It was national pizza day last week and I decided to focus on the three colours of the Italian flag and make three colours of pesto and use small gluten free pizza bases – one is just enough for a nice lunch served with a fresh green salad.
Verdi Pesto
Ingredients:
I bag of basil leaves
40g of oil
20g of pine nuts
20g Parmesan
salt + pepper to taste
Bianca Pesto
Ingredients:
30g pine nuts
30g Parmesan
30g clear oil
1 slice of gluten free bread
salt + pepper to taste
Rosso pesto
Ingredients:
2 roasted red peppers
10 basil leaves
30g pine nuts
30g Parmesan
30g oil
Salt + Pepper to taste
Method for all the pesto’s
Weigh out all the ingredients and blend into a paste. For the bianca pesto add a little water if this is too thick during blending. Simple! Do taste it before you add any salt because the parmesan may produce enough saltiness for your taste. These pesto recipes produce enough for a 7 inch pizza but can also be added to pasta for a lovely flavoured dish. Remember if you have problems with foods containing fats affecting your bowel do use the pesto sparingly.
Pizza’s
Verde Pizza
Spread the pesto on the base and add a small amount of mozzarella (one or two strips), basil leaves and one sliced olive. Sprinkle with Parmesan and cook in a hot oven for 10-15 minutes.
Bianca Pizza
Spread the pesto on the base and add a small amount of mozzarella (one or two strips), pine nuts and sliced Parma ham (do be careful about what meats you choose for pizza – check for wheat, onion and garlic in preserved meats and sausages.) Sprinkle with Parmesan and cook in a hot oven for 10-15 minutes.
Rosso Pizza
Spread the pesto on the base and add a small amount of mozzarella (one or two strips), pine nuts and sliced roasted red pepper and slices of Parma ham. Sprinkle with Parmesan and cook in a hot oven for 10-15 minutes.
These little pizzas can also be sliced into 4-6 pieces and used as a small appetizer with drinks at parties too. Enjoy Pizza day!
Clinical Alimentary 
Looks delicious!!
Thanks!