Green Goddess Garlic Pizza
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Pizza Dough1 1tsp Olive Oil 1.5 cup Flour, white .5 tsp Salt yeast (about 1/2 to 1 tsp)1/2 cup water1 Tbsp sugarToppings1.5 cup, chopped Broccoli, fresh 4 cup Spinach, fresh1/4 cup green olives, sliced3 cloves garlic, roastedGreen Garden Puree 2 oz Tofu, firm 2 oz Asparagus, fresh, ends cut off and cut into 2-inch pieces2 oz Green Beans (snap), ends cut off and cut in half2 Tbsp Peas, frozen 2 Tbsp whole Almonds, ground fine 1.2 clove Garlic 2 Tbsp cup Parsley 1/4 Tbsp chopped Scallions, chopped, greens only 1/4 Tbsp Olive Oil about a tsp of lemon juice dash of ground nutmeg 2 Tbsp BasilPesto1.4 cup pieces or chips Walnuts 4 Tbsp Basil 1/4 cup Spinach, fresh 1 clove Garlic 1/2 tsp Salt 2 Tbsp Olive Oil 3 tsp Granulated Sugar
1. Dough: proof yeast in warm (about 100F) water; mix dry ingredients, stir in oil and yeast until stiff, then knead about 10 minutes; place in oiled bowl and let rise, covered, until doubled.
2. Puree: blanche asparagus, beans and peas, then cool in ice bath; add all other ingredients except basil and tofu and puree; chop basil and stir in; crumble tofu and stir in.
3. Pesto: toast walnuts at 350F 5 minutes, then puree all ingredients until grainy, not smooth.
4. Roast garlic cloves, then crush with a fork and stir with 1/2 to 1 Tbsp olive oil.
5. Add spinach to boiling water for about 1 minute until wilted, then run under cold water in a colander and press out as much water as you can.
6. Heat oven to 500F.
7. Lightly oil bottom of cast iron skillet.
8. Place dough carefully in skillet, then spread oil-garlic mixture, spoon pesto (about an inch or two apart), cover with puree, then layer with remaining ingredients (spinach, olives, broccoli).
9. Bake at 500F for 8-12 minutes, until crust begins to brown.
Serving Size: makes 8 slices from a 12-14" pizza
2. Puree: blanche asparagus, beans and peas, then cool in ice bath; add all other ingredients except basil and tofu and puree; chop basil and stir in; crumble tofu and stir in.
3. Pesto: toast walnuts at 350F 5 minutes, then puree all ingredients until grainy, not smooth.
4. Roast garlic cloves, then crush with a fork and stir with 1/2 to 1 Tbsp olive oil.
5. Add spinach to boiling water for about 1 minute until wilted, then run under cold water in a colander and press out as much water as you can.
6. Heat oven to 500F.
7. Lightly oil bottom of cast iron skillet.
8. Place dough carefully in skillet, then spread oil-garlic mixture, spoon pesto (about an inch or two apart), cover with puree, then layer with remaining ingredients (spinach, olives, broccoli).
9. Bake at 500F for 8-12 minutes, until crust begins to brown.
Serving Size: makes 8 slices from a 12-14" pizza
Nutritional Info Amount Per Serving
- Calories: 193.5
- Total Fat: 9.0 g
- Cholesterol: 0.0 mg
- Sodium: 355.2 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 2.7 g
- Protein: 5.6 g
Member Reviews