Thursday, June 4, 2009

Cilantro Pesto Pizza with Red Onion and Feta

I had the brilliant idea to use the cilantro pesto I made as the base for a pizza, but I couldn't decide on appropriate toppings so I tweeted about it. All of the selections sounded delicious: baby bella mushrooms, shredded chicken, etc. But when I asked Joe he promptly said, "Red onion and feta," which sounded so perfect that I wasn't even shocked that he didn't request meat.

I cooked the onions until soft so that they didn't have quite as much bite and so the sweetness could shine through. The tanginess of the feta offset the wonderful taste of all that cilantro. After a whole day of hospital orientation, this pizza was a great way to end the day, and I hope it lived up to Joe's expectations since he said he had been looking forward to it all day!

Cilantro Pesto Pizza with Red Onion and Feta


Pizza dough
Cilantro pesto to cover dough
1 red onion, sliced and cooked down
4 oz feta cheese, crumbled


Preheat oven to 425 degrees. Roll out dough into a circle. Coat dough with cilantro pesto to the thickness of your liking. Spread cooked onions evenly around the pizza and sprinkle crumbled feta on top. Bake 12-15 minutes or until dough seems cooked and cheese is slightly browned.