So far, we've been knee deep in several kinds of greens; butter, romaine and red leaf lettuce, spinach, cabbage, kale and radish greens to be exact. Apparently greens are all the rage this time of year, so we've been trying to come up with new and delicious ways to use all this stuff without having a salad every night for dinner (although, I could probably use a few more salads in my diet).
Besides the chunky, green
But because we fell in love with a pizza pan you toss on the grill last week while out shopping, we decided a green pizza was in order.
And because we had bright, red radishes with all sorts of fluff greens attached (yes, you can eat these bad boys for an extra dose of peppery flavor), we didn't want to waste anything we paid for. So I strapped Braeburn on (because it's the only way to get things done around this house) and started kneading some dough. If you can't figure out what to do with a bunch of ingredients, throw them on a pizza.
Hence, the green garbage pizza. It's not for the faint of heart or tongue, but it's a great way to eat pizza without feeling totally terrible about it.
Green garbage pizza
(Makes one 12-inch pizza)
Wheat Flatbread Pizza Crust Ingredients:
3 1/2 cups whole wheat flour
1 1/2 cups water
1 package active yeast (it's a little over 2 tsp)
1 TBS pure maple syrup
1 TBS olive oil
2 tsp garlic powder
Radish Green Vegan Pesto
2 BIG handfuls of radish greens (just cut them off fresh radishes and wash them thoroughly)
1/3 cup nutritional yeast
1/3 cup raw cashews
1/3 cup olive oil (you can add more/take away to create a consistency you want, more olive oil results in a slightly soupier pesto)
2 TBS water
2 tsp lemon juice
Dash of salt and pepper
1 bunch of fresh asparagus
Half a bunch of spinach (1/2 pound, we used regular leaf, not baby, cut into skinny strips)
2 green onions (diced)
2 roma tomatoes (cut into thin slices)
4 radishes, diced
1/3 cup Daiya mozzarella cheese
Mix together all the dry crust ingredients. Add water, olive oil and maple syrup. Knead and roll into a medium-sized ball. Set aside while you prepare the other components.
Chop up asparagus spears into small pieces and boil for 10-15 minutes, or until soft. Drain water and set aside.
In a food processor (or really, really strong blender), toss in radish greens, nutritional yeast, cashews, olive oil, lemon juice, salt, pepper and water. Pulse until a pesto-paste consistency forms.
Take your ball of dough and cover it in a light film of flour. Roll out into a 10-12 inch pizza crust (the larger you make it the thinner the crust). Spread your radish green pesto all over the dough (this is your sauce). Sprinkle Daiya cheese over the pizza. Top with cooked asparagus, spinach, onions, tomatoes and radishes.
You can bake this in an oven on 375 for 15-20 minutes or you can use an awesome grill pizza pan and toss it on the grill (around 350-375 degrees) for 10-15 minutes.
I highly recommend the grill pan, the crust was quite possibly the best we'd ever had.
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