Using a wet hand or a bowl scraper, reach slightly under dough and lift one side up from the bottom and pull it up as far as you can without breaking it (this won’t be very far at first), then fold it over and toward the center. .
Green and White Pizza Recipe
But making your own, as The Times learned from the pizza mavens at Roberta’s in Brooklyn, from whom we acquired this recipe, delivers even greater pleasures. .
Green Goddess Pizza
I figured we could all use a little vacation from the cold winter weather so I'm bringing it to you in the form of bright colors and fresh flavors.It's also National Pizza Day on February 9th, and I thought we should join in the party.Ok ok, I know pizza is not exactly top of the list for special date nights, but this one is so pretty that I thought it could make the cut.Trust me, no one will complain that your green goddess pizza isn't totally veggie.♡ Chop some kale (or spinach, broccoli, or zucchini) in your food processor.Mix in some cheese and a couple of eggs and pat that mess into something resembling a pizza crust then pop it in your oven.♡ Blend some basil, parsley, cashews and a few other pesto-y ingredients in the food processor you used for the kale. .
Ultimate Veggie Pizza Recipe
So, I combined all of the elements I’ve enjoyed over the years to create my own “ultimate” veggie pizza recipe.It’s fresh and full of flavor, featuring cherry tomatoes, artichoke, bell pepper, olives, red onion and some hidden (and optional) baby spinach.You’ll find a base of rich tomato sauce and golden, bubbling mozzarella underneath, of course.Don’t stop baking until the cheese is deeply golden in spots.Otherwise, you might end up with floppy pizza that doesn’t live up to its true potential.Layer some fresh spinach between the pizza sauce and mozzarella to sneak in some greens.I sliced my jarred quartered artichokes in half again to make bite-sized wedges.Fresh bell pepper becomes nice and tender during the pizza’s short stint in a high-heat oven.Red onion mellows significantly in the oven, but you omit it for sensitive palates.Hot from the oven, I like to top this veggie pizza with red pepper flakes, fresh basil leaves and finely grated Parmesan. .
Greens on White Grilled Pizza
Ideally, you want a 12-inch, organically shaped piece of dough—round, square, or rectangular—1/8 to 1/4 inch thick.Use tongs to transfer it from the grill to a peel or rimless baking sheet.Spread the entire surface with the garlic paste, then top with the mozzarella and Asiago, and spoon dollops of the ricotta over all. .
Green Pizza with Pesto, Feta, Artichokes & Broccoli
Treat yourself to this delicious Green Pizza with Pesto, Feta, Artichokes, and Broccoli ... it's one of my all-time favorite recipes, and it's sure to become your fave, too!Our furniture was being shipped from Chicago, and we spent a lot of time sitting on our air mattress.I used a homemade basil-spinach pesto, but if you're in a time pinch, then feel free to use your favorite store bought variety.Next, you'll top the pizza with fresh broccoli and artichoke hearts, just like they did at my fave pizzeria.It's finished with a generous serving of tasty feta chunks and lots of ooey, gooey mozzarella.Give my Green Pizza with Pesto, Feta, Artichokes, and Broccoli a try.Lightly coat a baking sheet or pizza pan with nonstick spray or oil.Prepare Pesto: Add walnuts to a small skillet over medium heat; cook until lightly toasted, stirring often.Combine walnuts, garlic, basil, and spinach in a food processor; process until minced.Prepare Pizza: Cut broccoli into small florets and place in a microwaveable dish with a lid.Drizzle with a couple tablespoons water, cover, and microwave until just tender (about 3-4 minutes).Bake pizza for 25 to 35 minutes, or until crust is browned and cheese is lightly golden.Notes If your pizza dough contracts when spreading on the pan, let it rest for few minutes before continuing. .
Favorite Veggie Pizza {the BEST!}
Quick Summary Fire up your oven and get the toppings ready…it’s pizza night!The flavors are SO good and because there are so many veggies involved you can eat as many pieces as you want.It is titled EASY for a reason, it is so simple and tastes SO much better than store bought.It freezes well, so feel free to make a double batch and put some in the freezer for later.I have made and eaten a lot of veggie pizzas in my life and this combo is my favorite.Some other ideas include: zucchini or yellow squash, bell peppers, corn, broccoli, tomatoes or sun dried tomatoes, eggplant, greens (spinach, kale, or arugula).And I always finish my pizza with fresh basil, crushed red pepper flakes, and a little Parmesan cheese.I have a few tips for making your pizza turn out perfectly every time!We love a pizza night at home and if I’m being honest…I think ours turns out better than the pies we buy at a restaurant.Use gentle presses to push half of your dough into a circle until it’s 10-12” wide.If you wait too long it will get harder to slide onto your pizza stone.Pizza night is everyone’s favorite, so you don’t need a lot of sides to ensure dinnertime success!We love reheating pizza in the air fryer for a crispier crust and perfectly melted cheese.You could also use a toaster oven or heat it up on the stovetop in a pan if you like a crisped crust!And I won’t tell if you eat leftover cold pizza for breakfast, that’s good too:).1/2 cup jarred or canned artichoke hearts, roughly chopped.1/2 cup jarred roasted red bell peppers, cut into thin strips.Garnish: Fresh basil leaves, crushed red pepper flakes, and finely grated Parmesan cheese Instructions Place a pizza stone in the oven and preheat the oven to 500°F.Sprinkle a pizza peel lightly with flour and set aside.Sprinkle the pizza evenly with half of the shredded mozzarella cheese.Bake until the cheese is melted, and the crust is golden brown, about 8 to 15 minutes.Garnish the pizzas with fresh basil, crushed red pepper flakes, and Parmesan cheese, if desired. .
Green Pizza Recipe
The first time I tried this, my boyfriend grabbed me afterward and looked me in the eyes and told me that it "was some of the best food [he's] ever tasted..." and then hugged me. .
