Pizza with Green Garlic Pesto
Lauren Rudersdorf of The Leek and The Carrot shares a simple pizza recipe bursting with spring flavors.
Ingredients
Pizza Dough:
2 cups bread flour (all-purpose will also work fine)
1 teaspoon Kosher salt
1/2 teaspoon instant yeast
1 cup lukewarm water
Pizza Toppings:
1 bunch green garlic, ends trimmed and cut into 1-inch pieces
1/2 cup toasted almonds
1 cup loosely packed leafy green herbs (cilantro, chives, parsley)
1 teaspoon Kosher salt
1 lemon, divided
1/3 cup olive oil
6 cups spinach, roughly chopped
3 cups shredded mozzarella
Directions
Combine flour, salt and yeast in a large mixing bowl. Add water and stir to combine, scraping down the sides to make sure everything is incorporated. The dough will be very wet and sticky. Cover with a towel and set to rise in a warm place for an hour to 90 minutes (or until doubled).
When dough has risen, preheat the oven to 550 degrees (or as hot as your oven will go).
Turn out dough onto a well-floured surface. Divide dough in half. Roll into a ball and allow to rise for 30 minutes longer.
While your oven preheats and the dough rises, prepare your pesto by combining green garlic and almonds in a food processor and pulsing until finely chopped. Add herbs, salt and the juice of half a lemon. Pulse again until herbs are finely chopped. Remove to a small bowl and add olive oil with a spatula, turning gently until incorporated.
Roll out each pizza crust and place on pizza pan, baking steel, or cast-iron skillet. Divide pesto between the two pizza crusts. Add 3 cups spinach to each followed by 1 1/2 cups of mozzarella cheese.
Bake for 8-12 minutes until cheese is golden and the crust is browned. Serve pizza with extra lemon wedges.
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