pan pizza margherita

IMG_1876.JPG

Still on a quest to find the perfect pizza crust! I adapted Mark Bittman’s recipe for pizza dough to make these pizzas and they were perfect. Chewy but not dense, and strong enough to be shaped. I topped these with simple basic pizza margherita toppings, just fresh tomatoes and mozzarella cheese. I made one with ham for the Meat Lover. 

Pan Pizza Margherita (adapted from Mark Bittman’s pizza dough recipe)
Makes 2 9-inch pizzas (8 slices)

Pizza Dough
3 cups (414 g) bread flour plus more for kneading*
2 teaspoons instant yeast
2 teaspoons salt
2 tablespoons olive oil, plus more as needed
1 cup water, plus more as needed
*To measure flour, scoop flour into a dry measure then sweep the top to level it.

Pizza Topping
2 large tomatoes sliced into rounds, seeded
Salt
3 cups mozzarella cheese, grated
Basil shredded for garnish

Make the dough. Put the flour and yeast in the work bowl of a food processor. Pulse to combine. Add 2 teaspoons salt and 2 tablespoons olive oil and combine. With the machine running, add 1 cup water gradually through the feed tube. Process until the mixture forms a slightly sticky ball, about 30 seconds. If the mixture is crumbly and dry, add more water 1 tablespoon at a time and process for 5-10 seconds after each addition. Process until dough forms a ball. If the mixture refuses to come together because it has too much moisture, add more flour 1 tablespoon at a time and process until it forms a ball.

Rest the dough. Rub a little olive oil or flour on your hands and shape the dough into a ball. Put the dough ball in a large greased bowl. Cover it with plastic. Let the dough rest at room temperature until it doubles in size, 1-2 hours. You can just let the dough rest as little as 20 minutes if you’re in a hurry. I refrigerated the dough for several hours then brought it to room temperature and let it rest 20-30 minutes.

While the dough is resting, prepare the toppings. Place the tomato slices in a single layer on a paper-towel lined plate. Sprinkle the tops with salt to draw out the moisture. Pat dry with paper towels.

Preheat the oven to 400˚F/200˚C. Put the oven rack in the upper third of the oven.

Make the pizzas. Reshape the dough into a ball and cut in half with a dough scraper to get two equal pieces. Brush the bottoms of two 9×2 inch round cake pans with olive oil. Don’t oil the sides. Roll a piece of dough into a 7-inch circle.

Baker’s Note: If the dough is sticky and won’t release from the board without sticking, flour the board and the rolling pin. I didn’t need to. If the dough doesn’t need extra flour, it’s best not to use it.

Pick up the dough circle and turn it around in your hands, stretching it into a 9-9 1/2 inch circle. Leave the edges with a little one-inch ridge to form the crust. Place the dough circle in one of the prepared pans. If it shrinks from the edges, let the dough rest for about 5 minutes then gently pat it out towards the edge of the pan. Repeat process with the other dough piece.

Place the salted tomatoes on top of the pizza dough circle, making sure to leave a border for the crust. Sprinkle with 1 1/2 cups of grated cheese. Avoid getting cheese on the crust. Repeat with the other dough circle.

Bake in the oven for 30 minutes. Remove pizzas from the oven and let cool in the pans for 5 minutes on a wire cooling rack. Using a pancake turner, slide the pizzas out of the cake pans onto a board. Sprinkle tops with shredded basil. Slice and serve.

Sally’s Pizza

I’ve been looking for a good pizza dough that’s easy to make. This is due to my fear of yeast. But I’m getting over my fear;  it hasn’t been easy, especially when the dough is too sticky then I panic. How much more flour can I add without making the thing taste like cardboard?! My latest fail: I tried a famous no-knead pizza dough (it shall be nameless) that promised to be easy but it came out tasting like cardboard. So trash that. This recipe seemed less risky; it uses less flour and only made two pies, so if I failed it wouldn’t be such a terrible waste. They turned out great. Andy pronounced this recipe a keeper, and I liked how the pizza went from prep to table in an hour.

The first pizza is an attempt to use Thai ingredients. I had some kor moo yang –boneless roast pork neck with a thin ring of fat around the edges–combined with a basic margherita style pizza. The second pizza is a riff on Sally’s garlic pesto and sausage pizza. I used homemade basil pesto with homemade Italian “sausage.” I just ground up some pork loin and added spices to it to make sausage.

Sally’s Pizza Crust (adapted from a flatbread recipe by Sally’s Baking Addiction)

Makes 2 10-inch pizzas
Prep time: 1 hour
Baking time: 10-15 minutes

1 1/2 teaspoons instant yeast (can used active dry yeast)
1 teaspoon granulated sugar
3/4 cup warm water (100˚F)
2 cups all-purpose flour (spooned and leveled)
1 tablespoon olive oil plus 1 teaspoon for brushing the dough
1 teaspoon salt

Place sugar and yeast in the mixing bowl of a stand mixer. Pour warm water on top. Whisk gently to combine. Loosely cover with a clean kitchen towel and let stand 5 minutes. The surface of the mixture will become frothy.

Fit the dough hook on the stand mixer and on Speed 1, add the flour, 1 tablespoon olive oil, and salt to the yeast mixture. Beat on low speed (Speed 1)  for 1 minute or until the dough is thick and shaggy. Transfer the dough and any bits of loose flour to a lightly floured work surface. Knead for 2 minutes until it all comes together and is smooth. You may add 1-3 tablespoons of flour, one tablespoon at a time, if the dough is too sticky to handle. Make a smooth ball.

Oil the bottom and sides of a large bowl (to save washing up I used the same mixing bowl). Put the dough ball in the bowl, turning to coat the whole thing. Cover the bowl with plastic wrap and drape a towel over the top. Let sit 35-45 minutes at room temperature to rest. It should double in size.

Preheat the oven to 475˚F/225˚C (my oven’s highest setting)

As the dough is rising, prepare the toppings. Here are some suggestions:

Kor Moo Yang (Thai roast pork)
1 cup kor moo yang, thinly sliced in slivers
1/4 of a medium onion, thinly sliced,
1 large fresh tomato seeded, sliced, lightly salted and drained
1 cup grated mozzarella cheese.

Sausage and Pesto
1/3 cup homemade basil pesto,
1/3 cup homemade Italian sausage, crumbled, cooked, and drained of any oil/moisture
1 cup grated mozzarella cheese
Fresh basil for garnish

Margherita
1 large tomato, seeded, sliced, lightly salted, and drained
1 cup grated mozzarella cheese
Fresh basil for garnish

Spinach and Bacon
1 cup chopped spinach, lightly cooked so that it is wilted, then drain any extra water
1/4 onion, thinly sliced
6-8 slices bacon, cooked crisp, drained, and crumbled
1 cup grated mozzarella cheese

Poke the dough ball to release any air. Turn it out onto a lightly floured work surface. With a bench scraper, divide the dough in two. Working with one half at a time, shape it and stretch it into a circle or a square—it doesn’t have to be perfect. It should look rustic. (Mine looked like Australia.) Repeat with the second piece of dough. Put each pie on a baking tray lined with parchment.

Lightly prick the tops of the pie dough with a fork. Brush the tops with 1/2 teaspoon olive oil then add the toppings. I like to start with a layer of cheese, slightly more than ½ cup, then add the other toppings and finish with a sprinkle of cheese on top. Except for the pesto, that should go down first; spread it around with the back of a spoon. Top with cheese and sausage then more cheese.

Bake in the oven on the top rack 10-15 minutes. Turn the pan around halfway through the cooking time. Watch to see that the crust doesn’t burn. Remove from oven. Garnish with basil chiffonade if desired.

sunday night pizza

DSC06336.jpg

Making pizza is easy. It’s the pizza dough that’s tricky especially if you want to make it from scratch. To make a pizza dough from scratch requires planning. You have to set aside 2 1/2 to 3 hours to make the dough. I liked this pizza dough recipe because the instructions are methodical and clear. This recipe is originally for pizza on the grill but I decided to do it in the oven instead. The crust came out chewy and tender. Definitely I would make this again.

Pizza Dough (adapted from The Kitchn and Bobby Flay)

1 2/3 cups warm water (about 100˚F)
2 teaspoons sugar
2 teaspoons active dry or instant yeast
1/4 cup olive oil, plus more for brushing
5 cups all-purpose flour
2 teaspoons salt
salt and pepper to taste

Mix the water and sugar in the bowl of a stand mixer or a large mixing bowl until sugar dissolves. Sprinkle yeast on top.  Let stand for 5 minutes until the yeast dissolves and begins to “bloom.” The surface of the water will be covered with a brownish foam. Mix in 2 cups of flour for 1 minute. Let stand, covered 1 hour, to form a sponge.

Using the dough hook on setting 1, stir the oil into the sponge, then add the 2 teaspoons salt. Add the remaining 3 cups flour 1/2 cup at a time. Knead the dough on low speed with the dough hook. Remove from bowl and knead on a lightly floured surface for 5 to 7 minutes. When kneaded, the dough should form a smooth ball, feel smooth to the touch, and spring slowly back when poked.

Put the dough ball into a lightly oiled bowl. Cover with plastic wrap and let rise until doubled in bulk, about 1 to 1 1/2 hours. Poke the dough until it deflates. Remove from the bowl and transfer to a lightly floured surface. Use a pastry scraper or knife to cut the dough into 4 or 8 lumps. At this point the dough can be frozen for later use.

Grease a baking pan lightly with olive oil or baking spray. Place the dough lumps in the pan and turn them over so they are coated with oil. Cover the pan with plastic wrap or a damp kitchen towel. Let rest 30 minutes. If using frozen dough, let it defrost in the refrigerator then let it come to room temperature about 30 minutes to 1 hour before using.

Heat oven to 200˚C/400˚F.

Working with one piece at a time, roll out dough or pull and stretch a dough ball in your hands on a lightly floured surface. It can be round or long, sort of flatbread shaped. If it springs back, let it rest a few minutes then try stretching it again. Place dough on oiled pan.

Brush top of the pizza dough with olive oil, sprinkle with salt and pepper. For toppings, I used fresh mozzarella cheese, tomatoes seeded and sliced, and parma ham. Bake 10-15 minutes or until the edges are golden. Slice and serve immediately.

white pizza with avocado, arugula, and mozzarella

DSC05116I did it! I made pizza from scratch. Pizza on the griddle.

I used two dough balls of pizza dough  to make two “small” pizzas, each about  6-8 inches in diameter. I used arugula (also called rocket salad) instead of spinach. That’s about the only substitution for this White Pizza recipe from The Kitchn. Once I got past making that quirky recipe for pizza dough, making the pizza was quite easy. Each one took just 6 minutes to make in a griddle pan on the stove top. As you can see, the crust puffed up quite nicely. It just goes to show that you do not need a grill nor an oven to make a delicious pizza.

Every once in a while I like to have a White Pizza. Tomato sauces can be heavy! This white sauce is creamy and garlicky. The avocado is best if it is a little on the just ripe side; then it’s firm and won’t get mushy when it is heated. Besides swapping arugula for spinach, I’d like to add some chopped ripe olives to this pizza. How was the crust? Well, it was chewy but not doughy. It’s what I would call a substantial crust, thin but satisfying. To make the crust crispy and light like a cracker–that’s another challenge.

White Pizza with Avocado, Arugula, and Mozzarella

White Sauce
1/2 cup ricotta cheese (I used home-made ricotta that I’d frozen)
1/8 cup heavy cream
1/8 cup whole milk (the milk and cream combined make half-and-half)
2 large cloves garlic, minced (more or less to taste)
1 tablespoon olive oil
salt and pepper to taste

Pizza for Two (6-8 inches each)
2 balls of pizza dough
Couple handfuls of arugula (preferably organic)
1 small round of mozzarella cheese cut into 1/4 inch slices
1/2 avocado, peeled and sliced
1/4 red onion, thinly sliced

If the dough was in the refrigerator, let it rest about one-half to one hour. It depends on how hot it is in your kitchen!

Prep the white sauce. Put all ingredients into a bowl and mix well. Set aside.

I oiled my granite pastry board and put a dough round on it. Using my fingertips (also oiled) I stretched and pulled the dough into a rough circle. If the dough springs back, let it rest a few minutes.

Meanwhile spray a griddle pan with olive oil or brush it with olive oil. Heat it on high then put the dough circle in the middle of the pan. Let it cook on one side 1-3 minutes or until the underside begins to get brown marks from the griddle. Flip it over and turn the heat down to low.

Working quickly, spread about 2-3 tablespoons of white sauce on the browned top. Sprinkle on a few red onion slices and cover with shredded arugula. Put about 3 slices of avocado on top and 3 slices of mozzarella on top of the avocado. I covered pizza in the griddle with a pot cover, the inside of which I sprayed with oil to prevent the cheese sticking to the cover. It took 3 minutes to melt the cheese and brown the bottom of the pizza. Repeat.

To serve, grind some sea salt or Himalayan pink salt and a few turns of cracked pepper. Enjoy!

Click to play this Smilebox collage
Create your own collage - Powered by Smilebox
This digital collage personalized with Smilebox

lunch: skillet pizza and sangria

DSC04561

Sangria is easy. Choose any kind of clear juice–apple, pomelo, or grapefruit. Then choose a red juice–pomegranate or grape. I really don’t like to use orange juice partly because of the pulp but mostly because it makes the sangria look “muddy.” Serve it over crushed ice as a non-alcoholic drink with a quarter cup of soda water or seltzer. But it really takes off with red wine. Here’s what you do:

In a tall jar with a wide mouth, add two parts pomelo juice to 1 part grape juice, and 1 cup of apple juice to sweeten. Cut up half an orange, half an apple, quarter a small lime and put all the fruit in the juice mixture–I like the jar better than a jug. Chill. To serve, pour a quarter cup red wine in a glass, top  up with sangria and fruit, and drop in some ice cubes. Drink.

The skillet pizza comes from America’s Test Kitchen. I’ve  made it before and it is really easy to make too. Because it’s ATK tested you know it will come out. I find this dough is tasty without the fuss of making a  pizza dough with yeast. The beer adds a little yeasty-flavor but it’s not required.

Pizza dough
1 cup all purpose flour
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/3 cup beer or water
7 tablespoons olive oil

Pizza topping
1 cup shredded mozzarella cheese
1 cup diced grape tomatoes
Salt and pepper to taste
Shredded basil for garnis

In the workbowl of a food processor put the flour, sugar, salt, and baking powder. Turn it on to low speed. While the motor is running, pour the beer or water down the food chute. Then add 1 tablespoon olive oil. Process until the flour comes together in a shaggy ball.

Remove the dough from the food processor. Wrap dough in plastic film and let it rest 10 minutes. Divide the dough in half and wrap the remaining half in the plastic while you roll out the other half on a lightly floured board into a disk that is roughly 9 inches in diameter. I don’t stress that it’s not a perfect circle; I like the uneven look of the dough–it looks home-made.

Heat 3 tablespoons oil in a 10 inch skillet over medium high heat. When it is hot, add the disk. When it begins bubble, use a fork to prick the dough. When the underside begins to brown, turn the dough over. Add the tomatoes then the cheese to the fried top. Sprinkle salt and pepper to taste. It takes about 4 minutes to do the first side. After I add the toppings, I cover the skillet and turn the heat down to medium, letting the dough cook for about 2-4 minutes or until browned, so that the heat has a chance to melt the cheese topping. Repeat with the remaining dough. Garnish each pizza with shredded basil leaves. Makes two personal pizzas! Did I say pizza is great paired with sangria? It is!

green skillet pizza

DSC03917

I used the electric pan as a pizza maker and this is what I found out: the top griddle does not brown the top of the crust when it is closed, so I will have to flip the crust over to brown the top. Basically, the pan fries the bread, and in the absence of clear instructions of how to cook a pizza in the electric pan, I had to experiment. To those of you who have the Homemate brand Double Electric Pans/Pizza Maker, this is what you will have to do: roll out or pat the pizza as thin as possible–about 1/4 inch thickness. Put about 2 tablespoons oil in the skillet part to heat up (about 2 1/2 to 3 minutes) on maximum. Put the crust in and let it fry about 5 minutes. Flip it and let the top brown slightly, about 2-3 minutes. Then flip it back over, add the toppings and close the lid and cook for another 5 minutes on 180˚C. Pizza in ten!

Pizza Crust (from America’s Test Kitchen)
Prep time: 10 minutes
Proofing: 30 minutes

2 1/2 cups (312g) all purpose flour
1/2 teaspoon salt
1 package instant yeast (2 1/2 teaspoons)
3/4 cup (200ml) skim milk
2 tablespoons olive oil
2 tablespoons sugar

Heat the oven to 200˚F. Once it reaches the desired temperature, turn it off but do not open the door.

In a stand mixer fitted with a dough hook, add the flour, salt, and yeast in the mixing bowl. In a measuring cup, add the milk, oil, and sugar. Combine the flour, salt, and yeast on low speed, while it is mixing, add the milk mixture. Continue beating until just incorporated. Turn the speed up to medium low and continue mixing until the dough is smooth and shiny and comes together in a ball.

Baker’s note: I used a handmixer fitted with dough hooks. It takes longer to make pizza dough with a handmixer because it’s not as powerful. So when the recipe says low speed, use medium low speed, and so medium low becomes medium high. My arm got tired holding the motor so I had to use both hands to hold it!

Lightly flour a board and knead the dough two times and form into a ball. Put dough ball in a large greased glass bowl, turning it several times to coat. Cover the bowl with plastic wrap and put it in the warm oven to proof for 30 minutes.

By now the dough should have doubled in bulk. Take it out of the oven and turn it out onto a lightly floured surface. Cut it in half with a bench scraper.

Baker’s note: I wrapped both dough balls in plastic and refrigerated them to stop the rising process. This is because I didn’t want to make the pizza right away. If you refrigerate the dough, use it within 24 hours. If you want a thick crust you will have to make the pizza right away when the yeast is fresh. For a thin crust pizza, where very little rising is involved, cooking the crust later is no problem.

To make the crust, roll out one dough ball on a lightly floured surface. Or use your fingers to stretch and tamp the dough into a roughly 10 inch round. Heat 2 tablespoons oil in a skillet and add the pizza dough.  Prick the dough with a fork. Fry 5 minutes on one side, flip and fry 2-3 minutes on the other.

Green Skillet Pizza:
Prep time: 15 minutes (includes sauteeing the toppings)
Cook time: 10 minutes

1/2 cup sliced shiitake mushrooms
1 tablespoon garlic, minced
1 tablespoon oil
6 cups spinach, chopped
5 ounces arugula,any tough stems removed, chopped (about 6 cups)
Pinch of salt
Freshly ground pepper to taste
1/4 cup water
1/2 cup green peas
1/2 cup sliced grape tomatoes
1/2 cup prepared pesto (I used basil pesto, recipe to follow)
1 cup shredded part-skim mozzarella cheese

In a large skillet, lightly saute the mushrooms and garlic in oil. Add the spinach and arugula. Saute until wilted. Salt and pepper to taste. Remove from heat. In the pan add the water and heat to boiling. Add the peas and cook until bright green. Drain the peas and discard the water. Add peas to the cooked vegetables.

Baker’s note: Prepare the pizza toppings ahead of time and refrigerate.

When the top of the pizza crust is browned, spread half the pesto. Add half the toppings and half the cheese. Cook for 5 minutes. Remove to a plate and repeat with the second crust.

Andy complained that the pizza was slightly bitter. I think the arugula and the spinach were not a good combination. I should have used broccoli with either arugula or the spinach, not both. He said the crust was excellent–it was fresh, slightly crisp on the bottom but soft on the inside.

Basil Pesto (adapted from Skinnytaste)
Prep time: 10 minutes

1 cup fresh basil leaves
2 cloves garlic, minced
1/4 cup freshly grated Parmesan cheese
3 tablespoons olive oil
Salt and pepper to taste

The easiest thing to do is to process all ingredients in a food processor. Since I’m in Salaya and not in my kitchen at home, I had to make the pesto by hand. For this, I needed one sharp santoku knife.

pepperoni pan pizza

This week the Foodie Joanie blog achieved a milestone, sort of. Two people signed up to receive e-mail notices of new blog postings. One is someone from the blogosphere, the other is Andy. I know he shouldn’t count. However he has the distinction of being an early connoisseur (and survivor) of my cooking ever since I baked him a chocolate cake from a mix for his birthday when we were in college.

This was a big week, cooking-wise, since Sandra came to show me how cooking is done in an Italian kitchen. I know now that pizza isn’t genuine Italian food but it’s such a big part of American food lore that America’s Test Kitchen decided to improve upon it. But with a Whole Foods a few blocks away that makes and sells ready-made pizza dough, it’s not hard to find a shortcut and a timesaver.

Pizza Crust
1 bag of refrigerated dough (I bought white pizza dough)
6 tablespoons olive oil
2 (9″x2″) round cake pans

Let the dough come to room temperature, about 30 minutes. Heat the oven to 200˚F then switch off the heat. Prepare the two cake pans. Put 3 tablespoons oil in each pan and set aside. Cut open the dough package and put the dough on a lightly floured board. Knead a couple of times and shape into a ball. Grease a large glass bowl with cooking spray, put the dough ball in it and turn it until it is coated with oil all over. Cover the bowl with a sheet of plastic wrap and put it in the warm oven to double in size, about 1/2 an hour. Meanwhile, make the sauce.

Marinara Sauce for topping
1 tablespoon olive oil
2 cloves garlic, minced
1 (28 oz) can crushed tomatoes
Salt and pepper to taste

In a cold saucepan, add the oil and garlic. Cook, stirring, for 2 minutes. Add the crushed tomatoes. Cook for 15 minutes until thickened. Add salt and pepper to taste. Set aside.

Pizza toppings
1 roll pepperoni sausage cut into thin rounds
3 cups grated mozzarella cheese
1/4 cup fresh basil leaves, bundled and rolled into a cigar shape and sliced thinly crosswise
Red pepper flakes for serving, optional

Put the pepperoni rounds between sheets of paper towels on a plate. Microwave for 30 seconds to draw out the oil. Set aside.

Heat the oven to 400˚F. Gently swirl the oil around the bottom of the cake pan, being careful not to get any oil on the sides. Set aside. Turn out the risen dough onto a lightly floured board and cut the dough ball in half. Roll each half into a 7-inch circle. Drape one of the circles over the backs of your knuckles and gently stretch out the dough circle to 9 1/2 inches. The center should be thin, the edges thicker. Gently pat into a prepared pan. Don’t get any oil on the top of the crust. Cover the pan with plastic wrap and set it aside as you do the second crust.

Remove the plastic wrap. Spoon one ladleful of sauce in the center of each dough circle and spread it towards the edges, leaving a 1/2 inch border. You may need to add a little bit more of the sauce to cover the dough. I forgot to mention that you will have leftover tomato sauce. Just refrigerate the leftovers if you plan on using it up in the next three days. If not, freeze the leftovers.

Sprinkle 1 1/2 cups of the grated mozzarella cheese on top of the sauce. Spread the pepperoni on top of the cheese. Bake 20 minutes. Remove the pans from the oven and let the pizza rest for 1 minute.  Sprinkle the top with fresh basil. Slice and serve with red pepper flakes, if you like. Yum!

Green Pizza

I got bored with the South Beach Diet. That boredom also coincided with a plateau in weight loss.   A while back, I had bookmarked these 500 calorie menus on Eating Well so I thought they were worth a second look. This pizza recipe is unique in that it uses no tomato sauce and is completely vegetarian. AJ is my patient food tester. He ate four slices. What do you think? I asked him. “No meat,” he observed. Everyone’s a critic. Well, I thought it was crunchy and chewy and had the salty tang of olives and the nutty flavor of edamame.  Of course, I played around with the recipe so it’s not exactly 323 calories per serving. So though the menu is under 500 calories no one can eat just one slice of pizza. I ate two.

1 recipe pizza dough, preferably whole wheat (I used Whole Food’s prepared pizza dough)
2 cups broccoli florets (I used up some cooked leftover broccoli, edamame, green beans, and spinach)
5 ounces (6 cups) arugula
1/2 cup pesto (I used green olive tapenade)
salt and pepper to taste
1/4 cup water
2 cups shredded part skim mozzarella cheese

Blind bake the crust. Preheat oven 450˚F. Spray cooking spray on a pan. I used a rectangular 11×17 inch rimmed baking sheet. On a lightly floured board, roll out the pizza dough as thin as possible to fit the prepared pan. I suggest pricking the dough with a fork before sliding the pan into the oven to prevent it from puffing up. Bake 8-10 minutes or until the bottom of the crust is lightly golden. It’s not a disaster if the crust puffs up. I didn’t do this step and the top looked like a calzone. I simply poked the crust all over with a fork to deflate it.

Prepare the topping. Heat the water in a large skillet. Add the broccoli florets and cook 3 minutes or until crisp tender. Add the arugula to the broccoli and toss until wilted, about 1-2 minutes. Season with salt and pepper to taste. Cool slightly. I recommend draining the vegetables or squeezing out the excess water.

Assemble and bake the pizza. Spread the pesto or tapenade on top of the baked crust. Top with the broccoli mixture. Sprinkle mozzarella cheese evenly on top of the vegetables. Bake the pizza 8-10 minutes or until the edges are lightly golden and the cheese has melted.

Serve. I served the pizza with a side of sliced fresh tomatoes drizzled with olive oil and sprinkled with salt, pepper, and basil.

Variation

  • For the meat lovers, add chopped Italian sausage (sweet or hot) to the topping.
  • Add chopped fresh or roasted red pepper, for color–then it won’t be a green pizza but a red and green pizza!