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I've been blogging over at Our Sleeping Flowers these days. Still me, and still delicious, come join me!



check out my favorite way we ate up our leftover pesto at the zupas blog today.
and to top it off, we have fresh greens to make more, more, more.
it's guna be a good weekend.

cheers.


This week I had some leftover pesto from a day I spent at Jacob’s Cove farm. It wasn’t from the actual farm day, but from the batch I made the day before, the ‘test batch’. We have been putting it to good use, eating it with fresh vegetables, on all our sandwiches, even straight from the bowl; but I think my favorite was this pizza. The dough was thick and earthy, the robust pesto a perfect match with the creamy and unmistakable goat’s mozzarella, and the greens were cool, crisp and seasoned perfectly to accent pure, clean flavor.

It was a good pizza.

If you don’t want to do whole wheat, use this recipe for the all purpose version of this crust.

pesto pizza with mixed greens
serves 2-4

whole wheat pizza dough
arugula spinach pesto
1/2 cup fresh mozzarella*
1 clove garlic, thinly sliced
1/4 cup parmesan
a bunch of fresh mixed greens (we used arugula and spinach)
good quality olive oil
half a red onion, thinly sliced
half a lemon, zested
salt and pepper

Prepare dough as directed, up until it’s second rise. Place a pizza stone on the lowest rack of oven and preheat to 550 degrees for 25 minutes.

After the pizza dough’s second rise, flatten dough into a disk that is thicker in the center than at the edges.

Using your fingers, gently pull on the edges of the dough to form a small circle; dough should still be thicker in the center. Drape dough over both hands, and using your knuckles, work dough out from the center into a large circle or roll out with a rolling pin.

Carefully transfer dough to hot pizza stone. Working quickly, top dough with pesto, mozzarella and garlic.

Bake pizza until cheese is melted and dough is slightly browned, about 10 minutes. Alternately you can prepare the pizza on a floured/cornmeal dusted pizza peel and directly transfer it to the pizza stone in the oven.

While pizza is baking, prepare greens by combining them with the onion, a drizzle of olive oil, the juice and zest of the lemon half, and season with a bit of salt and pepper.

Remove pizza from oven -with pizza peel if you have it, sprinkle with parmesan. Add prepared greens, slice into pieces, serve immediately.

- here’s a good video/tip about transferring your pizza from peel to stone.

*we use goat’s mozzarella, it doesn’t cause the same allergic reactions in the baby that cow’s dairy does.


One Comment

  1. The pesto exceeded all my expectations. It has the perfect combination of bitter and savory. I spread it on a baguette with dinner tonight and tomorrow I'm using some leftover pizza dough to make this concoction. This recipe is going in my 'all-time favorites' file.

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