Everything Green Deep Dish Pizza
An instant dough and a garden of green vegetables make for deep-dish summer bliss. With the perk of fresh pesto, mint and lemon, the flavors are as intoxicating as a warm night.Ingredients:
Cashew Pesto1 large bunch fresh basil, about 1 ½ cups (375 mL) packed leaves
1 garlic clove, chopped
⅓ cup (80 mL) Parmesan cheese, grated
⅓ cup (80 mL) unsalted cashews, toasted
Pinch of sea salt
Pinch of red pepper flakes
Juice of ½ a lemon (reserve zest)
½ cup (125 mL) olive oil
Dough
1 1/4 cups (310 mL) flour ½ tsp (2 mL) sugar
½ tsp (2 mL) sea salt
1/4 cup (60 mL) vegetable shortening (like Crisco)
1 tbsp (15 mL) olive oil
4 tsp (20 mL) water
1 egg, beaten
Dough
1 1/4 cups (310 mL) flour ½ tsp (2 mL) sugar
½ tsp (2 mL) sea salt
1/4 cup (60 mL) vegetable shortening (like Crisco)
1 tbsp (15 mL) olive oil
4 tsp (20 mL) water
1 egg, beaten
Topping:
1 cup (250 mL) shredded mozzarella
1 cup (250 mL) freshly shucked peas
10 asparagus spears, trimmed and sliced into thirds
3 oz (85 g) chèvre (goat’s cheese) Drizzle olive oil
½ tsp (2 mL) lemon zest
Handful of fresh mint leaves for garnish (optional)
1 cup (250 mL) shredded mozzarella
1 cup (250 mL) freshly shucked peas
10 asparagus spears, trimmed and sliced into thirds
3 oz (85 g) chèvre (goat’s cheese) Drizzle olive oil
½ tsp (2 mL) lemon zest
Handful of fresh mint leaves for garnish (optional)
Directions:
To make pesto, using a mini food processor or blender, add the basil, garlic, Parmesan, cashews, salt, red pepper flakes and lemon juice to the processor and blend until just slightly chunky. Add olive oil and blend until it becomes smooth. Taste for seasoning and adjust as needed. This recipe makes 1 cup (250 mL) of pesto and you only need ⅓ cup (80 mL) for this recipe. Store the rest in an airtight container in the refrigerator for up to 2 weeks.
To make pesto, using a mini food processor or blender, add the basil, garlic, Parmesan, cashews, salt, red pepper flakes and lemon juice to the processor and blend until just slightly chunky. Add olive oil and blend until it becomes smooth. Taste for seasoning and adjust as needed. This recipe makes 1 cup (250 mL) of pesto and you only need ⅓ cup (80 mL) for this recipe. Store the rest in an airtight container in the refrigerator for up to 2 weeks.
Preheat oven to 400°F (200°C).
In a medium bowl, mix together flour, sugar and Add shortening and rub together with your palms until it resembles fine bread crumbs. Add oil, water and egg and work together until dough comes together and forms a ball.
Oil an 8- or 9-inch (20- or 23-cm) cast iron skillet and press and flatten the dough evenly on the bottom and stretching up the sides a bit.
Spoon ⅓ cup (80 mL) of cashew pesto over bottom and up the sides of the dough, then sprinkle evenly with shredded mozzarella, peas and Top with dollops of chèvre and drizzle with olive oil.
Bake in preheated oven for 30 minutes or until bubbly and golden. Let cool for 15 minutes, then sprinkle with lemon zest and fresh mint. Cut into slices and serve.
Serves 4
In a medium bowl, mix together flour, sugar and Add shortening and rub together with your palms until it resembles fine bread crumbs. Add oil, water and egg and work together until dough comes together and forms a ball.
Oil an 8- or 9-inch (20- or 23-cm) cast iron skillet and press and flatten the dough evenly on the bottom and stretching up the sides a bit.
Spoon ⅓ cup (80 mL) of cashew pesto over bottom and up the sides of the dough, then sprinkle evenly with shredded mozzarella, peas and Top with dollops of chèvre and drizzle with olive oil.
Bake in preheated oven for 30 minutes or until bubbly and golden. Let cool for 15 minutes, then sprinkle with lemon zest and fresh mint. Cut into slices and serve.
Serves 4
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