baking · comfort food · dinner · easy · lunch · mushrooms · pizza · quick · vegetarian

Mushroom Pesto Pizza

I didn’t blog much last week, because I was too busy organizing my life. On Tuesday alone, I went to the courthouse, Social Security Office, DMV, bank, post office, salon, and two yoga classes. Oh, and I stopped at Nadia’s Cupcakes to celebrate my new (old) last name. I also finished my taxes last week (I know – could I have waited any closer to the last fucking minute?), so that’s a huge relief.

I was such a grown up last week.

Except when it came to spending money. In that regard, I was a disaster. I just spent the last few hours food prepping, to help avoid being a financial disaster this week.

I’ve resorted to making a ton of pizza, since I always have dough ingredients around. On Friday I made an amazing potato pizza with rosemary. It only had 4 ingredients, and was vegan, but still satisfying. I think I’ll try it again with pesto, and maybe blog about it next week. Thursday I made this pesto pizza with mushrooms and spinach. I’m currently out of all vegetables, except onions, so I think I’ll make the potato pizza again for dinner tonight. I have one potato left.

I also made a big container of rice with sauteed onions and peppers(the last of my peppers), so I can have tacos ready to go at all times. I was going to make beans, too, but I’m so sick of eating beans. Fuck. There are only so many beans a person can handle.

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Side note: Yesterday I went to Glam Doll Donuts for their new brunch menu. I got vegan chicken and waffles, and it was fucking AMAZING. Everyone should go there. It was kind of expensive, but worth it. It was one of many splurges this week. Good thing I’m getting a tax refund.

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Mushroom Pesto Pizza

1/4 of the pizza dough recipe (which can be found here)

2 cups mushrooms, sliced

A giant handful of spinach

3-4 tablespoons pesto (recipe found here)

1 cup shredded Parmesan

Salt and pepper

Olive oil

Preheat oven to 500 degree. Drizzle a little olive oil in a large skillet over medium-high heat. Add the mushrooms and saute until browned. Then add the spinach, and stir until wilted. Remove from heat. Coat your hand in flour, and stretch out the dough on a greased cookie sheet. You don’t need to knead it or anything – just press and pull on it until it is all stretched out. It will be pretty thin, which is how I like it. Feel free to increase the amount to 1/2 the recipe, and make it a little thicker. Spread the pesto in a thin layer, then add mushrooms and spinach. Finally, sprinkle with the Parmesan. Bake for 10 minutes.

Serve several of these to your friends, changing up the sauce and toppings, call it flatbread, and pretend you’re really fancy and put-together (instead of the financial disaster that you really are).

 

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