Pumpkin Seed Pesto Pizza

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As I recently explained, after my post about making homemade pizza for dinner every Friday night some readers have been wondering specifically what types of pizzas we usually make, so I'm sharing another tasty recipe with you today.

Don't ask me how I came up with this one, because I'm still not quite sure.  I guess I started wondering what it would be like to put seeds on pizza, then I decided on pumpkin seeds (just because that seed container was the fullest one in the pantry) and somehow pesto sounded like it would go good with those seeds, and then I spied some fresh yellow tomatoes on the counter, and hey, that's the pizza.

It was different, that's for sure.

But I really liked it.

What You Need:

2 pizza crusts

1/3 to 1/2 cup pesto

2 tomatoes (I really liked the color of the yellow ones for this recipe)

1/2 cup raw pumpkin seeds

2 cups shredded mozzarella

What You Do:

1.  Prepare your crusts (I usually bake mine without the toppings for about 12 minutes to get them crispy) and then spread pesto over each one.

2.  Sprinkle about 75% of the cheese over the crusts.

3.  Slice your tomatoes and cover each pie with one tomato's worth of slices.

4.  Shake the pumpkin seeds over each one.

5.  Sprinkle the rest of the cheese over each pizza (this works as "glue" to hold the seeds on better).

6.  Bake for 12 to 15 minutes at 400 degrees, or until as done as you want.

7.  Allow pizzas to cool just a bit before you slice them with your pizza wheel (that way the toppings won't slide around on you).

Are you making the same face G did when I handed him a slice of this pizza for dinner?  He was skeptical at first, but his expression quickly changed after he took one bite.  What do you think?  I'd love to hear - leave a comment or email me at lisahealy (at) outlook (dot) com.

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Like this recipe?  Find it and other delicious kid-friendly treats in the book Yum! Deliciously Healthy Recipes for Kids that I co-authored!

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