Today we are taking a little break from my ‘potatoes in disguise’ posts.

When I wrote about discovering that carrot tops were edible

and could be transformed into pesto (recipe found here)

my husband and co-captain, François,

commented that it would be great used in a pizza,

his all time fave food.

For a while now he has patiently put up with my food mood ‘du jour’,

Day after day he has waited patiently for his pizza,

…until tonight.

Tonight Galley Kat was told

“TONIGHT WE WILL HAVE PIZZA”

So today’s recipe is brought to you by Captain’s Ultimatum.

CARROT TOP PESTO PIZZA

makes enough for 5 small pizzas

what you will need

1 recipe for carrot top pesto, 1/4 – 1/2 cup (found here)

or just enough to smear on each base.

5 Naan bread rounds

2 cups grated fresh mozzarella

6 canned artichokes, quartered

6 little Bella tomatoes, quartered

Several fresh basil leaves

sprinkling of dried chilis (optional)

olive oil, hot sauce and extra chilis for serving

Grill or bake for 5-8 minutes until cheese melts,

and edges of Naan begin to brown.

Dress with chilis, fresh basil and olive oil.

Perfectly easy week night supper.