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Friday, May 7, 2010

Green Pizza (aka Pesto Pizza with Broccoli, Asparagus, & Potato)

Ryan and I spent an awesome day last Saturday downtown, beginning with breakfast with my delightful friend Katie. We then continued to Busch Stadium where we watched the St. Louis Cardinals beat the Cincinnati Reds. Before heading home, we made a stop at Soulard Farmers Market, a large and impressive farmers market in St. Louis. Because it was the end of the day and many vendors and patrons had already made their way home, the few vendors remaining were practically giving away their unsold produce. We went home with a bunch of goodies for mere dollars! While we had originally planned to just snack on wine and cheese for dinner, our market purchases got us brainstorming and we decided to get creative with some of what we'd bought as well as some ingredients we had sitting at home.

On our drive back to our house, we created this pizza in our minds and immediately set to work making it when we stepped in the door. Less than an hour later, we were cutting into this pizza. While eating, we proudly proclaimed to one another that pizzas this good are hard to find even in restaurants! Humble, aren't we? :) We couldn't help it though...made with completely fresh ingredients, including homemade dough and pesto, this pizza really was better than what you'll find on many menus. The various flavors worked together even better than we imagined. If you've never had potato on a pizza, you must try it! It's not as weird as it sounds, I promise!

Grilled pizza will make many appearances on our table in the next few months...and I have a feeling this exact combination will be made again and again!

Green Pizza (aka Pesto Pizza with Broccoli, Asparagus, & Potato)

-1 lb Pizza Dough
-3/4-1 cup pesto
-1 potato, peeled and sliced
-3/4 pound asparagus, chopped into 1-inch pieces
-2 cups broccoli, chopped
-shredded cheese (we used havarti dill)

1. Toss vegetables with salt, pepper, and a splash of olive oil. Add to skillet and cook over medium heat until desired crispness is reached.
2. Roll out pizza dough (1 lb of dough will make 2 thin pizzas). Place on pre-heated grill and cook for 1-2 minutes, until bottom is lightly browned.
3. Remove pizza dough from grill and flip so cooked side is on the top. Brush pesto on. Top with vegetables and cheese.
4. Return to grill and cook for 2-3 minutes, until cheese is melted & crust is lightly browned.
5. Slice & eat immediately!