Green Pizza with Parsley-Sundried Tomato Pesto
- Prep Time 0:25
- Cook Time 0:10
- Estimated Cost $10.75
- 36 Comments
I live in the land of upscale pizzerias. Seriously, within 4 blocks of my apartment I can have my pick of Delfina, Farina or Little Star. And they all do it right. Beautiful artisan crusts are topped with organic, local ingredients, baked to perfection and delivered to your table by sexy, tattooed staff. The only issue is the price tag—one of these amazing pies can set you back a cool $20. Instead, stay in with your sexy (tattooed or otherwise) dining companion and whip up one of these for half the price.
- 1/2 recipe pizza dough $1.50
- flour for dusting Pantry
- 1 small bunch (handful) flat-leaf parsley leaves $1
- 3 scallions, ends removed, chopped roughly $1 for a bunch
- 5 sun-dried tomatoes (dry--not soaked in oil, available in the bulk section) $0.25
- 2 cloves garlic Pantry
- 2 tbsp olive oil Pantry
- salt and pepper to taste Pantry
- 1/8 cup grated Parmesan, plus more for sprinkling $3 for 6 oz.
- 2 oz. fresh mozzarella (mozarella di bufala), sliced into medallion-sized pieces $4 for 6 oz.
- 1 cup fresh spinach leaves, rinsed and dried $0.50
- 1 small bunch (about 5 stalks) broccolini or baby broccoli $0.50
Recipe Serves 2
- Preheat oven to 475 degrees F. Lightly dust a pizza pan or baking sheet with flour. Set aside.
- Roll pizza dough into a 12" circle (or another shape). Transfer to prepared baking sheet. Set aside.
- In a food processor or blender, combine parsley, scallions, sundried tomatoes, garlic, olive oil, salt, pepper and Parmesan. Pulse until a chunky pesto forms.
- Spread pesto over prepared dough. Top with mozzarella slices and scatter the spinach and broccolini evenly over the dough. Top with a light sprinkle of Parmesan and a few grinds of pepper.
- Bake 8-10 minutes or until crust is golden brown and cheese starts to bubble.
- Slice into wedges and serve.