Green and White Pizza
Servings: 6
Time: 30 minutes
This recipe was adapted from the New York Times. However, we encourage you to change things up! Add a hit of La Quercia Prosciutto, The Pickled Chef Company pesto, or switch up the cheeses to make this pizza your own.
Ingredients
Tomasetti’s frozen pizza dough stretched
2 ¾ ounces Lioni Latticini fresh mozzarella
Olive & Marlowe Arbequina Extra Virgin Olive Oil
½ ounce Goat Rodeo Wild Rosemary Cheese, finely grated
2 handfuls Lettuce Ladies spicy microgreen mix
Half of a lemon, juiced
Instructions
Place the dough on a pizza stone or cookie sheet.
Break the mozzarella into small pieces and place them gently on the stretched dough. Drizzle lightly with olive oil and a pinch of salt and scatter the rosemary cheese over the top.
Bake according to the dough instructions, until the crust is golden brown and the cheese is bubbling.
Meanwhile, put the greens in a large bowl and dress it lightly with a splash of the olive oil, lemon juice, and a further pinch of salt, or to taste.
When the pizza is done, put the dressed greens on top of the pie and serve immediately.
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