If you love food and love letting yourself free in a food experience for the eyes, you can spend a lot of time at the International Food Bazaar in San Jose going back time and time again to look through all of the products. I love Israeli pickles and found them in the mix of tons of other Middle Eastern products. IFB sells Middle Eastern Specialty foods including kosher, Russian, Bosnian, European, Middle Eastern, Persian, Greek, and Turkish products in the South Bay San Jose Area (Campbell to be specific).
We bought a huge piece of Afghan Bread from their very large bread section and made a fast dinner with our already prepared Arugula-Pistachio Pesto.
When I lived in Sydney, Australia I ate the most fabulous vegetarian pizza called Arrostito topped with roasted vegetables, cherry tomatoes, and goat cheese at Arthur’s Pizza in Paddington. I recreated a version of these toppings below for a pizza combo that loves to impress.
Arugula-Pistachio Pesto Pizza Recipe
- 1 garlic clove, peeled
- 3/4 cup finely grated Asiago cheese* (or Parmesan)
- 1/3 cup unsalted natural pistachios
- 4 cups (packed) baby arugula
- 1 tablespoon (or more) fresh lemon juice
- 2 teaspoons finely grated lemon peel
- 1/4 cup olive oil
Finely chop garlic in processor. Add cheese and nuts. Process until nuts are finely chopped. Add arugula, 1 tablespoon lemon juice, and peel. Blend to coarse paste. Blend in oil. Season pesto with salt and pepper and more lemon juice, if desired. Transfer to bowl. Cover and chill up to 3 days.
- Goat Cheese, crumbled
- Kalamata Olives
- Fresh Tomatoes, chopped (or Cherry Tomatoes)
- Roasted Red Peppers, sliced
- Red Onion , sliced