Green Goddess Pizza Food
GREEN GODDESS PIZZA
Make and share this Green Goddess Pizza recipe from Food.com.
Provided by Food.com
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Pulse garlic and shallot in food processor until chopped. With the food processor running, add lemon juice, parsley, kale, basil and chives.
- Very slowly drizzle in olive oil until kale and herbs get sufficiently chopped and everything is the consistency of a pesto. Season to taste with salt and pepper.
- Preheat oven to 450 F and grease a baking sheet.
- In a bowl, massage the kale with a bit of olive oil, salt and pepper until well-coated, set aside.
- On a floured surface, roll out the dough to form a 12-inch circle. Transfer the dough to the baking sheet and cover it with the pesto. Top with mozzarella rounds.
- Add the shaved zucchini ribbons and massaged kale, then sprinkle with half of the parmesan.
- Drizzle pizza lightly with olive oil, salt and pepper.
- Bake for 10-13 minutes or until crust is golden and cheese has melted.
- Remove from oven and top with the fresh basil, chives, avocado and the rest of the parmesan.
Nutrition Facts : Calories 212.9, Fat 17.9, SaturatedFat 5.8, Cholesterol 25.2, Sodium 237.2, Carbohydrate 5.7, Fiber 2.3, Sugar 1.1, Protein 8.9
GREEK GODDESS PIZZA
Feta cheese, kalamata olives, artichokes, and tomatoes top this gourmet pizza. This is my signature pizza recipe that I make every week. I experimented with flavors for a while until I eventually got it right. I love this recipe and I hope you do too!
Provided by GreenEyedLS
Categories One Dish Meal
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Combine olive oil and Italian seasoning and brush onto crust, using most of the seasoning on the outer rim for a crispy crust.
- Add pizza sauce and spread evenly, leaving a 2/3 inch crust around the rim.
- Layer in this order: 1/4 cup feta cheese, 3/4 cup mozzarella cheese, kalamata olives, artichokes, tomatoes, 1/4 cup feta cheese, 1/4 cup mozzarella.
- Cook for 15 minutes or until crust is golden brown.
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- Preheat oven to 400°F. Line a baking sheet with parchment paper. Place cauliflower and broccoli in a medium-size microwavable bowl. Add 1 tablespoon water, and cover with a damp paper towel. Microwave on High, 3 minutes. Remove from microwave, and set aside until cool enough to handle, about 15 minutes. Place cooked riced vegetables in cheesecloth or a clean kitchen towel, and squeeze to remove excess liquid.
- Bring 6 cups water to a boil in a large saucepan. Add kale, and cook until bright green, about 1 minute. Remove kale, and immediately place in an ice bath. Leave in ice bath until cool, about 2 minutes. Remove kale from ice bath, and transfer to cheesecloth or a clean kitchen towel. Squeeze until kale is completely dry. Transfer to bowl of a food processor.
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