I'm making my quick and easy version of this tonight- I leave off the green garlic puree, add extra spinach and broccoli, use fresh garlic, and a dab or too extra of the pesto. I do make EW's ww pizza crust. This is worth making just as written- it really is a good pizza
Green Goddess Garlic Pizza
Vegan with a Vegeance
makes one 14-inch pizza
This is a delicious and beautiful pizza that is various shades of green and has a delicious roasted garlic base plus more garlic on top for good measure. Because all goddesses should have garlic breath.. This has a lot of components that are labor intensive but you will have the makings for dinner for the next two nights- use the remaining Garden Puree and pesto in pasta.
2 Pizza Crusts- her recipe is based on 3 cups of flour
1 bunch spinach, well rinsed, leaves only
salt
2 bulbs roasted garlic
1 tablespoon olive oil plus extra for drizzling and brushing
Classic Pesto- recipe follows
Garden Puree- recipe follows
1 cup chopped broccoli florets
1/2 cup pitted green olives
4 cloves garlic, thinly sliced
cornmeal
Preheat oven to 500F.
Fill a skillet with about an inch of water and bring to a boil. Add the spinach and sprinkle with salt; cook until spinach is wilted, about a minute. Drain in a colander and run some cold water over it; when cool enough to handle, press out as much water as you can. Set aside.
Remove the roasted garlic cloves from their skins (you should be able to squeeze them and the garlic will come out.) Place in a bowl and mash witha strong fork. Add a tablespoon of the olive oil and mash into a paste.
Spread half the garlic paste on the pizza dough. Spoon dollops of pesto on top, about 2 inches apart. Mouond here and ther 2 tablespoons worth per mound of Garden Puree. Place half the wilted spinach, olives, broccoli florets, and sliced garlic randomly upon the pizza. Drizzle the vegetable toppings with a little olive oil to prevent their drying out. Brush the edge of the crust with olive oil.
Place the crust in the bottom of the oven on a pizza stone. Check it after 8 minutes. Once the crust is lightly browned, your pizza is ready. It can take up to 12 minutes. Remove from oven and transfer to a large cutting board to slice. Proceed to your next pizza; by this point you should feel like you're serving pizza in a vegan villa in Italy.
Classic Pesto
Vegan with a Vegeance
Makes 1 1/2 cups
"When in doubt- pesto" is my mantra. I serve it whenever I'm feeling lazy and want to cook something delicious that everyone will love. The nutritional yeast makes it creamier but it is entirely optional.
1/2 cups walnuts
3 cups packed basil leaves
3 cloves garlic, smashed and coarsely chopped
1 1/2 teaspoons coarse salt
1/2 cup extra-virgin olive oil, or more to taste
1/4 cup nutritional yeast (optional)
2 teaspoons lemon juice
Toast the walnutsi n a toaster oven at 350F for 5 minutes or on a baking sheet in a conventional oven for 10 minutes, turning once.
Combine the walnuts, basil, garlic, and salt in a food processor or blender and process while you add the olive oil in a slow, steady stream. Add the nutritional yeast and lemon juice, and pulse to combine. The sauce should be the consistency of a slightly grainy paste, not a puree.
Green Garden Puree
Vegan with a Vegeance
Makes about 6 cups
This is a fresh-tasting thick ricotta-like puree that is delicious as a lasagne or ravioli filling, or as a pasta or pizza topping.
1 pound asparagus, ends discarded, chopped into 3-inch lengths
1 pound green beans, halved, ends removed and discarded
1 cup frozen peas
1 cup slivered almonds
2 cloves garlic
1 cup loosely packed flat-leaf parsley
4 scallions, green parts only, coarsely chopped
2 tablespoons extra-virgin olive oil
juice of 1/2 lemon
1/8 teaspoon ground or grated fresh nutmeg
1 pound extra-firm tofu
1 cup chopped basil leaves
Have ready a large bowl of ice water.
Bring a large pot of salted water to boil. Add the asparagus and green beans; boil for 2 minutes. Add the frozen peas and boil for 2 more minutes. Drain the vegetables and submerge in the ice water to stop cooking.
Pulse the almonds into a fine powder. Add the boiled veggies, garlic, parsley, scallions, olive oil, lemon juice, and nutmeg; puree until smooth.
in a large bowl, mash the tofu with your hands until it has a ricotta-leaf consistency. Add the puree and mix well. Fold in the basil. Cover and refrigerate until ready to use.
** I thought this was really good but could use a bit of salt. Maybe I don't salt the boiling water enough??
Rev: Green Pizza (EW Sept/Oct 09)
. I don't know how many servings it was supposed to be... I did make my own pizza dough but used a jarred pesto sauce to save time. I can't wait to make this again!
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