Spring greens pizza
(courtesy of Theresa St. Clair, chef, Farm Fresh To You. Serves 2 to 4)
Crisp asparagus, earthy leeks, buttery artichokes, and peppery arugula all on one pizza make it easy to eat your greens.
1 whole lemon, halved
6 baby artichokes
1 12-ounce ball Full Belly organic pizza dough (included in FFTY pizza kit)
Cornmeal for dusting
½ 15-ounce jar Capay organic heirloom tomato sauce (included in FFTY pizza kit)
½ 8-ounce block Spring Hill Jersey cheese, grated (included in FFTY pizza kit)
6 stalks of asparagus, tough stem removed, cut into 1-inch pieces
1 small leek, cleaned and thinly sliced
2 garlic cloves, minced
Sea salt, to taste
Freshly cracked black pepper, to taste
2 tablespoons extra-virgin olive oil
1 tablespoon fresh herbs, finely minced
2 cups baby arugula
1 lemon, juiced and zested
Preheat oven to 425 degrees F.
Prepare acidulated ice bath: Fill large bowl halfway with water, add in 1 cup of ice cubes. Squeeze juice from 1 halved lemon into water then add squeezed lemon. Set aside.
Working with one baby artichoke at a time, snap off tough outer leaves until pale-green leaves are exposed. Cut off top third. Using vegetable peeler, peel dark-green layer from base and stem; trim stem. Cut each artichoke in half lengthwise. Place artichokes in acidulated ice water bath until ready to use to prevent browning.
Drain artichokes then place cut side down in steam insert over boiling water. Lower heat to simmer, cover, and cook until artichokes are tender, about 10 minutes. Let cool in steam basket.
Place dough on pizza stone or sheet pan dusted with cornmeal. Gently stretch dough, with lightly floured hands or rolling pin, into a 14- to 16-inch circle, and thinly spread sauce to ½ inch from edges.
Spread cheese evenly across dough. Spread asparagus, leeks, artichokes, and garlic evenly over cheese. Add salt and pepper, to taste.
Brush edges with olive oil and sprinkle with fresh herbs and sea salt.
Bake until crust is crispy and cheese melts, about 12 to 14 minutes.
When pizza is finished cooking, toss baby arugula with a little olive oil, lemon juice, and zest, then sprinkle it over pizza. Serve immediately.