Pesto & Greens Pizza
Food Literacy Center was given the opportunity of a lifetime to attend Alice Water’s Edible Schoolyard Academy! As you can imagine we were over the melon moon with joy and excitement!
For those who are not familiar, the Edible Schoolyard Academy is held at The Edible Schoolyard Berkeley, and “trains leading educators to create powerful and sustainable edible education programs in their schools and communities.”
Throughout the week-long Academy, we learned about The Edible Schoolyard’s program and how they bring academic subjects into the kitchen and garden. We feasted on plates full of fresh and flavorful produce from their school garden – truly showing us that farm-to-table is possible in a school setting.
In every meal provided, our plates were overflowing with greens (kale, Swiss chard, turnip greens, collards). The Edible Schoolyard staff emphasized the importance of green, leafy vegetables for young bodies and minds – and we couldn’t agree more!
Try this easy recipe that highlights tasty & nutritious greens!
Yield: 1 pizza
Pesto & Greens Pizza Recipe
1 pizza dough (try this Pizza
4-5 Tablespoons fresh pesto (try this Olive & Cilantro Pesto recipe)
2-3 cups greens
8 oz. shredded parmesan cheese
1/2 a large, red onion, thinly sliced
2 teaspoons crushed red pepper, optional
Farmers market ingredients: pesto (if homemade), greens, onion, red pepper, California-grown: cheese
Preheat oven to 500 degrees.
Roll out pizza dough onto a greased baking sheet. Bake in preheated oven for 4 minutes. Remove from oven. Top with pesto, spreading evenly over surface of pizza. Add greens in a mound on top of pesto, spreading evenly over the surface of the pizza. Add cheese, spreading evenly over the surface of the greens. Sprinkle the onion slices over the cheese. Sprinkle with red pepper, if using.
Return pizza to oven for 8 to 10 minutes, or until cheese is beginning to brown and bubble. Remove from oven and allow to cool for about 5 minutes.
Slice and serve.
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