, thanks for all the suggestions on my broken garbage disposal. I’ve had several lectures in the past few days about what I can and cannot put down the garbage disposal. My husband also fixed the garbage disposal for me when I was out one evening. Yeah! Back to working, digestable order. Or something like that.

Friday always feels like a pizza day to me. My parents used to bring home a pizza for us when they came home from work every Friday night. When I started driving, I would bring home the pizza and a movie for everyone. (I couldn’t even remotely put ingredients together without burning them back then). I’ve come so far….

Last Friday night I tried this recipe. It was originally in my Pillsbury calendar I got, and after looking through all of the prepared ingredients, I almost threw it out! But I saved it by making some adaptations and fresh ingredients and I love the fresh, revamped version I came up with. And I hope you will try it out too. It’s delicious!


1 whole wheat pizza crust (Whole Foods Market has a good one, or try this dough recipe from Two Peas and Their Pod).

1/2 cup chopped walnuts

2/3 cup basil pesto

9 oz chopped spinach, washed and drained (frozen or fresh spinach can be used)

1/2 cup sun dried tomatoes cut into 1/4 inch slices

1/2 cup artichoke hearts, chopped

1 cup (4 oz) crumbled feta cheese

1 cup (4 oz) shredded mozzarella cheese


Preheat oven to 400 degrees. Spread chopped walnuts in an ungreased baking pan. Place walnuts in oven, bake for 3-7 minutes, stirring occasionally until walnuts are nice and browned. Remove from oven, set walnuts aside for later use.

Lightly spray a pizza pan or cookie sheet with baking spray. Roll out fresh dough to fit pizza pan, or cookie sheet. Place premade pizza dough on pizza pan. Bake dough 8-10 minutes in oven, then remove. (Read package directions on ready made pizza crust. Generally this step has already been done for you and you will not need to cook the pizza crust before putting on toppings).

Spread pesto over the partially baked crust. I actually reduced the pesto to 1/3 cup on the pizza crust and it tasted just fine. Top with spinach, tomatoes, artichoke hearts, feta cheese, walnuts and mozzarella cheese.

Bake 8-15 minutes longer until cheese has melted and crust has turned a golden brown. Cut into 12 slices for pizza or 24 slices if baked on a cookie sheet.

Serve warm.

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