Easy garlic scape pesto pizza
User Reviews
5
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Prep Time
10 mins
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Cook Time
12 mins
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Total Time
22 mins
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Servings
8 slices
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Calories
504 kcal
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Course
Main Course
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Cuisine
North American
Easy garlic scape pesto pizza
Description
The garlic scape pesto is prepared by processing chopped garlic scapes with pine nuts or seeds, Parmesan cheese, olive oil, and lemon juice, resulting in a fine-textured, fragrant sauce. The pesto’s fresh garlic notes can be softened by briefly blanching the scapes if very strong.
After spreading the pesto on a cauliflower crust, the pizza is layered with goat cheese, sundried tomatoes, extra garlic scapes, and mozzarella if desired. Baking at high heat melts the cheese and crisps the crust slightly, making the toppings meld together with the pesto’s herbal flavor.
The pizza suits those who appreciate fresh, homemade pesto on a low-carb base, and the flavor can be varied by using different crusts or topping combinations such as chicken and artichoke hearts.
Leftover pesto keeps well refrigerated for up to a month and can be frozen in ice cube trays for convenient future use in various dishes like pasta or scrambled eggs. Leftover pizza lasts about three days refrigerated.
Ingredients
For easy garlic scape pesto
- 2 cups garlic scapes fresh
- ¼ cup pine nuts pumpkin or sunflower seeds, raw
- 1 cup extra virgin olive oil
- ½ cup Parmesan Cheese
- 1 lemon juice of
- salt
- black pepper
For garlic scape pizza
- cauliflower pizza crust we love Molinaro's Cauliflower Crust Pizza Kit, low carb, your favorite
- 1 cup goat cheese
- ½ cup sundried tomatoes diced or halves
- 2 garlic scapes diced
- 1 cup mozzarella cheese optional but recommended
Instructions
Make the garlic scape pesto:
- Taste your garlic scapes raw. If they're very strong, cover them in boiling water for 30 seconds. Drain and proceed.Chop garlic scapes into 1-inch pieces. Add to food processor. Pulse for a minute.Add pine nuts or seeds, and pulse for a minute longer.Run the food processor on high speed, and slowly pour in the olive oil.Add parmesan cheese, and process until a fine pesto texture is attained. You may want to add more olive oil, if you prefer your pesto more runny than chunky.Taste and season with lemon juice, salt and pepper, as desired. Pack garlic scape pesto in jars topped with a bit of olive oil, and store in the fridge.
Make garlic scape pizza:
- Preheat oven to 500F. If using a pizza stone, heat it up in the oven as the oven warms up. If using a baking sheet, cover with parchment paper to prevent sticking.Make the pizza: slather cauliflower pizza crust with garlic scape pesto. If using mozzarella cheese for extra cheesiness, spread half of it on the pizza now. Top with diced or whole sundried tomatoes. Sprinkle with generous rounds of goat cheese. Top with remaining mozzarella cheese, if using. Sprinkle more diced garlic scapes, and drizzle with additional garlic scape pesto or olive oil.Transfer pizza onto hot pizza stone or baking sheet (take care not to burn yourself!). Bake garlic scape pizza in 500F oven for 12-15 minutes, until cheese is perfectly melted and bubbly and the crust is sufficiently browned in spots. Cut with a pizza cutter or sharp Chef's knife, and serve immediately.Leftover pizza will keep in a sealed container in the fridge for 3 days.
Notes
- Blanch very strong garlic scapes in boiling water for 30 seconds to mellow their flavor before making pesto.
- The prepared pesto stores refrigerated for up to a month; freeze in ice cube trays for extended use.
- Leftover pizza stays fresh in a sealed container in the fridge for three days.
- Use any pizza crust you prefer, including naan or pita, not just cauliflower crust.
- Variations in toppings are encouraged; chicken and artichoke hearts pair well with garlic scape pesto.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 504 kcal
% Daily Value*
| Calories | 504kcal | 25% |
| Carbohydrates | 23g | 8% |
| Protein | 16g | 32% |
| Fat | 41g | 63% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 23g | 115% |
| Cholesterol | 28mg | 9% |
| Sodium | 319mg | 13% |
| Potassium | 303mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 501IU | 10% |
| Vitamin C | 25mg | 28% |
| Calcium | 288mg | 29% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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