Did you know that making pizza could make you an environmental hero? Yesssiree. Using up your leftover food not only saves you money, it saves the environment. Americans annually throw away millions of pounds of food that ends up rotting in landfills (read HERE). Most of that is restaurant waste, but families contribute a good chunk as well. That’s why I love basic recipes that can use a wide variety of foods we happen to find left over in our refrigerator. Here are some ideas:
- Omlettes and quiches
- Stir fry
- Crazy salads
Of all these, our favorites are stir fry and pizza. This week we found ourselves with a little fresh broccoli, 2 cups of leftover roast chicken and some leftover mushrooms that HAD to be eaten or they would be compost. Since I usually have whole wheat flour and yeast, we had pizza night. Ellie made a yummy buffalo chicken pizza and we made this delicious pesto chicken pizza using defrosted pesto that we made and froze this summer. It was so good that Tom thought I should post it. So, here it is!
Pesto Chicken Pizza
- 1/2 recipe whole wheat pizza dough or 1 ready to heat crust
- 1/4 cup basil pesto
- 1/4 cup sliced mushrooms
- 1 cup chopped, cooked chicken
- 1 cup finely chopped fresh broccoli
- 1.5- 2 cups shredded mozzarella cheese
- Preheat oven to 450 degrees.
- On a baking sheet, shape your pizza dough into something that resembles a circle (or not, it’s your pizza!).
- Spread the basil pesto over the dough, extending pesto to 1-2″ from the edge.
- Top pesto with the sliced mushrooms and chopped broccoli.
- Top vegetables with the chicken.
- Top all of it with cheese!
- Bake at 450 for 12-15 minutes or until crust is golden and cheese is very melty.
- Don your superhero cape and serve this pizza to your grateful citizens!