This white pizza, inspired by our trip to California, is simple, healthy, and tasty. There are few ingredients, and freshness is essential.–Craig Whitson and Tore Gjesteland
LC Spring Detox Note
Delicate spring salad meets classic white pizza. Talk about our kinda spring detox!
Special Equipment: Baking stone (optional)
White Pizza with Salad Recipe
- Quick Glance
- 30 M
- 1 H, 45 M
- Makes a 12-inch pizza
- 9 ounces store-bought or homemade pizza dough
- 3 ounces (90 grams) mozzarella di bufala (buffalo mozzarella), shredded or torn into small pieces
- 2 to 3 cloves garlic, very thinly sliced
- Extra-virgin olive oil, for drizzling
- 1/2 to 1 1/4 cups fresh watercress, pea shoots, baby spinach, or other baby greens
- Juice from 1/4 to 1 lemon
- Sea salt and coarsely ground black pepper
- Parmigiano-Reggiano, for sprinkling
- 1. Preheat the oven to 500°F (260°C) for 1 hour. Slide a baking stone or a large cast-iron skillet turned upside down in the oven to preheat. [Editor’s Note: Yikes! You best be certain that your oven is clean prior to cranking it that high, otherwise it’s going to smoke. Trust us. We know.
- 2. Stretch the pizza dough to a diameter of 12 inches (30 centimeters).
- 3. Scatter the mozzarella and garlic evenly over the dough, leaving a 1-inch (3-centimeter) border around the edge. Drizzle some extra-virgin olive oil over the pizza.
- 4. Carefully slide the pizza onto the baking stone and bake until the crust is golden and the cheese is bubbling, 10 to 15 minutes.
- 5. Place the watercress, pea shoots, baby spinach, or other baby greens in a large bowl. Drizzle with more olive oil and lemon juice to taste and gently toss to coat each leaf.
- 6. Remove the pizza from the oven and place it on a cutting board. Top it with the mound of greens and sprinkle with salt and pepper to taste. Grate some Parmigiano-Reggiano over the pizza, slice it into wedges, and dig in.
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