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    Dumplings with my family A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment. Contact

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    Spicy Green Pizza

    Posted on January 24th, 2010 by theapartmentkitchen
    I stumbled across the idea for this pizza in Cooking Light – it sounded like the ideal pizza for a snack, side dish (with soup), or light lunch (with a salad). I love using spicy greens, and now is a good time to find them in my area, so I gathered up a mix – arugula, baby mustard greens, and more – but added a pinch of red pepper flakes to give it a little more spice. It’s a sauceless pizza, which makes it great for dipping (in my opinion). I ate it with soup, but I could see serving it with marinara or a garlicky white sauce.

    Spicy Green Pizza

    Adapted from Cooking Light
    Makes 1 pizza (serves 3-4)
    Leftover Potential: Reheats well, especially if crisped in the oven. Great with Roasted Tomato Soup

    olive oil, as needed
    1 onion, thinly sliced
    2 cloves garlic, thinly sliced
    3 cups broccoli florets, finely chopped
    5 cups spicy baby greens (arugula, mache, mustard greens, etc.)
    pinch red pepper flakes
    2-3 cups mozzarella cheese, shredded

    1. Use your hands to stretch the pizza dough out – for this pizza, I wanted it thin, so I stretched it out then placed it onto an oiled baking sheet. Then I continued to press it into the pan until it was about 1/4″ thick.
    2. Brush the surface of the dough with olive oil. Heat about a tablespoon of olive oil in a saute pan. Add the onion, garlic, and broccoli, and saute until the onion is translucent, about 4-5 minutes.
    3. Remove the pan from the heat, and add the baby greens and the pepper flakes. Toss to combine until the greens are slightly wilted.
    4. Transfer the toppings to the pizza. Top with mozzarella cheese, and bake in a 400 degree oven until the crust browns and the cheese is melted, about 10-12 minutes.

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    3 Responses to “Spicy Green Pizza”

    1. Amanda Clemente, on January 24th, 2010 at 5:45 pm Said:

      Broccoli is the best pizza topping! This looks so delicious, Erin!

    2. theapartmentkitchen, on January 24th, 2010 at 7:54 pm Said:

      Thanks, Amanda! I agree – I love broccoli!

    3. Hollis Pfitsch, on January 31st, 2010 at 7:18 pm Said:

      Jane and I made this last night and it was really yummy. The crust recipe is better than others I’ve used before – I think it’s the generous amount of olive oil that does the trick. Our crust was thicker – I think next time I’ll spread the crust recipe out over 2 pizzas, but keep the same amount of ingredients – ours was really loaded with greens and that was great. Broccoli and mustard greens really complement each other well, with the mozz and pepper flakes to top off the flavor. YUM. We are eating it left over cold today :)

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