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
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.