CTV Recipes

All Recipes
Clear all
Dietary Concerns
More Options

Search Recipes

Zero-waste pesto pizza



  • 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!).
  • 4 tablespoons rescued olive or vegetable oil (ideally from a jar of sun-dried tomatoes or artichoke hearts)
  • 2 rescued garlic cloves, rough chopped
  • 1/4 cup peanut butter, scraped from the bottom of a jar
  • 3 ounces leftover hard cheese (parmiggiano reggiano, aged gouda…), grated


  • 1 par-baked small round pizza crust
  • 1 cooked chicken breast, sliced into strips
  • 1 roasted red bell pepper, sliced into strips
  • 1 cup grated mozzarella cheese, or their favorite cheese
  • 1 bunch fresh basil
  • Olive oil



  1. 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.


  1. Take pre-cooked pizza base, cook it on stove top in a bit of oil to brown the bottom.
  2. Flip it, spread pesto on the crust, then add some pre-cooked chicken and roasted bell peppers. 
  3. Sprinkle with cheese, cover and cook over a low heat until the cheese has melted and the bottom is crispy.

You might like

View All Recipes
Pizza dough Pizza dough
Kid-tested homemade pizza Kid-tested homemade pizza
Mini pizzas Mini pizzas
Giant pizza party sandwich Giant pizza party sandwich
Detroit style deep dish pizza Detroit style deep dish pizza
Fine herb pesto pizza Fine herb pesto pizza