super greens pizza with browned lemon herb butter
Weekend pizza bonanza!
I asked on Instagram fairly recently whether people generally prefer traditional pizza toppings or are more interested in experimenting. The result was about 50/50. For my part, my tastebuds accept both – except anything meaty because I don’t eat that. This pizza is special, with an herbaceous lemony butter drizzle to bring some nice fatty goodness overtop a cheesy, solidly green medley. Eat your veggies AND your finger food. Amazing.
As always, I like to encourage everyone to make their own dough, like my foolproof formula here. I understand, though, that time is precious and hands are lazy, so storebought is perfectly fine. I do not, however, condone leaving off the browned lemon herb butter. The bright zippy citrus and nutty golden butter tie up the rest of the pizza beautifully. You can easily let the components heat while you wait for the pizza to parbake, or while the dough rises.
Fig preserves might sound weird on a pizza, but the sweet balances the salt, adds a touch of pleasing caramelization, and you truly don’t use much, so the precious cargo won’t turn into a figgy pudding. You can omit it, however, if figs make you queasy or you don’t have a jar on hand.
Pizza and cookies are a combination of champions, so why not bake up some Salted Bourbon Tahini Chocolate Chip Cookies to nibble on after supper? Maybe pop in a good movie or open up a boardgame, nestle down at the table or on the floor, and feast, maybe with the Ultimate Chips n’ Dip Party Board at your fist ready for some spontaneous munchies once the pizza stone is wiped clean. Expeditiously, I’d imagine. Can’t let the food run out!
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you’ve made!
More weekend pizza inspiration!
Sausage Pesto Pizza Sweet Potato Skins
Ingredients
- 1/2 lb pizza dough, homemade or store bought
- 1 cup broccolini
- 1 tbsp olive oil
- kosher salt and pepper
- 2 tbsp butter
- 1/4 cup fresh parsley, roughly chopped
- 2 tbsp fresh thyme, chopped
- 1 tbsp fresh rosemary, chopped
- 2 cloves garlic, minced
- 1 tsp lemon zest
- 2 tbsp fig preserves
- 1 cup shredded Parmesan cheese
- 4 ounces fresh mozzarella
- 1 cup baby kale
Instructions
- If you are making your own dough, do so first. When ready to prepare the pizza, preheat oven to 425 degrees for at least 15 minutes.
- Heat olive oil in a skillet over medium-high. Toss in broccolini, season with salt and pepper, and char undisturbed for 3 minutes. Flip and cook an additional 2 minutes. Remove to a plate.
- Reduce the heat to low. Melt butter, then stir in herbs, garlic, and lemon zest. Heat for about 5 minutes or until garlic turns golden and herbs crisp up. Keep warm on very low heat. If the garlic starts to burn, cover and remove completely.
- Roll and stretch your pizza dough to desired shape and size. Poke a few holes into the surface. Parbake for 8 minutes on a pizza stone or a sheet tray.
- Pizza, assemble! Spread fig preserves onto the bottom, then sprinkle parmesan and evenly distribute mozzarella. Scatter kale and broccolini. Finish with drizzles of lemon herb butter. Bake for 12 minutes, then turn the broiler to HIGH for an additional 2-3 minutes until cheese turns golden and slightly bubbly. Watch closely! Remove from oven, slice, and chow down!
