How To Make Green Pizza

Add pine nuts, basil, salt, and parmesan, and blend them until fine.

While the machine is still running, slowly add the oil, mixing until it’s emulsified. Put the mixture into a small bowl and set it aside.

In a small bowl, whisk the yeast, a tablespoon of flour, and a quarter cup of warm water (roughly between 105° and 115° F). Let it sit until foam develops, which shouldn’t take more then 10 minutes. If it does, the yeast is dead—start again with a fresh package.

Mix salt, 1½ cups of flour, the foamy mix, about 6 drops of food coloring (depending on how green you want it), and the rest of the water until incorporated.

Add half a cup of flour. The dough should not stick to you; if it does, add more flour a little at a time, up to another three-quarters of a cup.

Spread flour on your work surface and begin to knead the dough, making sure to add more flour when dough begins to stick to you. Continue this process until dough has an elastic quality and feels smooth throughout. This should take about 10 minutes.

Cut the dough into two equal pieces, and mold each half into a circle. Heavily sprinkle the dough and two medium bowls with flour.

Put the dough into the bowls, and cover them with damp dish towels. Let the dough rise to twice its size; this will not happen if dough is too cold, so put it in a warm area. This should take about an hour.

Grate the cheese and set it aside.

Put two tablespoons of olive oil into a sauté pan over medium heat. Heat the sliced garlic until just slightly golden, then add washed spinach to the pan and sauté it until it’s just wilted. Turn off the heat and set it aside.

Sprinkle a layer of corn meal on a cookie sheet. Roll out the dough to the desired thickness—ideally 9 inches around—adding additional flour if the dough gets sticky. Press down with your fingers, handling the dough as little as possible.

Put the dough onto your corn meal dusted cookie sheet. Place a thick layer of pesto in the center of the dough, leaving an inch around the parameter. Sprinkle on a quarter cup of mozzarella cheese, half of the spinach, and then a quarter cup of mozzarella cheese.

Pinch the outside inch of the dough, pulling it slightly back into the pie.

Put the dough into a 375° oven for 20 to 25 minutes, or until golden brown. Repeat with the second pie, and serve!