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Time to step a little outside the box today.

Moroccan Roasted Garlic Pesto and Cashew Pizza | halfbakedharvest.com

With spiced up Moroccan Roasted Garlic Pesto and Cashew Pizza!

Trust me, I was scared.

Moroccan Roasted Garlic Pesto and Cashew Pizza | halfbakedharvest.com

Like very scared.

But thankfully it ended good!

Love. When. That. Happens.

Moroccan Roasted Garlic Pesto and Cashew Pizza | halfbakedharvest.com

This was my first venture into Moroccan cooking and even though I can’t honestly sit and tell you that this is an authentic Moroccan recipe, I can tell you it is dang good.

And my crazy brother Brendan would most likely tell you it is the best pizza he has ever had, but you can’t fully trust is opinion because like I said, he is totally crazy.

He does like good food though.

And apparently he really loves Moroccan. I guess there are a few places in the Portland, OR and Tahoe, CA area with some killer Moroccan food.

Moroccan Roasted Garlic Pesto and Cashew Pizza | halfbakedharvest.com

The only reason I am thinking this might not be all that authentic of a Moroccan recipe is because of all the cheese. All the warm ooey gooey fresh mozzarella AND feta cheese.

You can’t do pizza, not matter what ethic background it has, without cheese.

You just can’t.

And don’t try to tell me otherwise, because I’ll most likely argue it to the grave.

Moroccan Roasted Garlic Pesto and Cashew Pizza | halfbakedharvest.com

Now, let’s talk about the pesto.

Yeah, I am making you turn your ovens on. Sorry, but not really because it is totally worth it. Plus, I have now done two meal in a row that require no oven. This California Chicken and Rice Bowl and the Caribbean Jerk Salmon Tostadas (fine, you have to use the broiler for like a millisecond. I am not counting that.)

So what makes up Moroccan pesto (err…what I am calling Moroccan pesto)? Roasted garlic, cilantro, parsley and mint. It’s like a flavor bomb and it’s awesome. If you have any leftover you can eat it with naan (so good, just made this), pita bread, toast, spread it on sandwiches and on everything in between. It’s so crazy good.

I love roasted garlic and cilantro.

Oh and also mint. Ever since this Mint Pesto Pasta I have been looking for more savory ways to use mint. Any good ideas?

Moroccan Roasted Garlic Pesto and Cashew Pizza | halfbakedharvest.com

Other than the pesto this pizza also has tons of fresh late summer veggies.

Ah wait, late summer?? When and how did that happen? Please slow down time, please?

Back to the pizza. This thing is loaded with zucchini, red peppers and artichokes. It is kind of perfect for this time of year. So fresh, light and full of flavor!

Oh and the cashews? Well, those I have been adding to just about everything lately. Trust me, you’ll see soon.

Moroccan Roasted Garlic Pesto and Cashew Pizza | halfbakedharvest.com

Moroccan Roasted Garlic Pesto and Cashew Pizza

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 2 pizzas
Calories Per Serving: 1426 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Moroccan Roasted Garlic Pesto

  • 1 small head of garlic
  • 1 cup fresh cilantro torn
  • 1/4 cup fresh parsley torn
  • 1/4 cup fresh mint torn
  • 1/2 a jalapeno seeded and chopped
  • 2 tablespoon cashews or pistachios
  • 1/4 cup olive oil
  • 2 tablespoon feta cheese crumbled
  • 1/4 teaspoon pepper

Toppings

  • 1 small Zucchini sliced into thin rounds (or half of a large)
  • 1 roasted red pepper sliced thin strips (or half of a large)
  • 6 ounce jar marinated artichokes
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon cayenne use less for less heat
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon turmeric
  • 1/3 cup kalamata olives or a mix of green + kalamata
  • 1 cup fresh mozzarella cheese shredded
  • 1/2 cup feta cheese crumbed
  • 1/4 cup roasted cashews

Instructions

  • Prepare the [dough | https://www.halfbakedharvest.com/thai-pizza/] 1 1/2 to 2 hours ahead of time. While the dough rises roast the garlic and make the pesto.
  • Preheat oven to 375. Chop off the top portion of the garlic head to reveal cloves. Peel any excess paper/skin off from the bulb of garlic. Pour about a teaspoon of olive oil on top the garlic cloves and cover with foil and roast in a baking dish for 45 minutes, or until golden brown and soft. Allow to cool and then squeeze garlic out of the paper skin into a small bowl, set aside.
  • Place the cilantro, parsley, mint, jalapeño, garlic and cashews in the bowl of a food processor. Pulse a few times until well chopped. Stream in the olive oil and pulse until combined. Add the feta and pulse a few more times or until combined.
  • Preheat the oven to 375 degrees.
  • In a large bowl add the zucchini, pepper and drained artichokes. Add 1 teaspoon olive oil, the smoked paprika, cumin, cayenne, cinnamon, turmeric, and a pinch of pepper. Toss really well making sure the spices are evenly coating the veggies and there are no clumps. Set aside.
  • Once the pizza dough is ready to go, divide the dough in half. Place half the dough aside for another use (or make 2 pizzas) or freeze for later. With the remaining dough roll/press into one 10 to 12 inch round circle or rectangle (you may go smaller or larger depending on how thick you want your crust). Top with as much of the pesto as desired and then sprinkle on the mozzarella cheese. Add the veggies in an even layer. Then sprinkle on the olives and half the feta cheese.
  • Bake at 375 degrees for 30 - 35 minutes or until your desired doneness. You may also cook this pizza on a pizza stone or using the [skillet method | https://www.halfbakedharvest.com/green-olive-pesto-pizza-with-roasted-red-peppers-and-feta-stuffed-crust/], but I recommend cooking the veggies before hand.
  • Let the pizza sit five minutes and then sprinkle with the roasted cashews and the remaining feta. Cut and serve!

Notes

Nutritional values are based on one 12 inch pizza

Moroccan Roasted Garlic Pesto and Cashew Pizza | halfbakedharvest.com

I promise I’ll be back to norm. I am thinking chocolate?? I’ll gladly take suggestions though??

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Comments

  1. Made this last night and it was so good. And that pesto was so fresh and clean tasting just what i needed in springtime Tasmania. Thank you.

  2. Hey
    First off im loving the name!! Hahaha
    Second. I tried this one at home and was an instant hit!! And then become the most popular item on the menu so far this week at work! I imagine I’ll be checking you out regularly for amazing food for my menu at a new kithen in a few months if you dont mind me pinching a few ideas off you?! Haha
    Keep up the amazing work your doing!!!

    Much love! Wylie.

  3. I don’t think this pizza has any Moroccan stuff at all. BTW I’m moroccan and it kind of offends me a little bit to call it a Moroccan pizza

  4. Thanks — I just pinned it successfully!
    I’ll make the pizza this weekend — I can hardly wait to taste it — it’s nice when something that looks really healthy also looks delicious!

  5. I can hardly wait to make this yummy-looking pizza!

    I tried to pin it, but when I clicked on the P logo, something else came up — nice, but it didn’t include the pizza!

    Thanks so much for the recipe, and the pix.

    1. Hey Vicki,
      If you hover you mousse over the photo of the pizza there is a pin it button at the top of every picture. That should work, but let me know if you have problems!

      Thanks for the sweet comment and I hope you love this pizza!

  6. This pizza was awesome! I featured it in my most recent meal plan on my blog http://rainbowdelicious.com/meal-plan-summer-week-10/. FYI under the list of ingredients for the pesto the bulb of garlic is not listed, it is easy to figure out that you need it as you read the instructions but I thought you might want to know! Your recipes are always so great, I look forward to trying more in the future!

    1. Thank you so much, Emily! I am thrilled you love this pizza!! And thanks for letting me know about the garlic. I will fix that!

  7. This looks INSANELY good! I haven’t tried mint pesto yet, but I have a bushel of basil ready to be turned into pesto. I will have to add mint to one of the batches. Ever since we went to Morocco earlier this summer I have been craving Moroccan flavors. Since I adore pizza, this looks like the perfect place to start!

    1. Whoa! Morocco?!? How fun!! Hope you do give this a try, that way you can tell me if you think it is truly authentic Moroccan!

      Thanks so much, Amy!

  8. I looooooooove Moroccan food! It’s very close to the food that my family and I eat since we’re Algerian! I can’t wait to try this Tieghan, it looks delicious!

  9. I really love love pizzas – they can be pretty healthy and full of fun ingredients. I’d love to try this one – the pesto sounds awesome!! Thanks for sharing!

  10. I don’t think I’ve ever had Moroccan food before but this pizza is totally going to be my gateway into it! Looks and sounds AMAZING.

  11. Oh my gosh this looks amazing! I am making pizza with my in laws this weekend and now I know what kind I am trying! Thanks for this recipe!

  12. Oh my gosh, so much talent! How in the world did you figure out how to make a Moroccan pizza if you’ve never made anything Moroccan before? It looks amazing, and I love all the veggies and spices and CHEESE you used. Pizza is. never. pizza. without cheese. I mean, I basically eat pizza for the warm, gooey, melted cheese. YUM!

    1. Google!! Lol!! I google everything and like I said in the post. I am not 100% sure this is totally 100% Moroccan, but it was delcious!

      Thank you so much, Alexandra!

  13. That pizza in the first picture – I could just fold it up and eat it!
    Oh wait…what’s this about cutting and serving at the end of your post?!?!?!?!!!!! 🙂
    Seriously though – somethings are not meant for sharing!
    Love that you used pesto instead of a tomato sauce for this pizza! Gorgeous photos!

  14. Wow, this pizza sounds amazing! I know my whole family would love this. I definitely have to try this real soon. Pinning! 🙂

  15. have mercy! That looks sooo good I had to get up and eat something. I was salivating!
    Incredible.. you impress me everyday.

  16. First, I totally agree. Pizza without cheese is not pizza, it’s just stuff on flatbread. Second, cashews make everything better. You can put cashews on my pizza any day!

  17. Aaaaahhhhknihdfii Tieghan!!! This looks amazing! Batman symbol in the sky, amazing. Minions doing a musical, amazing. GET IN MY BELLAY AMAZING!!!

    Excuse me while I go cry over the fact that I have a few chores before going to the grocery store and getting what I need to make this. I want it NOW!

  18. This is exactly everything I love about bloggers and blogging. Taking fantastic ingredients and pairing them in a way that is over the top outstanding. You do this fantastically! This rocks. So gorgeous and mouthwatering!

    1. Awe, thank you so much!! I am so happy you like my over the top, sometimes odd foods! LOL!

      Thanks so very much, Maria!

  19. I’m a big fan of the Moroccan flavor palette (my PALATE loves is harhar), so can’t wait to try this. Plus — my mint has been very prolific this year and this is a good suggestion for how to use it – thanks! It looks pretty easily adaptable for GF or vegan, as well. Ah, cheese. . .

  20. I’ve never tried Moroccan food, but this pizza looks so darn amazing that I’m definitely giving it a go soon! Love the cashews addition, they’re great on just about everything!
    And lovely pictures, as always! 🙂

  21. I love recipes like this (don’t stop!)—they totally make me think about dishes and flavors in a new way. For example, I never would have thought to put all of this on a pizza, but now I will 🙂

    And I totally agree, it’s not a pizza without cheese. Except maybe a marinara pizza in Naples, which I must say, was incredible.

  22. I always love pesto on pizzas. There are so many great flavors here and I’m very impressed with your photography as always.

    1. Thank you so much, Jen!

      Pesto on pizza really is the best and thank you so much for your kind words about my photos. Thant means so much to me!!

  23. the cashews sucked me right in! Not sure about the mint though, but I trust you…you are one creative crazy cook and I do appreciate that! So I will give it a try, maybe tweak it just a bit~but I love all the unexpected ingredients here, thanks!

    1. Oh thanks so much, Jenna! You are so nice!!

      If you are not into the mint you can sub more parsley, but honestly the mint is good! Thanks again and I hope you love this!

  24. I LOVE pesto sauce and authentic or not, this Moroccan-style pizza looks amazing! So fresh with all them veggies!!

  25. Awe, thank you so much!! I am glad you like my recipes and if you try his one I hope you love it!!

    Thanks again, Madison!