Green Goddess Pizza
Green Goddess Pizza
Ingredients
For the Green Goddess Dressing
- 2 cups fresh spinach, packed
- 1/2 cup raw cashews, soaked in hot water for 15 minutes, then drained
- 1/4 cup fresh chives, chopped
- 1/2 lemon, juiced
- 1/4 cup Pecorino cheese, grated
- 1/4 cup water, or more, as needed for blending
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Green Goddess Salad
- 3 cups green cabbage, finely chopped
- 1 1/2 cups English cucumber, chopped
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon granulated sugar, or to taste
For the Pizza
- 1 pound pizza dough, 72-hour fermented, made with King Arthur Baking bread flour
- 1 1/2 cups cooked chicken breast, shredded or diced
- 1 cup shredded provolone cheese
- 4 ounces fresh mozzarella cheese, cubed
- 1 tablespoon olive oil, for crust
- 1/4 cup Parmigiano Reggiano, freshly grated, for garnish
- 2 tablespoons all-purpose flour, for dusting
Instructions
- 1
Preheat your oven to 550°F with a baking steel placed inside for at least 45 minutes to an hour to ensure it's thoroughly heated.
⏱️ 5 min•🌡️ 550
- 2
Prepare the Green Goddess Dressing: In a blender (such as a Beast blender), combine the fresh spinach, soaked and drained cashews, chopped chives, juice from 1/2 lemon, grated Pecorino cheese, 1/4 cup water, salt, and black pepper. Blend until the mixture is completely smooth and creamy, adding more water 1 tablespoon at a time if needed to reach a pourable consistency.
⏱️ 5 min
- 3
Prepare the Green Goddess Salad: In a large mixing bowl, combine the finely chopped green cabbage and chopped English cucumber. Add about 1/2 cup of the freshly blended green goddess dressing to the vegetables. Mix thoroughly until all vegetables are evenly coated. Season the salad with 1/4 teaspoon salt and 1/4 teaspoon granulated sugar, then mix again to combine. Taste and adjust seasoning as desired.
⏱️ 5 min
- 4
Prepare the Pizza Dough: Lightly flour a clean work surface and your hands. Place the 72-hour pizza dough onto the floured surface. Gently press and stretch the dough from the center outwards, rotating it as you go, until you form a circular pizza base about 12-14 inches in diameter. Be careful not to tear the dough.
⏱️ 5 min
- 5
Assemble the Pizza (Pre-Baking): Transfer the stretched pizza dough to a lightly floured pizza peel. Evenly distribute the shredded or diced cooked chicken pieces over the dough, leaving a 1-inch border for the crust. Sprinkle the shredded provolone cheese over the chicken, followed by the cubed fresh mozzarella.
⏱️ 5 min
- 6
Bake the Pizza: Carefully slide the assembled pizza from the pizza peel onto the preheated baking steel in the oven. Bake for 8 minutes, or until the crust is golden brown and the cheese is bubbly and slightly charred in spots.
⏱️ 8 min•🌡️ 550
- 7
Finish the Pizza: Once baked, use the pizza peel to carefully remove the hot pizza from the oven. Drizzle 1 tablespoon of olive oil generously around the crust of the hot pizza.
⏱️ 1 min
- 8
Add Salad Topping: Immediately top the hot pizza with a large mound of the prepared green goddess salad, spreading it evenly across the surface, leaving the olive oil-drizzled crust exposed.
⏱️ 1 min
- 9
Garnish and Serve: Grate fresh Parmigiano Reggiano cheese over the green goddess salad topping. Slice the pizza using a pizza cutter and serve immediately while hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Green Goddess Pizza
For the Green Goddess Dressing
- 2 cups fresh spinach, packed
- 1/2 cup raw cashews, soaked in hot water for 15 minutes, then drained
- 1/4 cup fresh chives, chopped
- 1/2 lemon, juiced
- 1/4 cup Pecorino cheese, grated
- 1/4 cup water, or more, as needed for blending
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Green Goddess Salad
- 3 cups green cabbage, finely chopped
- 1 1/2 cups English cucumber, chopped
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon granulated sugar, or to taste
For the Pizza
- 1 pound pizza dough, 72-hour fermented, made with King Arthur Baking bread flour
- 1 1/2 cups cooked chicken breast, shredded or diced
- 1 cup shredded provolone cheese
- 4 ounces fresh mozzarella cheese, cubed
- 1 tablespoon olive oil, for crust
- 1/4 cup Parmigiano Reggiano, freshly grated, for garnish
- 2 tablespoons all-purpose flour, for dusting
Instructions
- 1
Preheat your oven to 550°F with a baking steel placed inside for at least 45 minutes to an hour to ensure it's thoroughly heated.
⏱️ 5 min•🌡️ 550 - 2
Prepare the Green Goddess Dressing: In a blender (such as a Beast blender), combine the fresh spinach, soaked and drained cashews, chopped chives, juice from 1/2 lemon, grated Pecorino cheese, 1/4 cup water, salt, and black pepper. Blend until the mixture is completely smooth and creamy, adding more water 1 tablespoon at a time if needed to reach a pourable consistency.
⏱️ 5 min - 3
Prepare the Green Goddess Salad: In a large mixing bowl, combine the finely chopped green cabbage and chopped English cucumber. Add about 1/2 cup of the freshly blended green goddess dressing to the vegetables. Mix thoroughly until all vegetables are evenly coated. Season the salad with 1/4 teaspoon salt and 1/4 teaspoon granulated sugar, then mix again to combine. Taste and adjust seasoning as desired.
⏱️ 5 min - 4
Prepare the Pizza Dough: Lightly flour a clean work surface and your hands. Place the 72-hour pizza dough onto the floured surface. Gently press and stretch the dough from the center outwards, rotating it as you go, until you form a circular pizza base about 12-14 inches in diameter. Be careful not to tear the dough.
⏱️ 5 min - 5
Assemble the Pizza (Pre-Baking): Transfer the stretched pizza dough to a lightly floured pizza peel. Evenly distribute the shredded or diced cooked chicken pieces over the dough, leaving a 1-inch border for the crust. Sprinkle the shredded provolone cheese over the chicken, followed by the cubed fresh mozzarella.
⏱️ 5 min - 6
Bake the Pizza: Carefully slide the assembled pizza from the pizza peel onto the preheated baking steel in the oven. Bake for 8 minutes, or until the crust is golden brown and the cheese is bubbly and slightly charred in spots.
⏱️ 8 min•🌡️ 550 - 7
Finish the Pizza: Once baked, use the pizza peel to carefully remove the hot pizza from the oven. Drizzle 1 tablespoon of olive oil generously around the crust of the hot pizza.
⏱️ 1 min - 8
Add Salad Topping: Immediately top the hot pizza with a large mound of the prepared green goddess salad, spreading it evenly across the surface, leaving the olive oil-drizzled crust exposed.
⏱️ 1 min - 9
Garnish and Serve: Grate fresh Parmigiano Reggiano cheese over the green goddess salad topping. Slice the pizza using a pizza cutter and serve immediately while hot.
⏱️ 1 min