Dandelion Green Pesto, Fresh Fig and Gorgonzola Pizza
Ingredients
Dough
-
½
cup
warm water
-
1½
teaspoons
active dry yeast
-
1½
cups
flour
-
1½
teaspoons
salt
Dandelion Green Pesto
-
2
cups
fresh dandelion greens
-
½
cup
fresh basil
-
½
cup
toasted pine nuts or walnuts
-
1-2
cloves
garlic
-
⅓
cup
grated parmesan cheese
-
⅓
cup
olive oil
-
to taste
salt
Toppings
-
8-12
fresh figs, quartered
-
1
tablespoon
honey
-
1
tablespoon
balsamic vinegar
-
6
ounces
fontina cheese
-
6
ounces
gorgonzola cheese, crumbled
-
6
ounces
thin sliced prosciutto
-
to serve
edible flowers
Instructions
- Combine warm water and yeast in a bowl, let sit until foamy.
- Mix in flour and salt until a sticky dough forms, then knead on a floured surface.
- Coat the dough with olive oil, cover, and let rise in a warm place for at least 20 minutes.
- In a food processor, blend dandelion greens, basil, pine nuts, and garlic until chopped.
- Add parmesan and olive oil, blend until desired consistency, and season with salt.
- Preheat the oven to 425°F (or 500°F for pizza stone).
- Roll out the pizza dough on a floured surface and shape it as desired.
- Toss quartered figs with honey and balsamic vinegar in a bowl.
- Spread pesto over the dough, then top with gorgonzola, fontina, and figs.
- Distribute prosciutto over the pizza and bake for 15-20 minutes until cheese is bubbling.
- Remove from oven and garnish with fresh greens and edible flowers if desired.
Nutrition Facts (estimated)
Servings
4
Calories
944
Total fat
55g
Total carbohydrates
70g
Total protein
30g
Sodium
800mg
Cholesterol
40mg
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