All Things Green Pizza

Posted on July 8, 2011

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I was so impressed with the flatbread dough from my last post (Middle Eastern Mince Flatbread), that I decided to make it again and go with a vegetarian topping instead!

So, hot on the heels of the last dough-based delight come this, All Things Green pizza. So called, because I threw on it whatever green vegetables were lurking in my fridge and needed an exciting way to serve them! I mixed some courgette and asparagus with crumbled feta and lemon zest on this occasion, but it could have just as easily been a fennel and pine nut mix or courgette and broad bean assemble, topped of with some mint and avocado when done. Use what you have in, be sensible with the flavours and season and dress well (think garlic, olive oil and lemon with sea salt and cracked black pepper) and you can’t really fail!

All Things Green Pizza (makes 2 medium pizzas or 1 large)

Dough: 110g white bread flour, 1/2 tsp sea salt, 1/2 tsp dried yeast, 150ml tepid water, 1 tbsp olive oil

Topping: 1 courgette (sliced), 8 asparagus spears (chopped in half, woody ends snapped off), 100g feta (crumbled), 1 clove garlic (crushed), 1 lemon (zested and juiced), 2 tbsp olive oil, seasoning

First make the dough (you’ll need to do this 2 hours in advance of when you want to cook your pizza). Mix the flour and salt together. In a small bowl, dissolve the yeast, water and olive oil. Add this to the flour and knead for 5 minutes. Set aside for 1-2 hours in a warm place until doubled in size.

Preheat the oven (180c/GM 4). Mix the garlic, 1 tbsp oil, half of the lemon juice, courgette and asparagus in a bowl. Halve the dough and flatten and stretch to create two round pizza bases. Lay on a baking sheet. Top with the courgette slices and asparagus. Scatter over the feta and season. Pur over any oil remaining in the bowl and bake for 20 minutes until edges are golden. Remove from the over, pour over the remaining 1 tbsp oil, scatter with the lemon zest, season and serve.

Enjoy eating,

Helen x

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