Green Pizza
Prep time: 
Cook time: 
Total time: 
Serves: 6
For the crust:
  • 1 (.25 ounce) package active dry yeast
  • 1 cup warm water (110 degrees F/45 degrees C)
  • 2 cups bread flour
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 2 teaspoons white sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • corn meal, to cover the baking sheet or pizza stone
For the toppings:
  • 1/2 to 3/4 cup olive oil
  • 1 shallot, minced
  • 3 cloves garlic, sliced lengthwise into thin slices
  • 1/2 tsp fresh thyme, chopped
  • 1 cup shredded fresh mozzarella (or 3-4 big slices)
  • 1/2 to 1 cup arugula pesto
  • 1 head broccoli, cut into small florets
  • Balsamic vinegar, for drizzling
  1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  2. In a large bowl, combine 2 cups flour, olive oil, salt, white sugar, garlic powder, oregano and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed. Cover and rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 350° F.
  3. In a small pan, heat the oil over medium-low heat. Add the garlic, thyme and shallots. The idea here isn't necessarily to fry the aromatics, but to sort of poach them. Cook until the shallots are translucent and garlic is just starting to get crispy. Your house will smell very garlicky and delicious at this point.
  4. Turn out the pizza dough onto a baking sheet or pizza stone that has been dusted with cornmeal. You should also rub your hands with some corn meal to prevent the dough from sticking to you. Spread the dough out to the shape you want, then layer on your toppings. I started out with arugula pesto, then added a layer of mozzarella, the broccoli, and finished it off by pouring my oil and poached aromatics on top.
  5. Bake for 25 minutes. Slice, drizzle with balsamic vinegar if desired, and serve!
Recipe by Total Noms at