Green Goddess Pizza
Recipe courtesy of Tiffani Thiessen
- One .25-ounce package active dry yeast
- 2 teaspoons sugar
- 1 cup all-purpose flour, plus more for flouring the work surface
- 1 cup whole-wheat flour
- 1 teaspoon kosher salt
- 2 tablespoons olive oil, plus more for coating the bowl
Green Goddess Dressing:
- 1 cup basil
- 1 cup parsley
- 1 cup watercress, plus more for garnish
- 2 cloves garlic
- 1 lemons, zest and juice
- 1 anchovy filets
- 1 cup plain yogurt
- 2 cups mixed garden greens
- 1 cup fontina cheese
- olive oil
- sea salt
For the dough: In a small bowl, combine the yeast with the sugar and 3/4 cup warm water. Let sit for 10 minutes until it begins to foam.
In a large bowl, combine the all-purpose flour, whole-wheat flour and salt and make a well in the center. Add the yeast mixture and olive oil. Using a fork, incorporate the wet ingredients with the dry ingredients until a dough forms. On a lightly floured surface, continue to work and then knead the dough until it is smooth and elastic, about 8 minutes.
Lightly coat a clean bowl with additional olive oil and add the dough, turning once to coat the dough in the oil. Cover and set in a warm place until doubled in size, about 1 hour.
Preheat the oven to 500 degrees F.
Punch down the dough and divide in half, only using one half for the pizza. Wrap the remaining half of dough in plastic wrap and refrigerate later use.
For the dressing: Add all the ingredients in a food processor and blend until combined. Set aside.
For the pizza: On a wetl floured surface, stretch the dough into a 12-inch circle. Transfer the crust to a baking sheet and lightly brush with olive oil and season with salt. Top with fontina. Bake in oven for 10 minutes and then remove. Lightly toss the mixed greens with the green goddess dressing and place on top of the warm pizza. Serve immediately.
Photography by Rebecca Sanabria