Green Goddess Garlic Pizza
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Green Goddess Garlic Pizza calories by ingredient
Introduction
modified from Vegan with a Vengeance, p.136 modified from Vegan with a Vengeance, p.136Number of Servings: 8
Ingredients
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Pizza Dough
1 1tsp Olive Oil
1.5 cup Flour, white
.5 tsp Salt
yeast (about 1/2 to 1 tsp)
1/2 cup water
1 Tbsp sugar
Toppings
1.5 cup, chopped Broccoli, fresh
4 cup Spinach, fresh
1/4 cup green olives, sliced
3 cloves garlic, roasted
Green Garden Puree
2 oz Tofu, firm
2 oz Asparagus, fresh, ends cut off and cut into 2-inch pieces
2 oz Green Beans (snap), ends cut off and cut in half
2 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 Basil
Pesto
1.4 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
Directions
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
Member Ratings For This Recipe
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