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RECIPE FOR SPRING: Green Goddess Pizza


[1] Green Goddess Spring Pizza, which can be enjoyed year-round, of course (photo © Broma Bakery | DeLallo).

Pea Shoots
[2] Pea shoots (photo © Hannah Kaminsky | Bittersweet Blog).

Fresh Spring Peas
[3] Spring peas, also called English peas and garden peas (photo © John Woodhouse | Woodhouse Chocolate).


[4] A white pizza topped with peas, pea shoots and shaved pecorino (photo © King Arthur Flour).

 

Celebrate spring with a green pizza: green from spring veggies and pesto sauce instead of marinara.

It’s topped with a fresh green salad. Year-round, we enjoy fresh arugula and basil atop a plain marinara pizza, so we knew we’d like this one.

The recipe was developed by Sarah of Broma Bakery, and sent to us by DeLallo, of whose products she’s a fan (so are we).

If you love to bake—or want a reason to start—sign up for the Broma Bakery Blog.
 
 
RECIPE #1: GREEN GODDESS SPRING PIZZA

This recipe can be made year-round, except for the pea shoots which are only available in the March-April time frame.

If you can find them (at a specialty produce store or farmers market), top the pizza with pea shoots and tendrils.

Pea shoots are the edible leaves of the spring peas (a.k.a. English peas, garden peas)†.

You can substitute microgreens.

Sarah used the DeLallo Pizza Dough Kit, but you can substitute prepared dough.

Ingredients For 2 Ten-Inch Pizzas

  • 1 package DeLallo Pizza Dough Kit, prepared according to package directions
  • 1 jar DeLallo Simply Pesto Sauce or substitute (make your own pesto)
  • 8 ounces fresh mozzarella, grated
  • 2 large zucchinis, skin on, peeled into strips
  • Optional: two large scallions, chopped
  •  
    For The Salad Topping

  • 4 cups watercress (substitute arugula)
  • 1 cup sugar snap peas, cut in half (substitute snow peas)
  • 1/4 cup store-bought Green Goddess dressing (or make your own)
  • Optional garnish: pea shoots and tendrils
  •  
    Recipe Variations

  • Can’t find zucchini? Substitute broccoli, broccolini, Brussels sprouts.
  • For the salad, substitute baby spinach leaves.
  • For the pea shoots and tendrils, substitute, flash fried sage leaves or other flash-fried herb (here’s the recipe).
  •  
    Preparation

    1. PREHEAT the oven to its highest temperature. Line 2 cookie sheets with parchment paper and set aside.

    2. ROLL the pizza dough into two 10-inch rounds. Set them on the parchment-covered cookie sheets, and brush a bit of olive oil around the edges (this helps deliver a crispy edge).

    3. SPREAD the pesto all over the dough, except for leaving a bare 1-inch edge. Top with the mozzarella, scallions and zucchini.

    4. BAKE for 8-10 minutes, until the crust is golden and the mozzarella is bubbling. Meanwhile…

    5. PREPARE the salad topping. When you are almost ready to remove the pizzas from the oven, toss the watercress and snap peas in the Green Goddess dressing.

    6. REMOVE the pizzas from the oven, top with the salad and serve.
     
     
    >>> CHECK OUT THE HISTORY OF GREEN GODDESS DRESSING <<<
     
     
    >>> MORE GREEN PIZZA RECIPES <<<
     
     
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    *Pea pods take the 60-70 days to mature, but pea shoots, the first sprouting of the plant, can be harvested within 2 to 4 weeks. When pea shoots are harvested, a percentage may regrow into a second crop; but pea pods will not grow on the plants: It’s either shoots or peas.

     
      




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