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THE GREEN GARDEN PIZZA

What is it with men not liking “lettuce” pizza? Or is that just the opinion of the man I’m married to? To me, there’s nothing more satisfying than a pile of salad on top of an equally appetizing pizza. It’s so simple yet so delicious.

I made this pizza as easy to make as possible. Starting with a store bought pesto mixed with cream and lemon. You can by all means use a homemade pesto… although store bought makes things a bit faster to throw together. A thick layer of the pesto cream sauce gets spread on the pizza dough… then fresh mozzarella gets piled on top along with juicy Roma tomatoes. Into the oven it goes and when it comes out we pile on our crisp greens. I throw some watercress, arugula, olive oil, salt, pepper and lemon into a bowl. Toss gently, then a handful goes on top of the hot pizza. Oh my goodness it doesn’t get much better than this. Not sure why my husband can’t get on board with veggies? To me, the greens make everything better.

Visit my Neapolitan pizza dough recipe for the full details on how to make it and also tons of information about my Ooni Koda pizza oven. Linked below.

NEAPOLITAN PIZZA DOUGH


Check out my other pizza recipes:

THE ANGRY ITALIAN PIZZA

SPINACH AND ARTICHOKE PIZZA

SHRIMP ALFREDO PIZZA

GOAT CHEESE, FIG AND PROSCIUTTO PIZZA WITH CAYENNE HONEY AND ARUGULA



THE GREEN GARDEN PIZZA


Prep time: 6- 12+ hours (see dough recipe)

Cook time: 3-4 minutes in Ooni, 10-12 minutes in oven

Total time: 6- 12+ hours

Serves: Enough pizza dough for 5 medium sized pizza


INGREDIENTS:

For sauce:

For pizza:


DIRECTIONS:

  1. Make NEAPOLITAN PIZZA DOUGH
  2. Place all the sauce ingredients in a small pan. Heat on medium till warm. Whisk together. Turn off heat and set aside.
  3. Separate your dough into 5 equal balls. Allow to rest for 5 minutes. Dust a clean surface with flour and start to flatten your dough until about 1/4 inch thick across. Dust a pizza peel with corn flour and place your flatten dough on top.
  4. Cover the dough with a layer of pesto cream sauce while leaving a 1 inch edge around. Sporadically place mozzarella on top. Then onions and tomatoes. Do not overcrowd your pizza or the center will not cook and get mushy. Less is more.
  5. Place arugula, watercress, olive oil, lemon juice, salt and pepper in a bowl and toss together with your hands. Set aside.

To cook (Ooni oven):

  1. Preheat your oven to 900 degrees.
  2. Slide your pizza into the oven. After 45 seconds, turn the pizza slightly. Turn twice more after two more 45 second intervals. Cook until edges are crisp and slightly charred and golden, toppings are melted and bubbly and pizza is cooked through.
  3. Remove from the oven and sprinkle with dried oregano and red pepper flakes. Place the salad on top and sprinkle with grated Parmesan cheese.
  4. Enjoy while hot.

To cook (inside oven):

  1. Place a pizza stone in your oven and pre-heat to 550 degrees F, or the highest it will go.
  2. Slide your pizza into the oven and cook for about 10-12 minutes. Or until edges are crisp and golden, toppings are melted and bubbling and pizza is cooked through.
  3. Remove from the oven and sprinkle with dried oregano and red pepper flakes. Place the salad on top and sprinkle with grated Parmesan cheese.
  4. Enjoy while hot.

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