Receta Pesto KGB Grilled Pizza
Pesto KGB Grilled Pizza
There's a little pizza establishment in La Ham that makes some of my favorite pizza. Peace Love Pizza.
All their flavors are tasty and interesting but there is one that holds a special place in my heart. A special place just for pizza that I love.
And I love pizza in general, but this one? They topped it with three of my all time favorite things: Kale, garlic and broccoli. And there arrived the KGB pizza. My little slice of heaven.
I think about it often. So often I decided that a beautiful sunny day deserved a little KGB of my own. KGB with a twist. I added another of my favorite ingredients: Pesto and also a little romanesco. The pesto I made the other day from the outstanding fresh basil I had in my CSA basket.
And for those of you non-vegans, you will like to see that on part of the pizza, for my protein packed Honey, I added an egg. He said it was a good addition on many levels: the protein, the moisture and the flavor. I think there was even a little tabasco thrown in there.
This is a fun and fabulous way to cook outside, eat pizza and devour those amazing dark green veggies that we so need!
Need:
- 2 teaspoons raw sugar
- 1 cup warm water
- 1 package (2 1/2 teaspoons) active dry yeast
- 3 cups unbleached whole wheat flour
- 1 teaspoon salt
- 2 Tablespoons extra virgin olive oil, plus more for brushing
- 1 recipe amazing vegan basil pesto
- 1/2 bunch fresh kale leaves, torn into pieces
- 1/2 medium head of broccoli, cut into small chunks
- 1/2 medium head romanesco, cut into small chunks
- 3 cloves garlic, sliced in half
- Optional:
- Daiya cheese
- Other cheese of your choice
- Fried egg
Do:
In a large bowl, combine sugar and water. Stir to allow sugar to dissolve. To that add yeast and stir to incorporate. Let sit until foamy, about 10 minutes.
In a separate smaller bowl, combine flour and salt. Fluff with a fork to combine then set aside
Add olive oil to yeast mixture and stir, then gradually add flour to yeast mixture, about 1/2 cup at a time, gently stirring with a fork to incorporate.
When just combined, turn dough out onto a floured surface and knead until smooth and elastic. Return dough ball to the bowl, drizzle with olive oil and turn then cover and place in a warm spot until doubled in size, about 1 to 1 1/2 hours.
While your dough is rising, prepare your pesto if you haven't already.
Also while your dough is rising, prepare your vegetables. To prepare:
Place kale, broccoli, romanesco and garlic in your food processor and pulse until you get a fine chop on all veg. You will probably need to do this in batches.
Once you have a nice fine shred, heat a pan to med/high heat and add a little olive oil. Saute all the veg until barely soft. About 2-3 minutes. You just want to take the edge off, not make them soggy and soft.
Transfer to a bowl and set aside.
When dough is ready, turn on grill.
Turn dough out onto a lightly floured surface and divide in half. Work each dough ball into a 'circle', ensuring it is evenly about 1/4 inch thick.
Brush one side with a little olive oil then place on grill and cook until you have the beautiful grill marks, about 5-6 minutes. Brush other side with oil, flip the dough and cook until you have the grill marks again.
Remove dough from grill, spread evenly with pesto. Spread your vegetable mix evenly on top then return to the grill. Cover and let cook another 3-5 minutes. Note: if you choose, you can also add some regular cheese, Daiya cheese or other cheese of your choice before its final grill.
Remove from grill, cut and you're ready to serve! Repeat for all dough.
Note: if you want to add an egg, cook the egg while your pizza is grilling.
Serve:
Cut into pieces and serve alongside a fresh green salad.
Here's what it looks like with the egg...
Enjoy!