Biancoverde Greens On White Pizza Recipes

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GREEN AND WHITE PIZZA



Green and White Pizza image

Topping a freshly cooked pizza with a freshly dressed salad of baby greens is a marvelous weeknight meal even if you order the pizza from down the street. But making your own, as The Times learned from the pizza mavens at Roberta's in Brooklyn, from whom we acquired this recipe, delivers even greater pleasures. Any young greens may be substituted for the arugula.

Provided by Sam Sifton

Categories     dinner, lunch, pizza and calzones, appetizer, main course

Time 15m

Yield 2 servings

Number Of Ingredients 7

1 12-inch round of pizza dough, stretched
2 3/4 ounces fresh mozzarella
Extra-virgin olive oil
Kosher salt
1/2 ounce Parmesan, finely grated
2 handfuls baby arugula
Half a lemon, juiced

Steps:

  • Place a pizza stone or tiles on the middle rack of your oven and turn heat to its highest setting. Let it heat for at least an hour.
  • Break the mozzarella into small pieces and place them gently on the stretched dough. Drizzle lightly with olive oil and a pinch of salt and scatter the Parmesan over the top.
  • Using a pizza peel, pick up the pie and slide it onto the heated stone or tiles in the oven. Bake until the crust is golden brown and the cheese is bubbling, approximately 4 to 8 minutes.
  • Meanwhile, put the arugula in a large bowl and dress it lightly with a splash of the olive oil, the lemon juice and a further pinch of salt, or to taste.
  • When the pizza is done, put the dressed greens on top of the pie and serve immediately.

Nutrition Facts : @context http, Calories 480, UnsaturatedFat 8 grams, Carbohydrate 60 grams, Fat 17 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 8 grams, Sodium 1042 milligrams, Sugar 2 grams

WHITE PIZZA



White Pizza image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 store bought pizza dough - or pick one up from your favorite pizzeria
Extra- virgin olive oil, for drizzling
2 cups whole or part skim ricotta
2 cloves garlic, finely chopped
Handful flat-leaf parsley, finely chopped
2 cups shredded mozzarella or provolone, 1 pouch
10 fresh basil leaves, 1/2 cup, shredded

Steps:

  • Preheat a pizza stone if you use one along with the oven to 425 degrees F.
  • Stretch dough to form a pie and transfer to stone or pizza baking tray. Pierce the dough with the tines of a fork in several places. Drizzle extra-virgin olive oil around the crust. Mix the ricotta cheese with garlic and parsley and season it with salt and black pepper. Spread the ricotta across the dough. Top the pizza with mozzarella or provolone. Bake until crispy, 20 minutes. Top the white pizza pie with the shredded basil leaves, cut and serve.

BIANCOVERDE (GREENS ON WHITE) PIZZA



Biancoverde (Greens on White) Pizza image

This peppery, arugula-topped three-cheese pizza is served at Pizza Bianco in Scottsdale, Arizona. Their recipe calls for 4 oz thinly sliced prosciutto on the top at the very end, but this vegetarian version is so very good - you won't miss the meat. The garlic paste is the most important ingredient; you can buy it pre-made but your house will smell great if you make your own (See Recipe#73710).

Provided by FLKeysJen

Categories     Pork

Time 22m

Yield 2-4 serving(s)

Number Of Ingredients 10

1 prepared pizza crust
1/2 cup roasted garlic paste (See Roasted Garlic Paste)
2/3 cup grated mozzarella cheese
2/3 cup grated asiago cheese
2/3 cup part-skim ricotta cheese
1 -2 teaspoon white truffle oil
1 cup fresh arugula (ideally baby arugula)
1 teaspoon olive oil (or more)
salt
fresh ground pepper

Steps:

  • Preheat oven to 425 degrees.
  • Spread the pizza crust with the garlic paste, then top with the mozzarella and Asiago, and spoon dollops of the ricotta over all.
  • Bake for 10-12 minutes or until cheese is melted.
  • Remove from the oven. Drizzle the arugula lightly with olive oil and toss, then place immediately on top of pizza. Return to the oven for one minute only, just for the heat to wilt the arugula. Drizzle the truffle oil over the top and season with salt and pepper.
  • Slice and serve immediately.

Nutrition Facts : Calories 298.6, Fat 17.3, SaturatedFat 9.3, Cholesterol 54.9, Sodium 345.3, Carbohydrate 16.7, Fiber 0.9, Sugar 1.2, Protein 20.1

WHITE PIZZA WITH INDIAN SPICED GREENS



White Pizza with Indian Spiced Greens image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 2 pizzas

Number Of Ingredients 11

1 to 2 tablespoons canola oil
3 cloves garlic, thinly sliced
1 large bunch greens, coarsely chopped (Swiss chard, spinach, or any combination - I used Swiss chard and removed the stems)
1 bunch fresh mustard greens, coarsely chopped
1 to 2 teaspoons hot curry powder (can use more, depends on how spicy you like it)
Homemade pizza dough or 1 (16-ounce) store-bought dough
Olive oil, for grill
8 ounces fresh mozzarella, shredded
3/4 cup shredded fontina cheese
1/2 cup goat cheese, crumbled
1/2 cup crumbled paneer

Steps:

  • Preheat the grill to 400 degrees F.
  • Heat the pan over medium-high heat and add the oil. Saute the garlic for 1 minute.
  • Add in the greens and saute until wilted. Add in the curry powder and continue to cook the greens until they start to get soft. Remove from heat and set aside.
  • Cut the dough into 2 (8-ounce) pieces. Stretch the dough out on a lightly floured surface with your hands. When the grill is at a consistent 400 to 450 degrees F (no hotter than 450), lightly brush the grill with olive oil. Place dough directly onto the grill surface. Close the grill cover and cook for 4 to 5 minutes. About 2 minutes in, open the grill and pop the air bubbles with a fork. The bottom should be brown with some charred spots but not burned or underdone. Close lid and continue cooking. Remove from grill and place on a work surface with the cooked/grilled side up.
  • Lower the heat on the grill to medium-low heat so that the cheese has time to melt and the bottom does not burn.
  • Spread equal amounts of the mozzarella and fontina on each pizza. Divide the cooked greens on top of the cheese. Place a few dollops of crumbled goat cheese over the top of the greens, then sprinkle with the crumbled paneer.
  • Lightly oil grill once more and carefully place pizzas, cheese side up, onto the grill.
  • Close the lid and let it cook slowly for another 5 to 10 minutes to allow the cheese to melt and so that the bottom does not burn. When the cheese is completely melted and the bottom is a nice even brown with some charred spots, remove from the grill to a cutting board, slice and serve.

TRADITIONAL WHITE PIZZA



Traditional White Pizza image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 1 (14-inch) thin-crust pizza, serving 2 to 3

Number Of Ingredients 16

1/2 recipe basic pizza dough, recipe follows
All-purpose flour, for dusting
1 tablespoon cornmeal
6 ounces mozzarella cheese, sliced
6 ounces Taleggio cheese, diced
1/2 teaspoon fresh oregano leaves
Salt and freshly ground black pepper
2 tablespoons Parmigiano-Reggiano
2 tablespoons extra-virgin olive oil
1 package active dry yeast
1 cup warm water (110 degrees F)
Pinch of sugar
1 1/2 teaspoons salt
1 1/2 tablespoons extra virgin olive oil, plus more for coating bowl
2 1/2 to 3 cups all-purpose flour plus more, if necessary
Cornmeal, as necessary for dusting pizza peel

Steps:

  • Preheat oven to 500 degrees F and, if you have one, place a pizza stone on the bottom rack of the oven.
  • Place the rolled out pizza dough onto a pizza peel or the back of a cookie sheet, dusted with cornmeal and using flour, as necessary, to help facilitate moving the dough. Sprinkle the pizza with the cheeses, oregano, salt and pepper. Bake the pizza for 10 to 12 minutes, use the peel to turn the pizza around and back an additional, 10 to 12 minutes, or until the cheese has melted and the pizza is golden. Sprinkle the cheese and olive oil over the pizza and serve immediately.
  • In a large bowl combine yeast with water and sugar and stir well to combine. Set aside until foamy, about 5 minutes. Add the salt, olive oil, and half of the flour and mix well to thoroughly combine. Add all remaining flour except 1/2 cup and mix well with your hands, working to incorporate the flour little by little. The dough should be slightly sticky to the touch. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour, as necessary, to form a smooth and elastic dough that is not sticky. Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.
  • Preheat oven to 500 degrees F and if you have one, place a pizza stone on the bottom rack of the oven.
  • Divide dough into 2 portions for 2 (12 to 14-inch) pizzas) and form into balls. (See note below for calzones.) Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a 1/8-inch thickness. Transfer dough to a pizza peel (sprinkle with cornmeal to help facilitate moving dough) and top with toppings of choice. Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings and the thickness of the crust). Remove from the oven with a metal peel or spatula and serve immediately.
  • Yield: 2 (12 or 14-inch) pizzas or 4 calzones, serving 4 to 6

RED, WHITE, AND GREEN PIZZA



Red, White, and Green Pizza image

Ciao Italia! This pizza is just like the flag.

Provided by Trixie

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 4

Number Of Ingredients 10

1 (14 ounce) package pizza crust dough
1 teaspoon olive oil
4 ounces ricotta cheese
¼ cup grated Parmesan cheese
7 ounces frozen chopped spinach, thawed
1 (14 ounce) can artichoke hearts, drained and chopped
2 cloves garlic, crushed
salt and pepper to taste
1 (8 ounce) package shredded Italian 6-cheese blend
2 tomatoes, thinly sliced

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Spread the pizza dough in the prepared pan, and rub dough lightly with the olive oil.
  • Stir together the ricotta cheese, Parmesan cheese, spinach, artichoke hearts, garlic, salt, and pepper. Spread the mixture evenly over the dough. Sprinkle evenly with the shredded Italian cheese; top with the sliced tomatoes.
  • Bake in the preheated oven until crust is lightly browned and the cheese is melted and bubbly, about 20 minutes.

Nutrition Facts : Calories 580.9 calories, Carbohydrate 62.6 g, Cholesterol 54.7 mg, Fat 23.3 g, Fiber 5.8 g, Protein 31 g, SaturatedFat 11.8 g, Sodium 1634.4 mg, Sugar 7.6 g

QUATTRO FORMAGGI PIZZA



Quattro Formaggi Pizza image

Our local Italia Pizza makes a great 4 cheese pizza. At $17 for one large, we quickly tried to duplicate it. This is what we came up with. We get our dough balls from Trader Joes, and we're partial to wheat. Ask your local pizzeria! Frozen artichoke hearts taste better than the jarred kind, also at Trader Joes!

Provided by MEPeralto

Categories     < 15 Mins

Time 15m

Yield 2 14, 4-6 serving(s)

Number Of Ingredients 8

2 pieces pizza dough (balls)
4 garlic cloves, chopped
2 tablespoons olive oil
mozzarella cheese, grated
provolone cheese, sliced
parmesan cheese, grated
ricotta cheese
12 ounces frozen artichoke hearts, thawed & drained

Steps:

  • Preheat oven to 450*.
  • Roll out pizza dough. Parbake 5 minutes in the oven.
  • Spread 1 T olive oil & 2 cloves worth of garlic evenly on each crust.
  • Layer the mozzarella, provolone, parmesan & crumble ricotta, all to your preference of cheesiness.
  • Distribute 1/2 bag of artichoke hearts over pizza.
  • Bake until cheese is melted & starts to brown.

Nutrition Facts : Calories 96.4, Fat 7.1, SaturatedFat 1, Sodium 40.6, Carbohydrate 7.6, Fiber 3.4, Protein 2.4

GRILLED PIZZA WITH GREENS & TOMATOES



Grilled Pizza with Greens & Tomatoes image

This smoky grilled pizza scores big with me for two reasons. It encourages my husband and son to eat greens, and it showcases fresh produce. -Sarah Gray, Erie, Colorado

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 2 pizzas (4 slices each).

Number Of Ingredients 16

1-1/2 cups all-purpose flour
1-1/2 cups whole wheat flour
2 teaspoons kosher salt
1 teaspoon active dry yeast
3 tablespoons olive oil, divided
1-1/4 to 1-1/2 cups warm water (120° to 130°)
TOPPING:
2 tablespoons olive oil
10 cups beet greens, coarsely chopped
4 garlic cloves, minced
2 tablespoons balsamic vinegar
3/4 cup prepared pesto
3/4 cup shredded Italian cheese blend
1/2 cup crumbled feta cheese
2 medium heirloom tomatoes, thinly sliced
1/4 cup fresh basil leaves, chopped

Steps:

  • Place flours, salt and yeast in a food processor; pulse until blended. While processing, add 2 tablespoons oil and enough water in a steady stream until dough forms a ball. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes., Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until almost doubled, about 1-1/2 hours., Punch down dough. On a lightly floured surface, divide dough into 2 portions. Press or roll each portion into a 10-in. circle; place each on a piece of greased foil (about 12 in. square). Brush tops with remaining oil; cover and let rest 10 minutes., For topping, in a 6-qt. stockpot, heat oil over medium-high heat. Add beet greens; cook and stir 3-5 minutes or until tender. Add garlic; cook 30 seconds longer. Remove from heat; stir in vinegar., Carefully invert pizza crusts onto lightly oiled grill rack; remove foil. Grill, covered, over medium heat 3-5 minutes or until bottoms are lightly browned. Turn; grill 1-2 minutes or until second side begins to brown., Remove from grill. Spread with pesto; top with beet greens, cheeses and tomatoes. Return pizzas to grill. Cook, covered, over medium heat 2-4 minutes or until cheese is melted. Sprinkle with basil.

Nutrition Facts : Calories 398 calories, Fat 21g fat (5g saturated fat), Cholesterol 11mg cholesterol, Sodium 1007mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 6g fiber), Protein 12g protein.

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