GREEN PIZZA
A DELICIOUS VEGETARIAN PIZZA ON TOP OF HOMEMADE SOURDOUGH CRUST.
skill level: intermediate | quantity: 1 large pizza
LISTS
GROCERY LIST:
Sourdough Pizza Dough (ingredients below) or Store-bough Pizza Dough
1 cup | Sourdough Starter Discard
½ teaspoon | Instant or Active Dry Yeast
2 ½ cups | All-purpose Flour
1 teaspoon | Kosher Salt
¼ cup | Extra-virgin Olive Oil
Brand recommendation - Store-bought Trader Joe’s Plain Pizza Dough
8 ounces | Fresh Mozzarella
¾ cup | Shaved Parmesan Cheese
¼ cup | Pesto
2 large | Lemons
½ cup | Pine Nuts
1 teaspoon | Salt
1 teaspoon | Pepper
1 teaspoon | Red Pepper Flakes
1 cup | Arugula
KITCHENWARE:
18x13-inch Baking Sheet
Stand Mixer w/ Dough Hook (for homemade dough only)
Glass Bowl
prep
Helpful tips!
For the first rise, leave the glass bowl in a warm area like above your oven to speed up the process.
I’ve made this recipe dozens of time using store-bought pizza dough and it is still delicious!
BAKE
SOURDOUGH PIZZA DOUGH:
1 cup | Sourdough Starter Discard
½ teaspoon | Instant or Active Dry Yeast
½ cup | Water (warm)
2 ½ cups | All-purpose Flour
1 teaspoon | Kosher Salt
¼ cup | Extra-virgin Olive Oil
TOPPINGS:
¼ cup | Pesto
1 teaspoon | Salt
1 teaspoon | Pepper
1 teaspoon | Red Pepper Flakes
8 ounces | Fresh Mozzarella
¾ cup | Shaved Parmesan Cheese
½ cup | Pine Nuts
1 cup | Arugula
Start here if making sourdough pizza dough:
Combine starter, yeast, water, flour and salt in a stand mixer fitted with a dough hook attachment. Mix on low for about 5-7 minutes until dough has completely combined, wrapped around the hook and cleaned the sides of the bowl.
Lightly oil a glass bowl, transfer dough to bowl, cover and let rest until doubled in size, about 2-4 hours.
Start here once homemade dough has rested or using store-bought dough:
Once doubled, oil baking sheet, dump dough onto sheet and begin to carefully stretch to fit baking sheet. If dough springs back too much let rest for 10-15 minutes before continuing to stretch to desired shape and size.
Preheat oven to 450° F and place rack in the center of the oven. Place baking sheet with shaped pizza dough on top of oven while it preheats to help it rise a bit more for about 15 minutes.
After 15 minutes, gently spread pesto all over pizza dough making sure not to tear the dough. Season with salt, pepper and red pepper flakes. Bake for 10 minutes.
After 10 minutes, remove prebaked crust from oven. Tear mozzarella and evenly distribute pieces of mozzarella, shaved parmesan and pine nuts all over crust. Bake for an additional 8-12 minutes until crust is a nice golden brown and cheese is bubbly.
When ready to serve generously cover with fresh arugula and slice.
Store leftovers in wrapped plastic or airtight container in fridge.
