This week’s recipe, using seasonal vegetables, is from Groton’s Anne Dries, Buddha Nest Yoga. Anne, local yoga instructor, is vegan, so she has added nutritional yeast to her pesto. Healthy meals are fun to make and share with a good friend. Namaste.

BNY Grilled Pesto Pizza

Crust

4 cups whole wheat flour

1 1/2 cups warm water

2 tbsp olive oil

2 tsp salt

2 tsp sugar

2 tsp dry yeast

cornmeal

Place first six ingredients, in order, in a bread machine on “dough” setting. Put aside in a bowl, cover with a towel and allow to rise.

Pesto

4 bunches of basil, washed and trimmed of stems

1/4 cup pine nuts, 1/4 walnuts

4 garlic cloves

1 tsp salt

1 tbsp nutritional yeast

1/2 cup extra virgin olive oil

Blend the first five ingredients in a blender or food processor. Add the oil and continue to process until smooth.

Veggies

1/2 cup sweet peppers

1/4 sliced red onion

1/2 cup cherry tomatoes

Place veggies on foil, brush with olive oil and lightly grill to soften.

Assemble pizza

Punch down dough and stretch into a large oblong shape, 1/4-inch thick.

Brush crust with olive oil and then lightly dust with cornmeal to prevent sticking. Place crust on a very hot grill for 2-3 minutes, then flip to lightly brown other side. Remove the crust to a cutting board, spread with pesto and vegetables. Dot with olive oil and return to the grill for a few minutes. Enjoy!

This week’s recipe, using seasonal vegetables, is from Groton’s Anne Dries, Buddha Nest Yoga. Anne, local yoga instructor, is vegan, so she has added nutritional yeast to her pesto. Healthy meals are fun to make and share with a good friend. Namaste.

BNY Grilled Pesto Pizza

Crust

4 cups whole wheat flour

1 1/2 cups warm water

2 tbsp olive oil

2 tsp salt

2 tsp sugar

2 tsp dry yeast

cornmeal

Place first six ingredients, in order, in a bread machine on “dough” setting. Put aside in a bowl, cover with a towel and allow to rise.

Pesto

4 bunches of basil, washed and trimmed of stems

1/4 cup pine nuts, 1/4 walnuts

4 garlic cloves

1 tsp salt

1 tbsp nutritional yeast

1/2 cup extra virgin olive oil

Blend the first five ingredients in a blender or food processor. Add the oil and continue to process until smooth.

Veggies

1/2 cup sweet peppers

1/4 sliced red onion

1/2 cup cherry tomatoes

Place veggies on foil, brush with olive oil and lightly grill to soften.

Assemble pizza

Punch down dough and stretch into a large oblong shape, 1/4-inch thick.

Brush crust with olive oil and then lightly dust with cornmeal to prevent sticking. Place crust on a very hot grill for 2-3 minutes, then flip to lightly brown other side. Remove the crust to a cutting board, spread with pesto and vegetables. Dot with olive oil and return to the grill for a few minutes. Enjoy!