Ingredients: |
Ingredients: For pizza crust
3 cups all-purpose flour 2 tsp kosher salt 1 tsp active dry yeast 3 tbsp olive oil, divided 1 1/4 to 1 1/2 c warm water (120º to 130º)
Topping 2 tbsp olive oil 10 c beet greens, coarsely chopped 4 garlic cloves, minced 2 tbsp balsamic vinegar 3/4 c prepared pesto 3/4 c shredded Italian cheese blend 1/2 c crumbled feta cheese 2 medium heirloom tomatoes, thinly sliced 1/4 c fresh basil leaves, chopped
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Directions: |
Directions:1. Place flour, salt and yeast in a food processor; pulse until blended. While processing, add t tbsp oil and enough water in a steady stream for dough to form a ball. Turn the dough onto a floured surface, knead until smooth and elastic, 6-8 mins, 2. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until almost doubled, about 1 1/2 hrs. 3. Punch down dough. On a lightly floured surface, divide dough into 2 portions. Press or roll each portion into a 10 inch circles; place each on a 12x12 in piece of greased foil. Brush top with remaining 1 tbsp oil. Cover with plastic wrap; let rest 10 mins. 4. In a 6 qt stockpot heat the oil over medium high heat. Add beet greens; cook and stir until tender, 3-5 mins. Add minced garlic, cook 30 secs longer. Remove from heat; stir in the balsamic vinegar. 5. Carefully invert pizza crusts onto oiled rac; remove foil. Grill covered over medium heat until the bottoms are lightly browned, 3-5 mins. Turn, grill until second side begins to brown, 1-2 mins. 6. Remove from grill. Spread with pesto, top with beet greens, cheeses and tomatoes. Return pizzas to grill. Cook, covered, over medium heat until cheese is melted, 2-4 mins. Sprinkle with basil. |