Green Garlic Marinara Pizza
Matty Mathesons' Green Garlic Marinara Pizza. Packed with flavour, made with fresh greens from the farm. Give this a go, it’ll make you feel real good.
- Recommended Oven
- Dome, Arc XL, Arc, Roccbox
- Cook Time
- 20 minutes + dough prep
Ingredients
- Makes
- 1 pizza
Equipment Needed
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Instructions
Prevent your screen from going dark as you follow along.
Step 1
Step 1: In a pestle and mortar, add the green garlic, couple of basil leaves, parsley, 5 x anchovies, lemon zest, olive oil, and salt and pepper to taste. Grind to a chunky consistency.
Step 2
Take a dough ball at room temperature (recipe here) and stretch out into an oiled tray pan. Add some olive oil and salt and press your fingers into the dough.
Step 3
Add your crushed tomato as the base.
Step 4
Finely slice 1 green garlic, white parts only and place on top of the tomato base.
Step 5
Place in your Gozney Dome at around 470°F/243°C. Turn off the heat and close the door. Cook for 5 minutes, then rotate the tray 180 degrees, and cook for another 4 minutes. If cooking with Roccbox, turn the flame to low and keep rotating until evenly cooked.
Step 6
Once baked, remove from the oven and turn the flame on to add some extra colour and char to taste.
Step 7
To finish, add a generous layer of the green garlic pesto all over the pizza, season with olive oil, lemon juice and pepper. Top with oregano and grated fresh Parmigiano Reggiano.
