Does anyone have the recipe for Green Goddess Garlic pizza?!
Green Garden Garlic Pizza:
Ingredients:
2 Pizza Crusts (just simple uncooked pizza dough)
1 Bunch Spinach, well rinsed, leaves only
Salt
2 Bulbs Roasted Garlic
-to roast garlic preheat oven to 350 deg F. Peel off as much of the papery skin as you can and put the garlic in the oven for about 30 minutes. Remove from oven and , when cool, squeeze the garlic out or peel the skin away from each clove.
1 TBSP. olive oil plus extra for drizzling or brushing
Classic Pesto (recipe below)
Garden Puree (recipe below)
1 cup Broccoli florets
1/2 cup Pitted Green Olives
4 Cloves Garlic, thinly sliced
Cornmeal
Fill a skillet with about an inch of water and bring to a boil. Add the spinach and sprinkle with salt; cook until spinach is wilted, about a minute. Drain in a colander and run some cold water over it; when cool enough to handle, press out as much water as you can. Set aside.
Remove the roasted garlic cloves from their skins; place in a bowl and mash with a strong fork. Add a tablespoon of the olive oil and mash into paste.
Spread half the garlic paste on the pizza dough. Spoon dollops of pesto on top, about 2 inches apart. Mound here and there 2 TBSP. worth per mound of Garden Puree. Place half the spinach, olives, broccoli, and sliced garlic randomly upon the pizza. Drizzle the vegetable toppings with a little olive oil to prevent drying out. Brush the edge of the crust with olive oil.
Place crust in the bottom of the oven on a pizza stone. Check it after 8 minutes. Once the crust is lightly browned, your pizza is ready. It can take up to 12 minutes. Proceed to next pizza.
Classic Pesto:
Ing.:
1/2 cup walnuts
3 cups packed basil leaves
3 cloves garlic, smashed and chopped
1-1/2 tsp. coarse salt
1/2 cup olive oil
1/4 cup nutritional yeast (optional)
2 tsp. lemon juice
Toast the walnuts at 350 deg F for 10 minutes turning once. Combine walnuts, basil, garlic, and salt in food processor or blender and process while you add the olive oil in a slow, steady stream. Add the nutritional yeast and lemon juice, and pulse to combine. The sauce should be the consistency of a slightly grainy paste, not a puree.
Garden Puree:
Ing.:
1 lb. asparagus, trimmed and chopped in 3 inch lengths
2 lb. green beans, halved, trimmed
1 cup frozen peas
1 cup slivered almonds
2 cloves garlic
1 cup loosely packed flat-leaf parsley
4 scallions, green parts only, coarsely chopped
2 TBSP olive oil
juice of 1/2 lemon
1/8 tsp. ground or grated nutmeg
1 lb. extra firm tofu
1 cup chopped basil leaves
Have ready a large bowl of ice water. Bring a large pot of salted water to a boil. Add the asparagus and green beans; boil for 2 minutes. Add the peas and boil for 2 more minutes. Drain veggies and submerge int he ice water to stop cooking.
Pulse the almonds into a fine powder in blender or food processor. Add the boiled veggies, garlic, parsley, scallions, olive oil, lemon juice, and nutmeg; puree until smooth.
In a large bowl, mash the tofu with your hands until it has a ricotta-like consistency. Add the puree and mix well. Fold in basil. Cover and refrigerate until ready to use.
OMG that's even more work than I thought. I have never made this and probably never will because it takes so much time and ingredients but Good Luck to you!! :)
Answers: I do have the recipe but it contains many other recipes within it so it's gonna take me a while to type it up.
Green Garden Garlic Pizza:
Ingredients:
2 Pizza Crusts (just simple uncooked pizza dough)
1 Bunch Spinach, well rinsed, leaves only
Salt
2 Bulbs Roasted Garlic
-to roast garlic preheat oven to 350 deg F. Peel off as much of the papery skin as you can and put the garlic in the oven for about 30 minutes. Remove from oven and , when cool, squeeze the garlic out or peel the skin away from each clove.
1 TBSP. olive oil plus extra for drizzling or brushing
Classic Pesto (recipe below)
Garden Puree (recipe below)
1 cup Broccoli florets
1/2 cup Pitted Green Olives
4 Cloves Garlic, thinly sliced
Cornmeal
Fill a skillet with about an inch of water and bring to a boil. Add the spinach and sprinkle with salt; cook until spinach is wilted, about a minute. Drain in a colander and run some cold water over it; when cool enough to handle, press out as much water as you can. Set aside.
Remove the roasted garlic cloves from their skins; place in a bowl and mash with a strong fork. Add a tablespoon of the olive oil and mash into paste.
Spread half the garlic paste on the pizza dough. Spoon dollops of pesto on top, about 2 inches apart. Mound here and there 2 TBSP. worth per mound of Garden Puree. Place half the spinach, olives, broccoli, and sliced garlic randomly upon the pizza. Drizzle the vegetable toppings with a little olive oil to prevent drying out. Brush the edge of the crust with olive oil.
Place crust in the bottom of the oven on a pizza stone. Check it after 8 minutes. Once the crust is lightly browned, your pizza is ready. It can take up to 12 minutes. Proceed to next pizza.
Classic Pesto:
Ing.:
1/2 cup walnuts
3 cups packed basil leaves
3 cloves garlic, smashed and chopped
1-1/2 tsp. coarse salt
1/2 cup olive oil
1/4 cup nutritional yeast (optional)
2 tsp. lemon juice
Toast the walnuts at 350 deg F for 10 minutes turning once. Combine walnuts, basil, garlic, and salt in food processor or blender and process while you add the olive oil in a slow, steady stream. Add the nutritional yeast and lemon juice, and pulse to combine. The sauce should be the consistency of a slightly grainy paste, not a puree.
Garden Puree:
Ing.:
1 lb. asparagus, trimmed and chopped in 3 inch lengths
2 lb. green beans, halved, trimmed
1 cup frozen peas
1 cup slivered almonds
2 cloves garlic
1 cup loosely packed flat-leaf parsley
4 scallions, green parts only, coarsely chopped
2 TBSP olive oil
juice of 1/2 lemon
1/8 tsp. ground or grated nutmeg
1 lb. extra firm tofu
1 cup chopped basil leaves
Have ready a large bowl of ice water. Bring a large pot of salted water to a boil. Add the asparagus and green beans; boil for 2 minutes. Add the peas and boil for 2 more minutes. Drain veggies and submerge int he ice water to stop cooking.
Pulse the almonds into a fine powder in blender or food processor. Add the boiled veggies, garlic, parsley, scallions, olive oil, lemon juice, and nutmeg; puree until smooth.
In a large bowl, mash the tofu with your hands until it has a ricotta-like consistency. Add the puree and mix well. Fold in basil. Cover and refrigerate until ready to use.
OMG that's even more work than I thought. I have never made this and probably never will because it takes so much time and ingredients but Good Luck to you!! :)