I don't know about you, but I actually love having PIZZA this way vs how we traditionally eat it. The flavours are ABSOLUTELY STELLAR! It's kinda fun because you can explore and change it up so easily using the ingredients you love. I'm a SPICY kinda gal so I love to smash JALAPENO'S on anything when given the chance! The Arugula Pesto on this one is to easy to make and taste's flipping AWESOME!
- 4 - 6 Portobello Mushrooms
- 1 Cup Arugula
- 8 - 10 Sun-dried Tomatoes
- 8 - 10 Kalamata Olives Sliced
- 1 Cup Crumbled Goat Feta
- 1 Jalapeno Sliced (Seeds Removed)
- Handful of Basil
- 1/2 cup Sunflower Seeds
- 3 Cups Arugula
- 2 Garlic Cloves
- 1/3 Cup Extra Virgin Olive Oil
- Himalayan Salt to taste (aprox 1/2 Tsp)
Combine all ingredients for the pesto into a food processor or blender and process until desired texture. I prefer mine a bit crunchy! Then add a dollop of the pesto to the mushroom and spread. Add some arugula leaves, the sun-dried tomatoes, calamata olives, jalapeno slices and sprinkle with goat feta. Place on pan and bake in preheated 375 F oven for 25 - 30 mins. Enjoy!
***Juicy Tip - Sunflower seeds contain selenium, an essential nutrient. Studies have found it plays a role in antioxidant function and helps reduce inflammation. It also helps with thyroid hormone metabolism.
*** Portobello mushrooms are balanced in protein and carbs, they are low in fat and contain a high amount of fiber. They are also low in calories and have high B Vitamins which helps support a healthy metabolism. Live Juicy!