Garlic Scape Pesto and Mushroom Pizza
Flavorful pesto and hot sauce make this pizza perfectly spicy, cheesy, garlic and mushroomy.
- Prep Time: 25 mins
- Cook Time: 20 mins
- Total Time: 45 minutes
- Yield: 6 Sevings 1x
Ingredients
Scale
- Garlic Scape Pesto
- 1/2 cup thinly sliced garlic scapes
- 2 tablespoons walnuts
- 2 tablespoons parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup olive oil
- Pizza Crust and Toppings
- 12 ounces mixed mushrooms, thinly sliced
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- Pinch ground pepper
- 1 package refrigerated pizza dough (I used Trader Joes)
- 2 tablespoons chili garlic sauce
- 6 ounces fresh mozzarella, sliced
- 2 ounces Gruyère cheese, shredded
Instructions
- To make the pesto: Add garlic scapes, walnuts, parmesan cheese, salt and pepper to the bowl of a food processor and pulse until finely chopped. With motor running, slowly pour the olive oil through the opening. Cover and refrigerate until ready to use. Makes about 3/4 cup.
- To make the pizza: Heat oven to 400ºF. In a medium bowl, toss mushrooms with 1 tablespoon olive oil, 1/4 teaspoon salt and a pinch of pepper. Spoon onto an ungreased baking pan.
- Grease a second baking pan (15×10-inch) with cooking spray. Press dough out into pan, starting in center, press dough into large rectangle.
- To save some time, roast the mushrooms and partially bake the crust at the same time. Place both mushrooms and crust in the oven on separate racks. Bake 7 to 10 minutes or until the crust is light golden brown and mushrooms are tender.
- Spread chili garlic sauce over partially baked crust. Top with pesto, cheese and mushrooms. Bake an additional 7 to 10 minutes or until the cheese is melted and the crust is browned.