Homemade Green Goddess Pizza
This Green Goddess Pizza is made with all good things! Pizza dough is topped with pesto, an assortment of fresh vegetables, and cheese!
Servings: 8 slices
Ingredients
To make the Fleischmann’s® RapidRise® Yeast dough
- 1-3/4 to 2-1/4 cups All-purpose flour
- 1 package Fleischmann’s® RapidRise® Yeast
- 1 1/2 tsp. sugar
- 3/4 tsp. salt
- 3 Tbsp. Mazzola Corn oil
- 2/3 cup very warm water 120° to 130°F; (see notes below)
Pizza toppings
- 1/4 cup fresh pesto
- 1/4 cup zucchini; thinly sliced (about 1/2 zucchini)
- 1/4 cup green bell pepper (about 1/2 pepper)
- 1/4 cup fresh spinach
- 1 cup fresh mozzarella cheese; sliced
- 1/4 cup caramelized onions; see notes on how to make it
- 1 Tbsp. parmesan cheese
- 1 Tbsp. chives; finely chopped
- 1/2 tsp. oregano
Instructions
- Pre-heat oven to 425 degrees F. Please make sure to follow the instructions on the yest package. Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky.
- Lightly knead the dough on a floured surface, adding additional flour if necessary, until smooth and elastic. Let sit for 10 minutes.
- Pat dough with floured hands and roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.
- Spoon on the pesto and coast dough leaving 1/2 inch of the pizza crust. Layer with fresh mozzarella cheese slices, bell peppers, zucchini, caramelized onions, and oregano.
- Bake for 15 minutes on the lowest rack or until the pizza crust is a golden brown and the cheese is bubbly. Top the pizza with fresh chives and slice into 8 slices. Enjoy!
Notes
*To make the caramelized onions: heat 2 tablespoons of unsalted butter in a saucepan until melted and sizzling. Add one sliced yellow onion and stir for about 2 minutes. Stir and coat the onion slices evenly. Add the other sliced onion and coat until completely coated. Season with a pinch of salt and let cook for about 15-20 minutes, stirring occasionally until golden brown.
**To make the dough: the water should be like warm and NOT hot, otherwise the yeast will not work properly. If the water is cold, the yeast will not activate. It is best to use a thermometer to check the water, but if you don't have one just make sure the water isn't too hot. The right temperature of water is the most important factor of success of baking with yeast. The dough will NOT rise if the yeast is expired.