Have you ever visited Florence, Italy? I lived there for 4 months a couple years ago when I had a fashion internship at VBH Luxury Bags. And pretty much every day after work I went to a restaurant near my apartment called Golden View. I would usually order a veggie or margarita pizza. And they would make the pizza right in front of me. Roll the dough. Spread the sauce. Add the toppings, and pop it in the oven. When it was baking I sat on a chair near the entrance where I was ALWAYS offered a glass of Prosecco. And yeah, I always accepted.
So being in Europe gave me some serious food inspiration, and one of my food goals this year is to master the art of pizza making. Here’s a simple recipe for anyone who thinks making pizza is difficult. This took 5 – 10 minutes to prepare.
The only trick to this recipe is making sure you leave the dough out for a couple hours before prepping so it’s room temp.
Ingredients
- Whole wheat dough (pre-made from Whole Foods)
- 2 tsp. oregano
- 1 tsp. cumin
- 1 Tbs. sesame seeds
- salt & pepper
- 1 Tbs. lemon zest
- olive oil
- 1/4 c. Basil pesto
- Micro Basil
- Cherry tomatoes
- Fresh mozzarella
- 1 medium potato, sliced thin
Directions
- Preheat oven to 450°
- Lightly coat dough in olive oil. Roll out on parchment paper on a baking sheet.
- Combine oregano, cumin, sesame seeds, salt / pepper, & lemon zest in a small bowl. Sprinkle on top of rolled out dough.
- Spread 1/8 cup of pesto on top of dough.
- Spread thin potato slices evenly across surface of dough.
- Bake in oven for about 15 minutes, or until golden brown.
- Remove from oven and add micro greens to the top. Then add remaining pesto, and the fresh mozzarella.
- Drizzle pizza with olive oil. Squeeze half a lemon on top. Add salt and pepper.
