Mediterranean Green Pizza
Lately I’ve been on a serious Mediterranean diet kick. After I made some focaccia bread for culinary school, I found myself buying up green olives, feta, hummus, artichokes, and pita breads. Trying to make different tapas plates with delicious herbed olive oils and truffle oils.
I came across the idea of a mediterranean pizza that I couldn’t resist trying. I amped up the vibes with a few fancy ingredients, like truffle burrata, and used the same homemade pesto that I used on my planted pizza. Although, I’ve started using cauliflower and sweet potatoes to make most of my pizzas, this recipe uses a traditional pizza crust because it just seemed like a better fit to me. But - if you experiment with a delish gluten free crust and fall in love with the combination let us know!
Ingredients
Homemade Pesto: arugula, basil, walnuts, lemon juice, olive oil, garlic, salt & pepper
Green Olives
Artichoke Hearts
Burrata with Black Truffles
Walnuts
Arugula
Lemon Juice
Olive Oil
Red Pepper Flakes
Salt (I used an herbs de provence infused sea salt) & Pepper
The Deets:
Let the dough sit out for atleast 2 hours before stretching. Heat the pizza stone in the oven as it preheats to 425 degrees
Stretch the dough. Brush with olive oil and season with herbs, salt & pepper. Bake in the oven for 6 - 8 minutes
Make the pesto: a handful of arugula, a handful of walnuts, an ounce or so of basil, a splash of lemon juice, a few tablespoons of olive oil, a clove of garlic, and season with salt & pepper. Blend. If you have a processor - slowly add the olive oil as your blending the ingredients.
Spread the pesto on the baked dough. Top with roughly chopped artichokes and olives. Bake for 10 - 15 minutes.
Once fully baked, turn the oven off, add the burrata and place back in the oven for a minute to melt the cheese.
To serve: create a lemony arugula salad to top each slice. In a bowl, drizzle lemon juice and olive oil over a handful of arugula and some walnuts. Season with salt, pepper, and red pepper flakes. Top each slice with the lemony arugula salad. Voila! 💋
