Carrot Top Pesto Pizza on Spelt Crust

This is a great pizza option if you are looking for a healthy fresh recipe. You can also feel good knowing that you are participating in no-waste cooking.

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Prep Time 20

Cook Time 12

Resting Time 2

Total Time 2 32

Course Appetizer, Main Course, Pizza

Cuisine American-Italian Inspired

Servings 16" pizzas

Equipment

Food processor
2 pizza pans
Chef's Knife
cutting board
Mixing bowls
Measuring cups
Measuring spoons

Ingredients

4 carrots sliced finely and divided
½ Fresno chile thinly sliced and divided
Microgreens for serving

Spelt Pizza Crust Ingredients

1 ½ Tbsp active dry yeast
1 cup warm water
3 Tbsp olive oil
3 ½ cups spelt flour

Pesto Ingredients

1 cup carrot tops plus more for serving
1 cup basil leaves plus more for serving
¼ cup mint leaves plus more for serving
1 clove garlic peeled
2 Tbsp walnuts
2 Tbsp nutritional yeast
Juice from ½ lemon
⅓ cup olive oil plus more for drizzling
Salt and pepper to taste

Instructions

To prepare the pizza dough dissolve yeast in warm water then stir in olive oil
Place flour in a large mixing bowl and add the yeast water-oil mixture and stir until there is a uniform texture; if dough is dry add more water a Tbsp at a time
Knead dough for about 30 seconds until smooth
Dust dough ball with extra flour and cover with a damp towel and set aside and allow to rise for 1-2 hours until it has doubled in size
When dough has risen preheat the oven to 450°
Pulse pesto ingredients in a food processor until combined
Stretch each dough ball into a 12” circle
Top dough with half the pesto, carrots, and chiles
Drizzle pizzas with more olive oil and salt and pepper to taste
Bake pizza for 10-12 minutes until the crust is golden and crispy
Remove pizza from the oven and let cool for a minute; then add extra carrot tops, basil, mint, and microgreens