Ingredients
Pesto:
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2 cups (total) of leftover fresh celery tops, radish tops, turnip tops, fennel fronds, carrot tops, or a mixture of all (but not all just carrot tops!).
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4 tablespoons rescued olive or vegetable oil (ideally from a jar of sun-dried tomatoes or artichoke hearts)
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2 rescued garlic cloves, rough chopped
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1/4 cup peanut butter, scraped from the bottom of a jar
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3 ounces leftover hard cheese (parmiggiano reggiano, aged gouda…), grated
Pizza:
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1 par-baked small round pizza crust
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1 cooked chicken breast, sliced into strips
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1 roasted red bell pepper, sliced into strips
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1 cup grated mozzarella cheese, or their favorite cheese
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1 bunch fresh basil
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Olive oil
Directions
Pesto:
- Add all ingredients to a food processor or blender. Blend. If necessary, add a tablespoon or two of water to facilitate the blending process. Reserve.
Pizza:
- Take pre-cooked pizza base, cook it on stove top in a bit of oil to brown the bottom.
- Flip it, spread pesto on the crust, then add some pre-cooked chicken and roasted bell peppers.
- Sprinkle with cheese, cover and cook over a low heat until the cheese has melted and the bottom is crispy.
