GARLIC SCAPE & CILANTRO PESTO PIZZA

This week’s recipe has a few parts.  The CSA star is the pesto, but I’ve included an idea for how to use it (my most recent love) on a pizza. 

Ingredients:
Garlic Scape and Cilantro Pesto:
¼ Cup Sunflower Seeds (soaked in hot water for 30 minutes, discard the water)
¼ Cup + 2 Tablespoons Olive Oil
1 Tablespoon Lemon Juice
1 Teaspoon Lime Juice
1 Cup Coarsely chopped scapes (this was about 10)
½ Cup (small bunch) of chopped cilantro
1/8 Teaspoon (heaping) black pepper
Salt to taste (the larger granule the better)
 
In a food processor mix the sunflower seeds, olive oil and lemon and lime juices.  Pulse it for up to three minutes, stopping and pushing down the sides as necessary (note: if you have a small food processor or one that has a small upper container, use that).  Add the scapes and process for another 2-3 minutes, pushing down sides as necessary.  Add cilantro, salt and pepper and pulse until cilantro is mixed in.  Taste and add more salt or pepper as needed.  Store covered in the refrigerator.
Use on pizza as a base, or in an egg bake/quiche/frittata.
 
Pizza:
Your favorite crust (if you’re looking for ideas check out my favorite recipes from Paleo Spirit here and The Domestic Man here) – for store bought versions, I use Udi’s Gluten Free Crust, there are plenty of good ones out there!
 
Sauce:
Garlic Scape and Cilantro Pesto (I use all of it)
 
Toppings:
1-2 Chicken Breasts cooked and cut into small chunks
Mozzarella Cheese (the kind that is in a ball), sliced
Cheese of your choice for topping (I like Farmer John’s Parmesan, shredded, but any shredded white cheese will do!)
Optional: Mushrooms (sautéed in advance), Fresh Greens (to top pizza with after baking)
 

Directions:
Make the Pesto (can be made ahead of time and stored in the fridge).
Get your crust ready, parbake it if it calls for it.
Top with pesto (to your liking), mozzarella cheese and chicken and finish baking.
Remove from oven and top with fresh greens. Slice and enjoy.