If a leprechaun ordered a pizza, this is what it would look like. Green spinach crust, pesto, mozzarella, goat cheese, and four-leaf clover bell peppers.
St. Patrick’s Day is a whirlwind of corned beef, rainbows, green food, and Guinness. This recipe is no exception from that list, with a green spinach pizza crust, topped with green basil pesto, mozzarella and goat cheese, followed by green and yellow bell peppers cut to look like four-leaf clovers. I actually tried to find green cheese but decided the white was a nice contrast for the appeal factor.
Using half the spinach pizza dough, this recipe makes one medium pizza. If you want to use it all, make a larger pizza or two medium ones but make sure to double your toppings. Or you could make dinner rolls with the other half. How about cheese stuffed spinach dinner rolls?
In other news my pizza stone and peel are just big enough to make a 13-inch pizza (therefore making this one medium pizza). Although I do have a 16-inch pizza pan, I am now in the market for a 16-inch or larger pizza stone and peel. Because pizza stones rock. If you don’t already own one I strongly suggest adding it to your wishlist. Assuming you like to make homemade pizza on a regular basis.
One year ago: Kale Quiche
Makes 1 medium pizza
1/2 recipe Spinach Pizza Dough, risen
1/4 cup basil pesto
1 cup shredded Mozzarella
4 oz. (1/2 cup) crumbled goat cheese
1 green and 1 yellow 4-section bell peppers, sliced into rounds 1/4-inch thick
- Place pizza stone* on the bottom rack of the oven and allow to preheat in the oven to 400 degrees, for at least 10 minutes.
- Roll out dough and transfer to a pizza peel* sprinkled with cornmeal. Spread pesto over the dough, and top with Mozzarella, goat cheese and bell pepper slices. Transfer to the pizza stone (it’ll take a couple light shakes to slide off the pizza peel) and bake for 20-25 minutes, or until it the crust turns golden and the cheese starts to bubble.
- Allow to cool slightly before cutting.
* If you don’t have a pizza stone or peel, shape dough on a pan and place directly into oven after topping.
Source: The Spiffy Cookie original (Inspired by Angel’s Homestead).