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Wednesday, September 23, 2015

Lemon Dandelion Green Pizza


This was a simple pizza with some interesting flavors, which made a good dinner for me as well as leftovers for lunch one day the next week.

Other Pizza Wednesday recipes: Beet Green Pesto Pizza with Roasted Beets and Goat Cheese; Roasted Vegetable Wrap Pizza; and Eggplant Parmesan Pizza with Crispy Capers.

Inspired by Two Peas & Their Pod.

Ingredients:
-1 pizza crust
-1 tablespoon olive oil
-1-3 teaspoons minced garlic
-1/2 cup shredded mozzarella
-1/4 cup shredded parmesan
-1 bunch dandelion greens
-1 tablespoon lemon juice
-salt and pepper

Spray the pizza pan with cooking spray, then spread the pizza dough out evenly. Brush the top lightly in olive oil, then distribute minced garlic. Top with both kinds of cheese, then bake at 425 degrees for fifteen minutes, rotating the pan half-way through.


The cheese will be golden brown -- chop up and top with a salad of dandelion greens, a splash of lemon juice, and a dash of salt and pepper for a beautiful, fresh and light pizza.



This pizza was salty and tangy like garlic bread, but we didn't love the dandelion green salad. The inspiration pizza had an arugula topping, and I could not for the life of me find arugula in the store, except only in an arugula-spinach blend that was 90% spinach, so I got something that I thought would be close. It was interesting, but Alecia ended up removing the greens and enjoying the garlic bread pizza underneath.

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