Green Pizza May 14, 2010Posted by Angela @ Making Food for Friends in bread, dinner, quick meal.
Tags: dough, pizza
I wasn’t going to post this recipe because it’s really just a pizza, and who doesn’t know how to make one of those, but Ryan deemed it “the best pizza we’ve ever made,” so I suppose it deserves a post. I feel like it’s kind of a healthy version of pizza, too, because I piled it high with every green vegetable I could find in the fridge! For the dough, you can use a homemade dough recipe (which I am including below) or a pre-made pizza dough, like the ones they sell at Trader Joe’s in the cheese section. I’ve had some trouble with the Trader Joe’s pizza dough, but think I’ve finally found a way that makes it perfect every time. The key to the TJ dough is to pre-heat the pan or pizza stone in the over before, roll out the dough in some flour, and put it in the oven by itself on the pre-heated pan for about 3-4 min. Then I like to take it out, top it, and put it all back in the oven for the remainder of the cooking time. That seems to work the best for me, at least.
1 lb pizza dough
2-3 tbl pesto
handful of baby spinach
1/2 cup or more asparagus (cut into 1-inch segments and steamed until bright green)
1/2 cup or more broccoli (cut into bite-size florets and steamed with the asparagus until bright green)
1 tomato, diced
3/4 cup cheese
Pre-heat oven and pan to 400. Cut the asparagus and broccoli and steam it for a few minutes until it is bright green and tender but not soggy. Set aside. While that is steaming, dice up the tomato.
Roll out the dough and put it on the pre-heated pan in the for 2-3 minutes. Remove from the dough from the oven and slather the top with the pesto. Cover the pesto with a single layer of baby spinach. Top the spinach with the broccoli/asparagus pieces, and put the tomato on top of all of that. Finish the pizza with 1/2 to 3/4 cup of mozzarella, sprinkle with S&P, and return it to the oven for 15-20 minutes, or until the cheese looks melted and the crust is golden brown. I like to finish it for a few minutes under the broiler to get the cheese bubbly and brown.
Whole Wheat Pizza Dough (from Culinary in the Desert)
1 cup whole wheat flour
1 cup all purpose flour
2 1/4 teaspoons instant yeast
1 teaspoon salt
1/2 teaspoon sugar
3/4 cup warm water
1 tablespoon olive oil
Combine flours, yeast, salt, and sugar in a food processor; pulse to mix. Combine warm water and oil in a measuring cup. With the motor running, gradually pour in enough of the liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons of warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.
Lightly coat a large bowl with cooking spray. Place dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise about an hour, or until doubled in size. Punch down and let the dough rest for about 10 minutes before rolling.
*If you want to knead by hand feel free – knead for about 10 minutes. As made, this recipe makes about 1 pound of dough.