Chicka-Boom!
Today started with an extra bit of sleep, as my day started at 9. I took full advantage of the fact that I could sleep an extra 2 hours!
The day was gross! Cold and wet, lots of sleet – we even got some snow! Too bad it wasn’t cold enough for it to stick. We mostly got sleet and lots of misty rain.
Starting the day later also meant ending the day later, which is never what I like about the whole deal.. So dinner started a bit later than usual and took a shortcut of store-bought dough. Mistake.. Either way, it turned out quite the way I would imagine it… Green.
I really wanted to put pictures on here.. but I’m a doofus, and I lost them in the transferring process from SD card to laptop. Soooooo, I owe you some juicy ones next time.
Green Pizza
6 servings – Time: 30 total; 20 active
Ingredients
Preparation
- Position oven rack in the lowest position; preheat to 450°F. Coat a large pizza stone with olive oil and corn meal.
- Roll out dough on a lightly floured surface to about the size of the pizza stone. Transfer to the pizza stone. Bake until puffed and lightly crisped on the bottom, 8 to 10 minutes.
- Meanwhile, cook broccoli and water in a large skillet over medium heat, covered, until the broccoli is crisp-tender, about 3 minutes. Season with salt and pepper and break into small peices.
- Spread pesto evenly over the crust, top with the broccoli and arugula and sprinkle with cheese. Bake until crispy and golden and the cheese is melted, 8 to 10 minutes.
I would definately make this pizza again, but certainly would go with the hand made crust. It had a great fresh taste and was quite a bit different than a traditional pizza. I could imagine this pizza would be great with a white sauce even! Served with a great big salad, this was a lovely dinner.
