04 October 2010

Pesto Pizza

For as long as I've been against grains, I've been against dairy. The hormones given to dairy cows and the processing and pasteurization of milk products have long been reason enough for me to avoid the food group all together.

While I don't plan on recanting everything I've ever said about milk, I do want to take a minute to refine it. Recently, I've become more open to the idea that maybe it isn't all so bad after all, but with one caveat. You won't find me preaching the organic gospel much, but if there is any food group that I personally recommend choosing (...and paying...) for organic, it's dairy. All the talk currently about precocious puberty due to milk hormones does seem unfounded, but I think that you'd just better be safe than sorry.

Cheese in particular has been a recent object of my experimentation. (Real cheese. Not the kind that comes in a resealable pouch.) The bacterial cultures (similar to yogurt) and minimal amounts of additives (completely unlike most yogurts) are something I can easily get along with. In my Pear Salad post last week, you got your first glimpse at my new found appreciation of cheese. Here's something else I'd like to share with you using the pesto from last week's post.

I hope you all are enjoying the redesigned website. I'm still tinkering with the layout and features so expect more to come.

Pesto Pizza

2 slices of flax foccocia bread
2 tblsp. walnut pesto
3-4 sundried tomatoes (chopped)
1 oz. fresh, organic mozzarella
3-4 oz. grilled chicken (chopped)
1 pinch of red pepper flakes

Spread a tablespoon of pesto on each piece of foccocia bread then top with sundried tomato, chicken, and cheese. Toast for about 8 minutes or until cheese is melted. Top with red pepper flakes.