I can’t take any real credit for this recipe as I sadly did not dream it up. A great friend of mine concocted it and I have to admit I think it is a cracker, packed with goodness in the form of quinoa and homemade pesto on wholemeal pittas it is the answer for a ‘quick fix pizza’. For those who are really time poor, one could just skip the homemade pesto bit and go the whole hog with a shop bought one, making it even speedier to put together.

The ‘healthy’ bit also deserves a little recognition. Sneaking in the ‘supergrain’ quinoa with the double wammy bonus points for being both high in fibre and protein is genius, particularly as my little people are not big fans of what they fondly call ‘sawdust’. Added to this is the base made from organic wholemeal wheat flour making it a pretty ‘healthy’ and dare I say it, a super tasty alternative to a the classic ‘Margherita’.

Homemade Basil Pesto


  • 3 to 4 / large handfuls of fresh basil leaves or 1 good size supermarket packet
  • 20 g pinenuts (ideally lightly toasted in the oven for 5 minutes)
  • 30g grated parmesan
  • ½ garlic clove
  • Olive oil
  • 50 g quinoa – cooked as instructed on the packet
  • 1 packet of organic brown pitta bread (6 per pack)
  • 1 packet of good mozzarella – torn up
  • Additional grated parmesan


Set the oven to 180.

1. First make your pesto by popping the garlic, pinenuts and parmesan into a food processor/ magi mix, and whizz up with a hefty splash of olive oil (50ml to start). You should have a coarsely chopped paste which you now add the basil into with another splash of olive oil. The key is not to bruise the basil too much through over chopping, by cutting it last you minimise that risk! Make sure it is thick and paste like, if not add some more basil.

2. Now line a baking tray with baking paper. Slice the pittas in half, spread each pitta with the pesto, place a spoonful of quinoa on top of each pizza and spread around evenly, top with torn up mozzarella and a good grating of parmesan.

3. Pop the pizzas in the oven for between 10 and 14 minutes till the cheese is bubbling and the pittas have crisped up a little. Top with torn basil and cherry tomatoes.

Written by the wonderful Joanna Preston of Larder Saga. Check it out for other scrumptious ideas!

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