Learn to Love Vegetables All Over Again
Crisp, gooey, cheesy, green, salty, garlicky… this pizza is everything good! It’s a transformative pie: turning vegetable haters into vegetable lovers; tomato sauce snobs into white sauce fans; cats into dogs…
Chef Mahin’s supple dough windowpanes like crazy!
Begin with a basic béchamel sauce, made with whole milk and olive oil instead of butter. Then add (a hella lot) of Parmesan and fresh mozzarella to taste. Slow confit garlic in olive oil until it caramelizes. Purée it and mix it into Parmesan sauce. Spread sauce liberally on crust, saving some to dip veggies in, drizzle on bread, or chug straight.
It’s almost too simple. Chef Mahin heaps the dough with gorgeous spinach, kale with the lightest touch of olive oil and a few fresh herbs, parsley, and green onions. As he lifted the peel towards the oven, I waited for some special technique, or magic trick, that would turn this mound of purple and green into a crisp wilted blanket. Turns out, kale + oil + heat = PIZZA MAGIC.
A Trip to the Deck Oven
After the small amount of olive oil is drizzled over the pizza, it’s placed in the 550F oven. The vegetables will cook down into crackling goodness in approximately 10 minutes.
Fields of Cheese
Finish with a sprinkle of black pepper, olive oil, and a heavy hand of Parmesan cheese. Eat it all up, then get ready to crave this pie tomorrow…