Spring Detroit-Style Pizza
Ingredients
Pesto
-
2
tablespoons
olive oil
-
1
cup
basil leaves
-
1
cup
arugula leaves
-
⅓
cup
grated Parmesan-Reggiano
-
¼
cup
pine nuts
-
Juice from ¼
lemon
-
a pinch
salt
-
a pinch
crushed red pepper
Assembly
-
1
batch
Detroit-style pizza dough
-
1½
cups
low-moisture shredded mozzarella
-
1 to 2
radishes, washed and thinly sliced
-
1
teaspoon
olive oil
-
to taste
salt and freshly ground pepper
-
¼
cup
frozen peas, thawed
-
¼
cup
ricotta
Instructions
- Make the arugula pesto by blending all pesto ingredients until smooth and adjust salt to taste.
- Grease a baking pan with olive oil and stretch the dough to fit the pan, then cover and let it rise for 15 minutes.
- Preheat the oven to 450°F.
- Spread the pesto over the dough, then top with shredded mozzarella, ensuring it reaches the edges.
- Toss the radishes with olive oil, salt, and pepper, and arrange them on the pizza.
- Bake for 8 minutes, then add the peas and bake for an additional 4-5 minutes until the cheese is melted and edges are crispy.
- Top with dollops of ricotta and fresh basil, slice, and serve.
Nutrition Facts (estimated)
Servings
8 slices
Calories
274
Total fat
14g
Total carbohydrates
26g
Total protein
12g
Sodium
565mg
Cholesterol
21mg
You might also like