Zero-waste pesto pizza

By Bob Blumer
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Ingredients

Pesto:

  • 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

Pizza:

  • 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

Directions

Pesto:

  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.

Pizza:

  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.

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