Yummy Mummy Recipe: Pesto Pan Bread

All I have to say is heck yes! I love LOVE this recipe! I created it based on a dish at one of my favourite restaurants. You can make it as an appetizer or entree, do it gluten free, and/ or dairy free, or paleo (I’m always trying to come up with allergy- friendly options!). I made this recently for a potluck family dinner and it was gone in no time. PS it’s delicious with red wine! 😉

For the crust:
Remember my recipe for home made pizza? You’ll be using this for your crust. 
For gluten free versions, either swap in your favourite gluten free flour or mix or slice up some eggplant (this is also the base for the paleo version). 
For the pesto topping:
2 tbsp Italian seasoning
1 handful fresh basil (should be 1/2 cup when loosely chopped)
1 tsbp olive oil
3 cloves garlic
1/4 cup pine nuts (optional)
1 cup diced goat cheese (optional)
1 fresh tomato, sliced thin (optional)

1. Prepare your crust; if making with eggplant, slice into pieces 1/2″ thick
2. Pre heat oven to 350 degrees; roll out dough. Drizzle dough or eggplant with olive oil & sprinkle with Italian seasoning.
3. Bake for 10 minutes; while crust/ eggplant is in oven, toss basil, olive oil, garlic, & pine nuts into food processor; puree until smooth.
4. Remove crust/ eggplant from oven & spread pesto over crust/ eggplant; top with goat cheese and tomato if using
5. Cook for another 10 minutes (tip: goat cheese does not melt the same as regular cheese; it will still look similar when you remove it from the oven)
6. If serving as an appetizer, slice into thin pieces; if serving as an entree, slice as a regular pizza.

Delicious if served hot right from the oven, or cool with pizza sauce for dipping.

The regular version…

 …And the eggplant version
Photos by Katherine Petrunia
March posts sponsored by Cutie Pie Boutique

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