We don’t make pizza at home very often as we are always lazy and just order for delivery. It is nice to mess around with pizza toppings and tailor them to your particular tastes without breaking the bank.
As summer is very much in the air, we’ve decided to come up with a season-appropriate (sorry, Aussies!) summer green goddess pizza. It’s loaded with my favorite spring veggies: baby rockets, baby spinach, asparagus, cucumber, and cherry toms, flavored with fresh basil pesto, and finally a small amount of tangy mozzarella.
After a lot of taste tasting (tough job but someone’s gotta do it!), we pronounce the flavor combo to be a winner so we hope you try it next time you’re making pizza at home.
Pizza Dough
Making a Pizza Dough is not once an easy task for us, however, after times of practices, we have mastered it. We always love to make our dough ahead, as you are able to make the premade dough 2 weeks ahead and leave it in the freezer.
Ingridents|
- 250 g of bread flour
- 250 g of all-purpose flour
- 1½ of tsp salt
- 7 g sachet fast-action dried yeast
- 1 1/3 cups of water (lukewarm)
- 1 tbsp of olive oil
Method|
Mix the flour, salt, and yeast in a large mixing bowl. Pour in the lukewarm water and olive oil. Stir everything together with a large wooden spoon. When the mixture has mostly stuck together turn the mixture out on to a work surface or breadboard.
Knead the mixture by holding one end of the dough in one hand and stretching it out with the other hand (see photo below). Reform the dough, turn it 90 degrees and start again. Repeat this for 10 minutes.
When the dough is shiny and smooth, put it in a large mixing bowl, coat it in a thin layer of olive oil and cover the bowl with a tea towel. Leave this in a warm place (but not too warm – ie not next to open fire!) for between one and two hours (until it has doubled in size).
Simple Walnut Pesto
The base for this pizza we use the homemade pesto sauce that we made and this time we use walnut in this pesto. However, you can also use Almond Basil Pesto or even Pistacho Herb Pesto.
Ingridents|
- small bunch of sliced cucumber
- small brunch of baby rocket and spinach
- 20 cherry tomatoes, halved
- a few dollops of mozzarella
- Shredded parmesan cheese for garnish
- salt & pepper
Method|
Set the oven to 250° C / 480° F. Empty the dough out on to a work surface and push the air out with your fingertips. Roll out 2 small pizzas from half of the dough on two well-oiled baking trays. We used a small roller to roll the pizzas out, but you can also simply push the dough out with your hands – just make sure to oil them lightly.
Spread a layer of pesto on each pizza leaving a small border around it. Arrange the tomato halves, cucumber slices and mozzarella on top. Bake each pizza in the hot oven for about 8-10 mins. Proceed in the same way with the remaining dough.
Once out of the oven, decorate the pizzas with baby rocket, spinach, and shredded parmesan cheese. Season with salt, pepper, chili flakes and an additional drizzle of pesto.
If you make our green goddess summer pizza, don’t forget to tag us on Instagram as @leplaincanvas and use the #byplaincanvas hashtag. I love seeing your takes on my recipes!
xoxo, Joe
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