Vegetarian Pan Pizza With Lots of Greens
Ingredients
Dough
-
1⅓
cups
all-purpose flour
-
⅔
cup
whole wheat, white whole wheat, or rye flour
-
1
tsp
instant yeast or active dry yeast
-
2
tsp
kosher salt
-
3
Tbsp
extra-virgin olive oil
Sauce and assembly
-
4
whole
peeled tomatoes (or 4 oz. tomato purée)
-
2
tsp
double-concentrated tomato paste
-
½
tsp
kosher salt
-
1–2
pieces
anchovies (optional)
-
1
clove
garlic
-
3
tsp
extra-virgin olive oil
-
1
pinch
sugar (optional)
-
¾
oz.
Parmesan, finely grated
-
2
cups
tender greens or herbs
-
1
tsp
fresh lemon juice or vinegar
Instructions
- Mix all-purpose flour, whole wheat flour, yeast, salt, 1 Tbsp. oil, and lukewarm water until no dry spots remain, then let it rest.
- Fold the dough several times to build gluten structure, then cover and chill for at least 12 hours.
- Take the dough out of the refrigerator and let it rise in a greased pan until doubled in size.
- Make the sauce by puréeing tomatoes, tomato paste, salt, anchovies, garlic, and oil until smooth.
- Preheat the oven and prepare the dough by dimpling and spreading sauce over it.
- Bake the crust for 8 minutes, then add more sauce and bake until the crust is crispy.
- Sprinkle Parmesan over the baked crust and let it cool slightly.
- Toss the greens with lemon juice and remaining oil, then season.
- Transfer the pizza to a cutting board, top with greens, and cut into pieces.
Nutrition Facts (estimated)
Servings
2
Calories
400
Total fat
15g
Total carbohydrates
50g
Total protein
10g
Sodium
600mg
Cholesterol
5mg
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