Pizza with Greens, Gorgonzola and Pine Nuts

Name: Pizza with Greens, Gorgonzola and Pine Nuts - Dorina B.
Ingredients: For the dough: 1 serving of dough with 4 flours* Topping for 2 pizzas (with a diameter between 26; 28 cm): 4 teaspoons of wild garlic pesto 70 g of washed and dried spinach leaves 40 g of washed and dried arugula salt and freshly ground black pepper 3 tablespoons of extra virgin olive oil 2 tablesp

Appetizers - Pizza with Greens, Gorgonzola and Pine Nuts by Dorina B. - Recipia

Start the process of preparing this delicious pizza with careful preparation of the oven. Preheat the oven to 230 degrees Celsius (or gas 8), so that you achieve a perfectly browned base for your pizza. While the oven is heating up, take the dough and roll it out on a clean surface using a rolling pin until you achieve a round or rectangular shape, depending on your preference. It is important not to make it too thin, to support the delicious toppings. After you have rolled out the dough, carefully transfer it onto a sheet of aluminum foil. This is an essential step, as the foil will facilitate moving the pizza into the oven. If you do not have foil, make sure to use a wide spatula to avoid breaking the dough. Once the dough is on the foil, brush it evenly with ½ tablespoon of olive oil, then add a layer of pesto, spreading it evenly over the entire surface. The pesto will add an intense and irresistible flavor. The next step is to arrange fresh spinach and arugula leaves on top of the pesto. These greens not only add extra flavor but also a vibrant color. Season to taste with salt and pepper, then add 1 tablespoon of olive oil for extra flavor. Now is the time to add olives, gorgonzola, and pine nuts, distributed evenly to ensure a balanced flavor in every bite. Once everything is prepared, transfer the pizza using the foil onto a tray and place it on the bottom of the preheated oven. Let the pizza bake for 3 minutes at high temperature to achieve a crispy crust. After this interval, move the tray to the middle of the oven, reducing the temperature to 190 degrees Celsius (or gas 5). Continue baking the pizza for another 5 minutes until the dough turns golden and the ingredients are perfectly cooked. Repeat these steps with the second pizza, ensuring that every detail is followed to achieve an exceptional final result. In the end, enjoy each slice of warm pizza, full of flavors and textures, which will surely be a hit at any meal. Bon appétit!

Ingredients

For the dough: 1 serving of dough with 4 flours* Topping for 2 pizzas (with a diameter between 26
28 cm): 4 teaspoons of wild garlic pesto 70 g of washed and dried spinach leaves 40 g of washed and dried arugula salt and freshly ground black pepper 3 tablespoons of extra virgin olive oil 2 tablesp

Pizza with Greens, Gorgonzola and Pine Nuts

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