The Super Green Pizza
If you like the idea of salad but always find yourself grabbing something else, anything else… then you and I are meant to be.
I love the idea of salad, and like running, when I do it, I feel better – full of energy and ready to take on the world, HOWEVER, I rarely do it. So I decided to merge super greens with pizza, maybe it’s a mom move to “hide the veggies” but it works, trust me.
This pizza is basically guilt free and necessary.
This comes with two recipes but don’t get overwhelmed, it’s quite simple.
The first recipe is for the crust. This crust has been tested and tried by the pickiest eater in my household (the toddler) and she loved it. I will say that it’s best if made ahead of time where it has time to slowly rise in the refrigerator for 24 – 48 hours. Nevertheless, in a time crunch this crust takes a quick 1 hour to rise on the countertop.
Whole Wheat Pizza Crust
1 1/2 Cups of Warm Water
1 tsp of Dry Active Yeast
1 tsp of Sugar
2 Cups of All Purpose Flour
2 Cups of Whole Wheat Flour
2 TBSP of Kosher Salt
1 TBSP Olive Oil + a drizzle
Set up your Kitchen Aid Mixer with the hook attachment. In the bowl, combine the warm water, yeast and sugar. Let it sit for about 5 minutes.
During that 5 minutes, the yeast will proof, which means it will tell you that it’s good yeast because it should look foaming or bubbly (it should be apparent that it’s active, if it still looks like it did when you added it to the bowl 5 minutes ago the yeast is bad and you start over with new yeast)
Also during this 5 minutes, in a separate bowl, measure out the flours and salt and set aside. Grab your olive oil too!
Add in the flour, salt, and 1 TBSP olive oil.
With the hook attachment, on slow, start to combine the ingredients.
Once the flour is mostly combined and it doesn’t seem like it will make a mess, turn the speed up to medium/medium high until the dough starts to form into a ball, this may take a few minutes.
The hook does most of the kneading, but you will want to take it out and hand knead the dough for 1-2 minutes until to starts to look smooth.
Place dough in bowl drizzled with olive oil.
Cover and let is rise. See below for all the rising options in the notes section. If you have time, I recommend placing it in the refrigerator for at least 24 hours.
This recipe makes two crusts! After it rises you will want to divide it in half. If you’re only making one pizza – see notes section for how to freeze and save your second crust for later.
I sprinkle the counter with corn meal to help prevent it from sticking and it creates a crispier crust. Roll it out, until it’s about 1/4 inch thick, you may want to turn it between rolls to make it a circle shape.
Sprinkle corn meal on your pre-heated pizza stone or pan.
Place your rolled out dough on the stone or pan and add your toppings! (See below for Super Green Pizza)
Bake at 425 degrees, 10-12 minutes.
You can cover it with a clean dish towel and place in a warm place to let it rise, it will take about an hour and it should double in size.
Recommended: You can cover it with plastic wrap and place it in the refrigerator for 24-48 hours and it will slowly rise and double in size. Take it out and let it come up to room temperature to roll out.
Corn Meal is the key to having a crust not stick to the pizza stone or pan, sprinkle corn meal on the stone or pan before placing your dough on it.
If you’re using a pizza stone, heat it up in the oven as the oven preheats to temperature. Your pizza stone should rise in temperature slowly with the oven to prevent damage. Just be careful when you take it out to put the pizza dough on it because it will be very hot.
Warning this makes two crusts! You can make two pizzas or once your split the dough you can freeze one crust for the future. Take it out of the freezer and let it thaw out in the refrigerator, I usually do this the night before I want to use it. Then take it out and let it come up to room temperature to roll out
Okay now for the Super Green Pizza! You have to trust me on this one, it’s so good. It’s crispy, green-y (in a good way), cheesy – the fontina cheese is incredibly creamy, garlicky, it’s just P-E-R-F-E-C-T.
The Super Green Pizza
- 3 Slices of diced Bacon – uncured- 1 Tbsp of Olive Oil – 1 Cup of sliced/shaved Brussel Sprouts- 1 Small Leek – thinly sliced- 2 stalks of Green Onions – thinly sliced fro white to light green- 2 Cups of chopped Kale- 1 Cup of chopped Spinach- 2 Pinches of Salt, divided- 1/2 Cup of shredded Mozzarella- 1/2 Cup of shredded Provolone – 1/2 Cup of shredded Fontina – 1/4 Cup of shredded Parmesan Cheese. – 1 Pizza Crust (see above for my homemade recipe or store bought)- 2 Tbsp of minced Garlic- Drizzle of Olive Oil
Preheat the oven to 425 degrees. Heat up pizza stone (see notes above).
Over medium heat, cook your bacon and then discard the grease.
In the same pan, over medium heat with 1 TBSP of olive oil sauté the brussel sprouts, leeks, green onions and pinch of salt. They take the longest to cook so they need some time alone in the pan. Cook them until they are semi-soft 2-3 minutes.
Add in the kale, spinach and another pinch of salt.
Cook until wilted down. This will happen quickly so it’s best to keep an eye on it. You want the greens to stay as bright green as possible so take it off the heat as soon as it’s wilted down.
Combine all of the cheeses together into one bowl and toss with your fingers so that they can be evenly distributed later.
Grab your rolled out dough (see recipe above). Drizzle olive oil and minced garlic to cover the bottom of the dough (see picture below)
Add the cooked greens , cooked bacon, and cheeses.
Bake at 425 degrees for 10 minutes.