Monday, August 22, 2011

Gaaaahlic Pesto Pizza

I am not really a huge pizza eater! I like it ok and I love Figs on Charles Street as a treat. But knowing how bad it is for you usually deters me unless Josh does a bit of pleading or I'm too lazy for anything else. This past Friday, Josh was working super late and had requested pizza for an easy dinner before we went to New Hampshire for his birthday weekend. So whatttaya gonna do when the poor birthday boy’s only request is a pizza?!? Why….make a healthier version, of course!

Then I got way excited because I remembered the previously blogged garlic scape pesto I made that was still waiting for me in the freezer! So I defrosted it for a bit of a different pizza that wouldn’t make me feel like the fat chef outside Dolce Vita on Hanover Street!

1 Whole Wheat Thin Boboli Pizza Crust
½ (or so) cup garlic scape pesto
1 grilled chicken breast, diced
½ red onion, caramelized
½ pint grape tomatoes
shredded parmesan cheese
shredded mozzarella cheese
olive oil
*I used lemon olive oil, but regular works

Heat your oven to 425 degrees. Roll your tomatoes in a little bit of olive oil, just to coat. Roast the tomatoes on a baking sheet until they start to split open. Smash them in a bowl until its almost a spread. Slice ½ red onion into thin slices. Sauté onion in a little olive oil and salt over low heat. Stir these until they are soft and start to turn brown. You may have to add olive oil if they start to stick. Spread the pesto on the pizza crust up to ¼ inch from the edge all the way around. Spread the roasted tomatoes on top. Put the caramelized onion and grilled chicken on the pizza. Sprinkle a little bit of the parmesan and mozzarella cheeses. Bake at 400 degrees until its brown and bubbly on top.

This was fabulously garlicky and delicious! And we didn’t feel anything like the fat man!!!! In fact, we even enjoyed a vino with zero guilt!


  1. nice to see a recipe with garlic scape pesto. We make that with the scapes we get in our crop share and freeze for later use. I have some in the freezer and see this recipe coming out real soon! thanks so much!