Green Pizza (or Pizza with Leeks and Collard Greens)
March 27, 2011 § 2 Comments
Green pizza, or pizza topped with leeks and collard greens is packed with veggies and topped with just a bit of good quality cheese. It appeals to people who believe they don’t like vegetables. I adapted the recipe from In Praise of Leftovers and I usually change it up depending on what I have in the house.
Ingredients, for the topping
4 medium leeks, white and light green parts sliced into rings and washed very well
1 bunch of collard greens, de-ribbed, washed, and finely shredded (could sub any other leafy green like kale or swiss chard)
1 large garlic clove, minced
1 roasted poblano pepper, peeled and coarsely chopped (to roast – wash and dry, then coat with olive oil, put on a parchment covered baking sheet at 425 and roast until slightly charred, turning for even results)
squeeze of lemon juice
1/4 – 1/2 c. Gruyere cheese, shredded (I have also used Pecorino cheese.) Use the amount that suits you. Want a cheesier pizza, use more cheese. Just looking for the flavor, use less.
1 large ball fresh mozarella, thinly sliced
Preparation for the topping:
Heat olive oil in a large skillet. Add leeks, collard greens, garlic, salt, and pepper and saute for about 20 minutes until soft. Add poblano pepper, then lemon juice, and let cool for about 10 minutes.
Two options for the dough:
First option – this flatbread dough recipe from The Jewels of New York. I’ve made their Tomato Fennel Flatbread a few times and I really like this dough.
1/4 ounce package active dry yeast
1/2 cup warm water
1 1/2 cups all-purpose flour, plus 1/4 cup for kneading dough
1 large egg
3 tablespoons extra virgin olive oil
In a small bowl stir together yeast and warm water, let stand for about 5 minutes.
Beat together egg, 1 tablespoon of oil and salt, set aside. In a medium bowl, add in 1 1/2 cups of flour and create a well in the center of the flour. Add yeast mixture into the well then add the egg mixture. Using a fork or your hands combine mixture until dough forms. Transfer dough to a floured surface and knead until stickiness is gone and feels smooth and elastic, adding flour as necessary. Add 1 tablespoon of oil into a bowl, place dough in oiled bowl and turn to coat. Cover with plastic wrap and let stand at room temperature for 1 hour.
Second option, is the dough recipe posted on In Praise of Leftovers, originally from The Gourmet Cookbook.
1 (1/4 oz.) package (2 1/4 ts.) active dry yeast
About 1 3/4 c. unbleached all-purpose flour, plus more for kneading and dredging (I used 1c all purpose and 3/4c whole wheat.)
3/4 c. warm water
1 1/2 ts. salt
1 1/2 ts. olive oil
Stir together yeast, 1 Tb. flour, and 1/4 c. warm water in a measuring cup and let stand until surface appears creamy, about 5 minutes.
Stir together 1 1/4 c. flour and salt in a large bowl. Add yeast mixture, oil, and remaining 1/2 cup warm water and stir until smooth. Stir in enough remaining flour (about 1/2 cup) so dough comes away from sides of bowl. (The dough will be wetter than other pizza doughs you may have made.)
Knead dough on a dry suface with lightly floured hands until smooth soft, and elastic. Put into a bowl, dust with flour, cover loosely with plastic wrap, and let it rise in a warm place until doubled in bulk, about an hour and 15 minutes.
TO SHAPE THE DOUGH FOR BAKING: Do not punch down dough. Carefully dredge dough in a bowl of flour to coat and transfer to dry work surface.
Putting it all together:
Holding one edge of dough in the air with both hands and letting bottom touch work surface, carefully move hands around edge of dough (like turning a steering wheel), allowing weight of dough to stretch round to roughly 10 inches. Lay dough flat on a lightly floured pizza peel and continue to work edges with fingers, stretching it into a 14-inch round. Place dough on pan, carefully. If you have a pizza stone, use that. If not, whatever pan you have would work just fine. I use a thin round metal pizza pan.
Brush the dough with olive oil. Sprinkle the first layer of cheese (gruyere or other cheese). Add the leek mixture, and top with slices of mozzarella. Bake at 500 F for about 10 minutes, or until bubbling and slightly browned.