How to Eat with One Hand by Christine Flynn & Emma Knight

Author:Christine Flynn & Emma Knight [Flynn, Christine & Knight, Emma]
Language: eng
Format: epub
Publisher: Penguin Canada
Published: 2021-04-13T00:00:00+00:00

1 batch Pizza Dough (this page)

¼ cup (60 mL) Pesto Change-O (this page)

1 cup (250 mL) Wilted Greens Forever (this page), roughly chopped

4 ounces (115 g) stracciatella or buffalo mozzarella cheese, sliced

Handful of baby arugula

2 tablespoons (30 mL) extra-virgin olive oil

1 teaspoon (5 mL) red chili flakes

2 teaspoons (10 mL) flakey sea salt

Preheat the oven to 425°F (220°C). Grease a baking sheet with oil.

Using a rolling pin, roll out the pizza dough into a rectangular shape about the size of the baking sheet.

Carefully transfer the dough to the prepared baking sheet. Gently spread the pesto over the dough in an even layer. Arrange the wilted greens on top.

Bake for 12 to 14 minutes, until the crust is golden brown. Remove the pizza from the oven and place the cheese evenly on top. Return to the oven just long enough for the cheese to puddle a bit, 1 minute tops.

Top the pizza with the arugula, olive oil, chili flakes and salt. Serve warm if you can, but this pizza is also excellent served cold or at room temperature. Store leftovers in an airtight container in the fridge for up to 5 days. You can also cut the pizza into squares and freeze it in zip-top bags for up to 3 months.

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