Pesto Spinach Pizza

AAF-500R-ISO

Craving pizza but feeling like you gotta get in those greens? This pizza is probably about as healthy as it gets (maybe? maybe not…), packed with spinach and pesto. And it’s not overloaded with cheese, which I know personally can be the reason a pizza becomes too heavy and makes me feel a little bleh the rest of the day. Your breath might not smell the best after eating this, so avoid it for date nights. But you can add any other toppings that sound good to you! Maybe some artichoke hearts, tomatoes, anything that fits your fancy for this fantastic base.

Ingredients
1 can of premade pizza dough
5 oz spinach
1 tbsp butter
3 garlic cloves, minced
1/4 cup milk
1/4 cup parmesan cheese
1/2 cup mozzarella cheese
1/4 cup feta cheese
small jar pesto sauce
pinch of red pepper flakes, to garnish

AAF-500
6 servings
Prep Time: 5 minutes
Cook Time: 30 minutes

Directions
1. Put the butter into the Air fryer pan and set the timer for 30 minutes on HIGH; leave the lid open
2. While the butter melts, mince the garlic and chop up the spinach
3. Toss the garlic and spinach into the pan with the butter and saute until wilted, about 8 minutes
4. Add the milk and parmesan cheese and stir until combined. Turn off the fryer and scoop out the spinach mixture; allow to cool
5. Take the pan out of the cooker when it has cooled and wash. Make sure it is fully dried before replacing it in the cooker
6. Open the can of premade pizza crust dough. Cut it in half to make two squares. Put one of the squares of dough into the pan and either leave it as a square or stretch into a circle. Set the other half of the dough aside
7. Close the lid and set the timer for 6 minutes on MED; this is prebaking the dough
8. After the timer sounds, open the lid and flip the dough. Top with half of the spinach mixture, half of the mozzarella cheese, dollops of pesto, and half of the feta cheese
9. Close the lid, set the timer for 7 minutes on MED
10. Cook until the cheese is golden and bubbly, then top with some red pepper flakes
11. Repeat with the other half of the dough and remaining toppings

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