Day 4 Dinner Recipe

Veggie Flat Bread with Pesto

Whole wheat or multi grain flat bread/pizza crust (I like the Stonefire brand Italian Artisan Multigrain Pizza Crust)
Approximately 1 ½ cups salad
Pesto
3 Pimento stuffed olives to top

To make the pesto:
2 cups fresh basil
2/3 cup fresh spinach
1 tablespoon fresh lemon juice
3 tablespoons toasted pine nuts
1 clove garlic
3 finger pinch sea salt
1 tablespoon olive oil

Add all the pesto ingredients to the food processor or blender and process until smooth. If needed add 1 teaspoon of water at a time to keep the mixture moving.

Spread the pesto on the flat bread. Top with salad and sliced olives. Bake according to the instructions on the pizza crust packet.