Guys, I am totally obsessed with this pizza recipe. It was so, so, so delicious (and nutritious!!), I already want to make it again.
Ever since I finished my smoothie and juice book, I’ve really been digging dandelion greens. They’re a great alternative to your usual spinach or kale, especially in green juice and smoothies, but also in other recipes, like homemade pesto… on pizza!
You might be surprised to hear that dandelion greens are actually really, really nutritious. (I had no idea!) Listen to this…
- Dandelion greens are loaded with calcium. Just one cup of chopped dandelion greens has 103 milligrams (10% of the recommended daily value) of calcium. That’s slightly more than kale!
- Dandelion greens have a high iron content. One cup contains 1.7 milligrams of iron.
- Dandelion greens are high in vitamin A and vitamin C. (Vitamin C helps facilitate iron absorption.)
- Dandelion greens are also good sources of vitamins B1 (9% RDA), B2 (11% RDA) and B6 (11% RDA), vitamin E (13% RDA) and vitamin K (357% RDA).
- Dandelion greens are rich in minerals. Besides calcium and iron, they are a good source of copper (10% RDA), manganese (8% RDA), phosphorus (5% RDA), potassium (5% RDA) and magnesium (5% RDA).
- Dandelion greens have more protein per serving than spinach. The greens themselves are 14% protein and contain all essential amino acids so it’s a complete protein. One chopped cup contains 1.5 grams of protein.
- The nutrients in dandelion greens may help reduce the risk of cancer, multiple sclerosis, cataracts, age-related macular degeneration and stroke. Dandelion contains anti-inflammatory properties which may provide benefit to those with asthma and other inflammatory diseases. [source]
Doesn’t all that make you want to try them? Clearly, dandelion greens are a nutritious food. Taste-wise, they’re a little bitter, but when mixed into pesto, spread on a pizza, and paired with crumbled feta, walnuts, and chicken, they’re absolutely delicious! This flavor combination is truly incredible, and I hope you try it and love it as much as I do!
Dandelion Pesto Pizza
Makes 8 slices
Pesto (makes about 1/2 cup)
- 3 cups fresh dandelion greens
- 2 garlic cloves
- 1/4 cup walnuts
- 1/3 cup extra-virgin olive oil
- 1/3 cup grated Parmesan
- salt + pepper to taste
- Pizza crust (approximately 200 g – I used Trader Joe’s Par-Baked Organic Crusts)
- 1/2 cup crumbled feta
- 1/2 cup cooked chunked chicken breast
- 1 tbsp crushed walnuts
Preheat oven to 425 degrees F.
Combine ingredients for pesto in a food processor or blender. Blend until smooth.
Using a spatula, spread pesto on pizza crust.
Top pizza with feta, chicken, and walnuts.
Bake pizza for 12-14 minutes or until edges start to lightly brown.
Allow to cool slightly and serve!
A behind-the-scenes shot for the Murphy-lovers…