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You’ll never get tired of the warm, cozy Moroccan spices in this stew! It is naturally paleo, can be made vegan by swapping in chickpeas or tempeh, and it freezes like a dream. Servings: 4 Time: 30 minutes Ingredients: Directions:
Jalapeño pesto:1. 5 slices of jalapeño2. 2 cups basil3. 2 cloves garlic4. 1/4 cup pine nuts5. 2/3 cup olive oil6. Salt to tastePut all ingredients in food processor or blender and mix. Sour Cream:Fold in freshly grated pecorino Romano. No measurements, just to taste. Pizza Assembly:1. Mozzarella2. Pesto3. Little more pecorino4. Cook pizza5. Slice6. Dollop…