Spring Greens Pizza
 

Spring Greens Pizza

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The fresh, clean flavor of the asparagus and leeks complement the earthy taste of the artichoke. This pizza is an easy – and delicious – way to eat your greens!

INGREDIENTS

6 baby artichokes, cleaned, steamed and cut in half

2 lemons, divided

6 stalks of asparagus, tough stems removed, cut into 1-inch pieces

1 small leek, thoroughly cleaned, thinly sliced (white and pale green parts only)

2 garlic cloves, finely minced

1 (12 oz) ball organic pizza dough

1/2 (7.5 oz) jar heirloom tomato sauce

1/2 block (4 oz) mozzarella cheese

1/2 teaspoon sea salt

1/4 teaspoon freshly cracked black pepper

3 tablespoons extra virgin olive oil, divided

1 tablespoon fresh spring herbs, finely minced

2 cups arugula

 

INSTRUCTIONS

Preheat the oven to 425 degrees F.

Prepare an acidulated ice bath: put water, ice and 1 lemon – the juice and the rind – into a bowl. Set aside.

Working with one baby artichoke at a time, snap off the tough outer leaves until the pale-green leaves are exposed. Cut off the top third and compost. Using a vegetable peeler, peel the dark-green layer from the base and stem; trim stem. Cut each artichoke in half lengthwise. Place the artichokes in the acidulated ice bath as you work to prevent discoloration. Once finished preparing the artichokes, put a steam basket in a medium pot. Lay each artichoke onto the steam basket, cut side down. Pour in two inches of water and bring to a simmer. Cover and simmer until the artichokes are tender, about 10 minutes. Let them cool in the steam basket.

Meanwhile, clean and cut the asparagus and the leek. Mince the garlic.

Place the dough on a sheet pan dusted with cornmeal. If using a pizza stone, follow manufacturer's instructions. Gently stretch the dough, with lightly floured hands or rolling pin, into a 14-16” circle, and thinly spread the sauce to ½” from the edges.

Grate the cheese and sprinkle evenly across dough. Spread asparagus, leeks, artichokes and garlic evenly over the cheese. Season with salt and pepper.

Brush the edges with 2 tablespoons olive oil and sprinkle with fresh herbs.

Bake until the crust is crispy and the cheese is melted, about 12-14 minutes depending on your oven.

Toss the arugula with the remaining 1 tablespoon olive oil, and fresh lemon juice and zest from remaining lemon. When the pizza is finished cooking, remove from the oven and sprinkle the arugula over the top. Enjoy!

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