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Weekly CSA Recipe: White Pizza with Winter Greens

Tangy winter greens and four types of cheese make this white pizza a seasonal standout.

January 29, 2016

Weekly CSA Recipe
Winter greens make a perfect four cheese white pizza topping.

Winter greens make a perfect topping for four cheese white pizza.

Thanks to Tucson CSA, leafy winter greens have been spilling out from every shelf and drawer in my fridge for the past month. Amongst the lush forest of greens hide brussel sprouts, oranges, and a plethora of hearty winter vegetables.

What does one do with so many winter greens? In my house, we’ve been making salads, sautéing greens with garlic, drinking a lot of green smoothies, and occasionally laughing at the sight of our dogs trying to eat a piece of kale.

This week, I decided to do what most kids consider the unthinkable: I put those winter greens on a pizza. A doughy, crusty, cheesy pizza drizzled with truffle oil. It was incredible. It was incredible because this doughy, crusty, cheesy pizza drizzled with truffle oil had four types of cheese (goat cheese chèvre, fresh mozzarella, fontina, and parmesan for the crust) and a good amount of slightly bitter, perfectly crunchy winter greens. As I experimented with a few types of winter greens, I found that you truly can’t go wrong with the type you use. Arugula from last week’s Tucson CSA share, as well as Rapini from this week’s share, both played their part nicely on this pizza.

 

White Pizza with Winter Greens
Print Recipe
Tangy winter greens and four types of cheese make this white pizza a seasonal standout.
Servings
3 12-inch pizzas
Servings
3 12-inch pizzas
White Pizza with Winter Greens
Print Recipe
Tangy winter greens and four types of cheese make this white pizza a seasonal standout.
Servings
3 12-inch pizzas
Servings
3 12-inch pizzas
Ingredients
Servings: 12-inch pizzas
Instructions
Dough
  1. In a measuring cup, whisk yeast, honey, and three tablespoons of olive oil into the warm water until the yeast is dissolved.
  2. Add the contents of the measuring cup to the bowl of a stand mixer. Add 3 cups of flour and 2 teaspoons of sea salt to the bowl and mix the contents with a dough hook on medium speed until the contents of the bowl are combined (about two minutes).
  3. Add one more cup of flour to the bowl and continue to mix on medium speed for 10 minutes.
  4. Remove the dough from the bowl and knead it on a floured surface for another two minutes. Brush the surface of the dough with olive oil and return it to the mixing bowl.
  5. Cover the bowl with a damp kitchen towel and allow the dough to rise for 30 minutes.
Pizza
  1. Once the dough has risen, cut it into three equal pieces and allow the individual balls of dough to rise for another 10 minutes.
  2. Preheat the oven to 425 degrees.
  3. Add 3 tablespoons of olive oil, crushed red pepper flakes, and sliced garlic to a small pan over low heat. Cook for 1 minute and set aside.
  4. Roll or stretch each ball of dough into a circle about 1/2 inch thick. Place the rolled dough on a baking sheet covered with parchment paper.
  5. Brush the dough with the garlic-chili infused olive oil.
  6. Sprinkle 1/3 cup fontina, 2 ounces mozzarella, and 2 ounces goat cheese onto each pizza. Sprinkle one tablespoon of parmesan on the crust of each pizza.
  7. Bake the pizzas for 12-15 minutes, until the cheese is bubbly and the bottom of the crust is golden brown.
  8. Evenly place 1 cup of winter greens onto each pizza. Drizzle each pizza with 1 tablespoon white truffle oil.
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shelby Shelby Thompson is a recent graduate of the University of Arizona. When she isn’t working her day job, Shelby can be found practicing in the yoga studio, playing ball with her black lab Cola, and cooking in the kitchen. Her blog, thesunandthespoon.com, aims to provide nutritious, plant-based recipes for fellow food lovers. She greatly enjoys the wide array of local food and talent in Tucson.








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