garden greens and goat cheese pizza
Finishing off this week of fun dishes with PIZZA FRIDAY.
J skipped town for the weekend, so I’m stuck at home staring about the living room like a lost dog wondering what crevice I should clean first. I don’t have issues occupying myself when I’m alone – as a born and bred introvert, solo time is nothing unusual and often treasured even when I miss my main squeeze – but there’s so much shit I could do I don’t know where to start.
Whatever. I’ll figure it out.
I had a conversation with a coworker the other day who mentioned how sleep-deprived she felt since she often hangs out with her friends until suddenly, unbeknownst to any of them, the clock ticks 2 am. In college I passed through a phase of late nights-late wakeups, but nowadays I couldn’t think of staying up so late, let alone in the company of other people. By 8pm I’m passed out, by 10pm I’m probably drunk with exhaustion. Not actually drunk. I don’t go that far anymore.
Is this what age is? An inability to stay awake and an inability to sleep in? Unless I’m unwell or recovering from a marathon, I don’t sleep past 4:30/5am. I feel that I’ve lost a big chunk of daytime productivity if I do. Early mornings are my time to workout and mill about before settling into the rhythm of the day. Funny to think that time comes after sunset for some.
No matter what hour you opt to make dinner, add this Garden Greens and Goat Cheese Pizza to your rotation. You’ll feel like a million bucks and one cent with all the green piled onto this cheesy, easy pie. Fresh and bright, with basil pesto and a hint of mint to bring about all the springtime imagery of frolicking through rows of plants gently fluttering in a cool breeze under a warm sun.
Green Thumb
Start with the dough. You can make your own or buy a ball from the store. Keep in mind if you knead up your own, add some time for that stage of prep. Otherwise, this pizza is fast and quite effortless.
As with all pizzas, start with a quick parbake of the dough. This ensures the moisture from the toppings doesn’t give the pie a soggy butt. Shape the dough as you please and set on a pizza stone, sheetpan, or cast iron skillet. Bake for 5 minutes at 425. Not enough to cook it all the way through, but enough to firm up the surface.
Then, spread all the good shit on. Basil pesto first, then chunks of goat cheese, then some kale, broccoli, and zucchini. I use my mandolin to create thin ribbons of zucchini, since the shape looks pretty and the thinness assures that the pieces cook thoroughly with a bit of crunch in the final product. Drizzle with olive oil to help the veggies crisp up but stay tender. Finish with shredded mozzarella and a light hint of fresh mint and red pepper flakes.
Bake the pizza 12-15 minutes until the crust is golden, the cheese melty, and the veggies lightly browned and tender. Top with lots of fresh basil.
Another cheese option if goat isn’t your thing: feta! I’ve made a variety of this recipe with feta cheese and it is equally bomb.
Plan to reheat leftover pizza? Try warming slices in a 350 degree oven to 8-10 minutes. You can stretch leftovers for up to 5 days, but I’d say for best flavor, eat it within three.
Any variety of green veggie works well here. You can try asparagus, yellow squash (okay, that isn’t green, leave me alone), spinach, even some artichokes. Think of it like customizing your own takeaway pizza. Except better.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
More pizza to eatza:
Pesto Sausage and Potato Breakfast Pizza with Spicy Lemon Arugula
Sheetpan Pesto Spinach and Artichoke Cheese Pizza
Balsamic Garlic Mushroom Pizza
garden greens and goat cheese pizza
Ingredients
- 1/2 lb pizza dough, homemade or store bought
- 1/2 cup basil pesto, homemade or store bought
- 2 tbsp fresh mint, chopped
- 1 tsp red pepper flakes
- 1 medium zucchini, sliced into ribbons
- 1 cup broccoli, finely chopped
- 2 cups kale, chopped or torn
- 1 cup shredded part-skim mozzarella cheese
- 6 oz goat cheese
Instructions
- Preheat oven to 450 degrees with your sheetpan, skillet, or pizza stone inside.
- Roll, stretch, or press out the dough into desired size and shape. Set on your baking surface, brush with olive oil, and parbake for 5 minutes.
- Spread basil pesto atop and sprinkle on the goat cheese. Arrange zucchini, broccoli, and kale over the goat cheese and drizzle with 2 tablespoons of olive oil. Add the mozzarella. Dust on the mint and red pepper flakes and a final light drizzle of olive oil.
- Transfer the pizza to the oven and bake for 12-15 minutes until the cheese melts and bubbles and the veggies start to crisp. Slice and eat warm.
