The Meanest, Greenest Pizza from half baked harvest c

Name: The Meanest, Greenest Pizza from half baked harvest c
Cuisine: Italian, Mediterranean, European
Ingredients: 2 tablespoons extra-virgin olive oil, plus more for greasing; ½ pound No-Knead Bread (recipe below) and Pizza Dough or store-bought pizza dough; 1⁄3 cup Lemon Basil Pesto or store-bought pesto; 1⁄3 cup sun-dried tomatoes packed in olive oil, drained; 2 ounces crumbled goat cheese; 2 cups stemmed and shredded; 8 ounces fresh mozzarella, torn; 1 tablespoon champagne or apple cider vinegar; Zest and juice of 1 lemon; 1 teaspoon honey; Kosher salt and freshly ground pepper; Crushed red pepper flakes; 4 cups baby arugula; 2 tablespoons toasted sesame seeds; 3 cups all-purpose flour, plus more as needed (see Note); 2 teaspoons instant yeast; 2 teaspoons kosher salt; 1 (12-ounce) beer; 1 tablespoon extra-virgin olive oil

10 steps

Updated at: Wed, 16 Aug 2023 20:09:49 GMT

Ingredients

0 servings

2 tablespoonsextra-virgin olive oil

plus more for greasing

0.5 poundbread

no - knead, and pizza dough or store - bought pizza dough

⅓ cupLemon Basil Pesto

or store-bought pesto

⅓ cupsun-dried tomatoes packed in olive oil

drained

2 ouncescrumbled goat cheese

2 cups stemmed and shredded

8 ouncesfresh mozzarella

torn

1 tablespoonchampagne

or apple cider vinegar

1lemon

zest and juice of

1 teaspoonhoney

kosher salt

freshly ground pepper

crushed red pepper flakes

4 cupsbaby arugula

2 tablespoonstoasted sesame seeds

3 cupsall-purpose flour

plus more as needed

2 teaspoonsinstant yeast

2 teaspoonskosher salt

1 x 12 ouncebeer

1 tablespoonextra-virgin olive oil

Instructions

Step 1

SERVES 4

Step 2

1. Preheat the oven to 450°F. Grease a baking sheet.

Step 3

2. Make the pizza. On a lightly floured work surface, roll out the dough to a ¼-inch thickness. Carefully transfer the dough to the prepared baking sheet. Spread the pesto over the dough, leaving a 1-inch border, then layer on the sun-dried tomatoes, goat cheese, kale, and mozzarella. Bake until the crust is golden and the cheese has melted, 10 to 15 minutes.

Step 4

3. Make the salad. Meanwhile, in a medium bowl, whisk together the 2 tablespoons of olive oil, vinegar, lemon zest, lemon juice, honey, and a pinch each of salt, pepper, and red pepper flakes. Add the arugula and sesame seeds and toss to coat.

Step 5

4. When the pizza comes out of the oven, spread the salad on top. Slice and serve.

Step 6

PREP TIME 10 minutes

Step 7

RESTING TIME 2 hours or overnight

Step 8

In a medium bowl, stir together the flour, yeast, and salt. Add the beer and olive oil and mix with a wooden spoon until combined. Cover the bowl with plastic wrap and let sit at room temperature until doubled in size, 1 to 2 hours.

Step 9

Turn the dough out onto a floured work surface and divide it into 2 equal pieces. Use half of the dough as directed in any given pizza recipe and save the remaining dough, wrapped in plastic wrap, for another use.

Step 10

Note To get the right consistency in your dough, start with your base amount of flour, then add more as needed, 1 tablespoon at a time, until the dough is smooth but not dry. It’s better to have a dough that’s on the slightly sticky side than a dough that’s too dry. The dough should be a bit loose; it should not feel dense or heavy.