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4.5 from 4 votes

Moroccan Roasted Garlic Pesto and Cashew Pizza

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
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Main Course
Cuisine: Moroccan
Keyword: Moroccan pizza
Servings: 2 pizzas
Calories: 1426kcal
Author: halfbakedharvest

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

Nutrition

Calories: 1426kcal | Carbohydrates: 132g | Protein: 45g | Fat: 82g | Saturated Fat: 24g | Cholesterol: 92mg | Sodium: 3549mg | Potassium: 626mg | Fiber: 9g | Sugar: 22g | Vitamin A: 3740IU | Vitamin C: 62.5mg | Calcium: 641mg | Iron: 11.1mg