{"id":1160,"date":"2018-04-30T09:30:42","date_gmt":"2018-04-30T09:30:42","guid":{"rendered":"https:\/\/numidyum.com\/?p=1160"},"modified":"2019-01-20T15:02:04","modified_gmt":"2019-01-20T14:02:04","slug":"green-pesto-pizza","status":"publish","type":"post","link":"https:\/\/numidyum.com\/index.php\/2018\/04\/30\/green-pesto-pizza\/","title":{"rendered":"Green Pesto Pizza!"},"content":{"rendered":"


Si vous me demandez\u00a0quel est mon plat pr\u00e9f\u00e9r\u00e9 du moment, vous aurez probablement droit \u00e0 un moi tout sourire, les yeux grands ouverts affirmant : \u00ab\u00a0LA PIZZA ! Pour toujours et \u00e0 jamais\u00a0\u00bb. Au fond, j’ai une liste assez longue de mes plats et ingr\u00e9dients pr\u00e9f\u00e9r\u00e9s mais mes bras seront toujours grands ouvert \u00e0 la pizza. Aujourd’hui je vous retrouve pour partager avec vous ma recette de pizza no 1, la pizza au pesto ! Attention cependant, il ne s’agit pas du pesto classique que tout le monde connait mais un combo grandiose de greens, de basilic et de fruits \u00e0 coques avec une touche d’ail<\/b>\u00a0et d’huile<\/b> d’olive<\/b> extra <\/b>vierge<\/b>. L’huile d’olive reste optionnelle si vous suivez un r\u00e9gime sans huile. C’est une recette que j’ai d\u00e9couverte gr\u00e2ce \u00e0 une personne tr\u00e8s ch\u00e8re et que j’ai adapt\u00e9 \u00e0 mes pr\u00e9f\u00e9rences.<\/p>\n

Tout\u00a0l\u00e9gume \u00e0 feuilles vertes\u00a0<\/b>ou \u00ab\u00a0greens\u00a0\u00bb que vous avez \u00e0 votre disposition pourrait servir de base dans cette recette de pesto, \u00e0 savoir, des \u00e9pinards, des blettes, du chou kale, des feuilles de betterave, etc. Vous pouvez utiliser un seul l\u00e9gume, comme vous pouvez en associer plusieurs. Le basilic sera votre deuxi\u00e8me ingr\u00e9dient, primordial, \u00e9videmment. N’importe quelle vari\u00e9t\u00e9 fera l’affaire. Cependant, j’adore combiner le basilic italien et le\u00a0basilic <\/b>pourpre <\/b>dans cette recette. Le premier pour sa couleur verte et go\u00fbt typique du basilic et le deuxi\u00e8me pour sa touche poivr\u00e9e et une saveur de basilic plus raffin\u00e9e. \u00c9tant donn\u00e9 que les pignons de pin sont tr\u00e8s rares en vente en Alg\u00e9rie, je les ai remplac\u00e9s par des\u00a0amandes<\/b>. La plupart des fruits \u00e0 coques crus constituent un bon substitue aux pignons de pin dans la recette de pesto. Cependant, je n’irai pas m’aventurer \u00e0 utiliser des cacahu\u00e8tes ou des noisettes car ces derniers ont un go\u00fbt assez fort et tr\u00e8s distinct. Optionnellement, Pour un petit go\u00fbt de fromage, ajoutez de la levure nutritionnelle.<\/p>\n

Ici, je vous propose \u00e9galement ma recette de p\u00e2te \u00e0 pizza \u00e0 la farine compl\u00e8te, facile et rapide.\u00a0<\/p>\n

\"\"<\/p>\n

\u00a0<\/p>\n

\"IMG_4998\"<\/p>\n

\u00a0<\/p>\n

\"IMG_4999\"<\/p>\n

\"IMG_5004\"<\/p>\n

\"IMG_4994\"<\/p>\n

\u00a0<\/p>\n\n\n\n
Prep<\/b> Time<\/b>
30 minutes<\/b><\/td>\n		Temps de <\/b>cuisson<\/b>
15 minutes<\/b><\/td>\n		Temps total<\/b>
45 minutes<\/b><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Ingr\u00e9dients<\/b>:<\/b><\/span><\/h3>\n

Pour le pesto:<\/span><\/p>\n

    \n
  • 1 cup de basilic tass\u00e9, ou 1\/2 cup pur\u00e9e de basilic surgel\u00e9e \u00a0<\/li>\n
  • 2 cups d’\u00e9pinards et\/ou autres greens tass\u00e9es<\/li>\n
  • Quatre grosses gousses d’ail<\/li>\n
  • 1\/4 cup d’huile d’olive extra vierge (optionnel)<\/li>\n
  • Le jus d’un citron<\/li>\n
  • 1\/4 cup d’amandes crues, noix ou noix de cajou<\/li>\n
  • Sel et poivre, selon go\u00fbt<\/li>\n<\/ul>\n

    Pour le topping:\u00a0<\/span><\/p>\n

      \n
    • Des tranches de tomates<\/li>\n
    • Des champignons coup\u00e9s en lamelles, ou en deux si vous les pr\u00e9f\u00e9rez juteux!<\/li>\n
    • Des poivrons en lamelles<\/li>\n
    • Des olives<\/li>\n
    • Des coeurs d’artichaud<\/li>\n
    • Parmesan vegan \u00e0 base de levure nutritionnelle<\/li>\n
    • Voir aussi les toppings que je sugggere sur la video<\/li>\n<\/ul>\n

      Pour la p\u00e2te;<\/span>\u00a0<\/p>\n

        \n
      • 300g de farine compl\u00e8te<\/li>\n
      • 1 c.\u00e0.c de levure boulang\u00e8re<\/li>\n
      • 1 c.\u00e0.c. de sucre (optionnel)<\/li>\n
      • 2 c.\u00e0.s. d’huile d’olive<\/li>\n
      • 1 c.\u00e0.s. fines herbes s\u00e8ches \u00a0(optionnel)<\/li>\n
      • 120 ml d’eau ti\u00e8de<\/li>\n<\/ul>\n

        Instructions:<\/b><\/span><\/h3>\n

        Commencez par la p\u00e2te:<\/p>\n

          \n
        1. M\u00e9langez tous les ingr\u00e9dients secs, faites un puits au centre et ajoutez-y l’eau,<\/li>\n
        2. P\u00e9trissez pendant 5 \u00e0 10 minutes jusqu’\u00e0 l’obtention d’une p\u00e2te homog\u00e8ne,<\/li>\n
        3. Mettez votre p\u00e2te dans un saladier huil\u00e9 (opt), couvrez-la et laissez-la lever pendant 30 min \u00e0 1 heure,<\/li>\n<\/ol>\n

          Pendant ce temps, pr\u00e9parez la sauce,<\/p>\n

            \n
          1. R\u00e9chauffez votre four \u00e0 200\u00b0C<\/li>\n
          2. Faites passer le jus de citron, les greens, le basilic, l’ail, les amandes et l’huile d’olive au robot \u00e0 vitesse moyenne pendant environ 5 minutes,<\/li>\n
          3. Salez et poivrez votre pesto selon votre go\u00fbt,<\/li>\n
          4. Faites\u00a0d\u00e9gonfler la p\u00e2te en y enfon\u00e7ant le poing et sans p\u00e9trir prenez un bout qui convient \u00e0 la taille souhait\u00e9e de votre pizza. \u00c9talez-le sur votre plat \u00e0 pizza.<\/li>\n
          5. \u00c9talez g\u00e9n\u00e9reusement votre pesto sur la p\u00e2te,<\/li>\n
          6. Amusez vous \u00e0 garnir votre pizza selon vos envies, avec vos topping pr\u00e9f\u00e9r\u00e9s,\u00a0ou ceux que je vous propose ci-dessus dans la liste des ingr\u00e9dients ou ceux sur la vid\u00e9o,<\/li>\n
          7. Faites cuire pendant 15 minutes \u00e0\u00a0200\u00b0C. Vous pouvez commencer \u00e0 v\u00e9rifier la cuisson au del\u00e0 de 10 minutes. Notez que le temps de cuisson d\u00e9pendra de votre four.<\/li>\n<\/ol>\n

            \u00a0<\/p>\n

            \n

            \u00a0<\/p>\n

            Si vous testez cette recette, n’h\u00e9sitez pas \u00e0 me le faire savoir. Aimez l’article ou laissez un commentaire et n’oubliez pas de postez une photo sur Instagram avec l’hashtag #numidyum.<\/p>\n

            \u00a0<\/p>\n

            \"IMG_5002\"\"IMG_5001\"<\/p>\n

            \u00a0<\/p>\n

            \u00a0<\/div>\n\n\n

            <\/p>\n\n\n\n

            <\/p>\n","protected":false},"excerpt":{"rendered":"

            Si vous me demandez\u00a0quel est mon plat pr\u00e9f\u00e9r\u00e9 du moment, vous aurez probablement droit \u00e0 un moi tout sourire, les yeux grands ouverts affirmant : \u00ab\u00a0LA PIZZA ! Pour toujours et \u00e0 jamais\u00a0\u00bb. Au fond, j’ai une liste assez longue de mes plats et ingr\u00e9dients pr\u00e9f\u00e9r\u00e9s mais mes bras seront toujours grands ouvert \u00e0 la […]<\/p>\n","protected":false},"author":1,"featured_media":1407,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[5],"tags":[],"class_list":["post-1160","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes"],"yoast_head":"\nGreen Pesto Pizza! | Numidyum<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/numidyum.com\/index.php\/2018\/04\/30\/green-pesto-pizza\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Green Pesto Pizza! | Numidyum\" \/>\n<meta property=\"og:description\" content=\"Si vous me demandez\u00a0quel est mon plat pr\u00e9f\u00e9r\u00e9 du moment, vous aurez probablement droit \u00e0 un moi tout sourire, les yeux grands ouverts affirmant : \u00ab\u00a0LA PIZZA ! Pour toujours et \u00e0 jamais\u00a0\u00bb. Au fond, j’ai une liste assez longue de mes plats et ingr\u00e9dients pr\u00e9f\u00e9r\u00e9s mais mes bras seront toujours grands ouvert \u00e0 la […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/numidyum.com\/index.php\/2018\/04\/30\/green-pesto-pizza\/\" \/>\n<meta property=\"og:site_name\" content=\"Numidyum\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/pg\/numidyum\/\" \/>\n<meta property=\"article:published_time\" content=\"2018-04-30T09:30:42+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2019-01-20T14:02:04+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/i0.wp.com\/numidyum.com\/wp-content\/uploads\/2018\/04\/IMG_4766.jpg?fit=2020%2C1345&ssl=1\" \/>\n\t<meta property=\"og:image:width\" content=\"2020\" \/>\n\t<meta property=\"og:image:height\" content=\"1345\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"numidyum\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"numidyum\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/numidyum.com\\\/index.php\\\/2018\\\/04\\\/30\\\/green-pesto-pizza\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/numidyum.com\\\/index.php\\\/2018\\\/04\\\/30\\\/green-pesto-pizza\\\/\"},\"author\":{\"name\":\"numidyum\",\"@id\":\"https:\\\/\\\/numidyum.com\\\/#\\\/schema\\\/person\\\/9420fc9621e30988ac8c0d33a3645f89\"},\"headline\":\"Green Pesto Pizza!\",\"datePublished\":\"2018-04-30T09:30:42+00:00\",\"dateModified\":\"2019-01-20T14:02:04+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/numidyum.com\\\/index.php\\\/2018\\\/04\\\/30\\\/green-pesto-pizza\\\/\"},\"wordCount\":760,\"commentCount\":1,\"image\":{\"@id\":\"https:\\\/\\\/numidyum.com\\\/index.php\\\/2018\\\/04\\\/30\\\/green-pesto-pizza\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/i0.wp.com\\\/numidyum.com\\\/wp-content\\\/uploads\\\/2018\\\/04\\\/IMG_4766.jpg?fit=2020%2C1345&ssl=1\",\"articleSection\":[\"Recettes\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/numidyum.com\\\/index.php\\\/2018\\\/04\\\/30\\\/green-pesto-pizza\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/numidyum.com\\\/index.php\\\/2018\\\/04\\\/30\\\/green-pesto-pizza\\\/\",\"url\":\"https:\\\/\\\/numidyum.com\\\/index.php\\\/2018\\\/04\\\/30\\\/green-pesto-pizza\\\/\",\"name\":\"Green Pesto Pizza! 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