Summer Harvest Pizza with Pesto
This pizza is packed with some of summer’s most vigorous veggies, and to go with it, a pretty medley of cherry tomatoes and cucumbers with just a sprinkle of salt so their summer freshness really shines.
Servings
Produce
Garlic (Organic)
1 0.5 Clove
Cherry Tomato
4 2 oz
Yellow Squash (Organic)
1 0.5 Whole
Zucchini (Organic)
1 0.5 Whole
Mushrooms
3 1.5 oz
Protein & more
Vegan mozzarella
2 1 cup
Naan, vegan
4 2 Whole
Pantry items
Olive oil
2 1 teaspoon
Sea salt
1 0.5 teaspoon
Spice mix
Spinach Basil Pesto
Olive oil
0.5 0.25 cup
Minced Garlic
1 0.5 Clove
Cashews
.25 0.13 cup
Lemon juice
2 1 teaspoon
Spinach
1 0.5 cup
Basil
1 0.5 cup
Prep ahead (optional)
a. ¼” dice yellow squash, zucchini, and cremini mushrooms. b. Peel and seed cucumber as desired; ½” dice. c. Slice cherry tomatoes in half. d. Mince garlic.
Instructions
1
Prep:
Preheat oven to 425º. Prepare a baking sheet with non-stick spray.
2
Cook the vegetables:
a. In large sauté pan over medium-high heat, add 2 tsp olive oil. Add garlic (mince), mushrooms (¼” dice), zucchini (¼” dice), and yellow squash (¼” dice). Cook until mushrooms caramelize and squashes soften, about 4 minutes.
3
Assemble and cook pizza:
a. Add naan to baking sheet. Bake in oven until slightly golden, about 5-6 minutes. Remove from oven.
b. Divide spinach-basil pesto among naan. Spread in an even layer, leaving a ½” edge.
c. Spread cooked vegetables in an even layer over naan.
d. Top with shredded vegan mozzarella.
e. Place in oven and bake until naan is crispy and vegan mozzarella is melty, about 5 additional minutes.
4
Assemble cucumber tomato salad:
a. In a medium mixing bowl, add cucumbers (peel & seed as desired, ½” dice) and cherry tomatoes (slice in half). Add salt to taste and toss.
5
Serve:
a. Slice pizzas in easy-to-hold pieces.
b. Serve cucumber and tomato salad alongside.
Chef's notes
If pesto is a no-go, simply substitute your favorite traditional pizza sauce.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX