Garlic Scape Pesto and Mushroom Pizza

Flavorful pesto and hot sauce make this Garlic Scape Pesto and Mushroom Pizza perfectly spicy, cheesy, garlic and mushroomy.

Garlic scapes are a real weird looking bunch. They’re twisted, gnarly, bright green shoots that taste like a fresh, herby version of garlic. They may look ugly but they are pretty darn tasty and can be made into almost anything. The stem and flower bud are all edible, just chop them up and use them like you would garlic.

I was craving pizza (again) so I made a quick pesto to pair with a fridge full of mushrooms. The pesto is quick to make and can be frozen in ice cube trays then thawed and added to pasta or spread on pizza crust for a deliciously garlicky pizza. But, if you’re in a hurry, you can totally use your favorite pre-made pesto.

The crust is layered with a bit of hot sauce then a generous amount of pesto. Roasted mushrooms and lots of cheese are piled on top to make a spicy, cheesy, melty, garlicky, savory, amazing-y pizza!

Garlic Scape Pesto and Mushroom Pizza

Print Recipe

Flavorful pesto and hot sauce make this pizza perfectly spicy, cheesy, garlic and mushroomy.

• Author: Kristen Olson
• Prep Time: 25 mins
• Cook Time: 20 mins
• Total Time: 45 minutes
• Yield: 6 Sevings 1x

Ingredients

Scale 1x2x3x

• 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

1. 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.
2. 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.
3. Grease a second baking pan (15×10-inch) with cooking spray. Press dough out into pan, starting in center, press dough into large rectangle.
4. 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.
5. 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.

What’s your favorite pizza topper?

Some more tasty pizza recipes to try:
Vegan Satay Pizza from Veggieful
Strawberry, Basil and Balsamic Pizza from Cookie & Kate
Lemon Gremolata Pizza with Cauliflower Crust from Oh My Veggies

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