Parsley Pizza
All four of us were in the car by 7 am this morning, headed to Alki Beach. First doughnuts (of course), then lots of glorious hours together before Loretta's nap and I went to Jenni's baby shower.
We had Sunday Pizza on Saturday because Yancey's on shift tomorrow. He made dough, and when I got home from the shower, I opened the fridge to see what we'd top it with. Pepperoni for the kids, but what for us? I found half a bag of spinach and a big bunch of curly parsley, and whizzed them up in the food processor to make pesto. It was the GREENEST pizza I've ever made, and tasted amazingly fresh and bright. It's sad that lots of folks don't make pesto unless they have basil, which only happens a couple months out of the year. Parsley, like cabbage, is another overlooked kitchen workhorse, and I feel bereft if I don't have some around. 39 cents worth of goodness.
I'm also including a few photos that Bethany took of me while she was here. They aren't the posed sort that one is likely to post on Facebook. It's just me doing what I do all the time, except Bethany thought it interesting enough to lovingly capture. That's what friends are for--bearing witness (one of my favorite phrases lately) to the regular-ness of our lives. By the way, Bethany made the apron I'm wearing. She gave it to me almost 10 years ago, and I wear it every time I'm in the kitchen. It gets me in the cooking mood.
Parsley Pizza Topping
You can find the recipe for pizza dough here and technique here. And of course you could do basil instead of parsley, and you could also do cilantro.
4 0z. (about 5 big handfuls) fresh spinach
1 bunch curly parlsey (or Italian, but I like the strong flavor of curly better)
1 garlic clove
1/4 c. finely grated pecornio or parmesan cheese + more for the top
salt
3 Tb. olive oil
2 c. grated mozzarella
handful quartered cherry tomatoes
For pesto:
Put spinach, parsley, garlic, cheese, salt, and olive oil in the food processor and pulse until smooth, adding a bit more olive oil if necessary.
Top pizza dough with pesto, then cheese, then tomatoes.
May 30, 2009
Reader Comments (18)
Ok, I've love to make pesto at home (and I'm ashamed to admit that I do spend a lot of money buying the store-bought stuff), but I don't have a blender or food processor. Don't have the money or the space for it. Am I left with only a pestle and mortar then? 'Cause I certainly ain't got the patience for that either.
Could I cheat and just stop the pizza with the greens and olive oil? That seems like it would end up dry (like my last pizza attempt was).
:scratches head:
Sounds like a question for The Leftoverist™.
i feel connected even when i'm away by reading your words, envisioning you cooking away (thanks for the photo bethany. love them.), and laughing at your anecdotes. CAN'T tell you how often i end up talking about your site. i'm in love.
we're going to go through your recipes and choose a bunch to make this week. i will make converts wherever i go.
i'll try to remember to take photos....
j.
pds, you are kind of SOL without a food processor. Yes, you could do mortar and pestle, but that's a lot of work to invest in lowly parsley. If you're serious about pesto, I reccommend finding a mini food processor at Goodwill. I have one from there, and it works great for small batches. I see them at thrift stores quite often for a few dollars. I will keep my eye out.
Miss you! Glad to be part of your week anyway. xo
I have never made pesto before because it always seems to call for pinenuts, which I never have around. However, I do have spinach and now a basil plant (because of your blog! Perhaps I should start a herb garden). You make everything seem simple and motivates me to make these attempts, which I have been! Looking forward to trying this out!
pds-I have a mini food processor if you want it. I used it to puree baby food for my kids when they were babies. I have a larger one and so I would be delighted to hand this one over to another Leftoverist fan!
How it warms my heart to see readers exchanging mini food processors. And Midori, pesto doesn't require nuts or even cheese. I mush all sorts of things together and call it "pesto." The things you'll be able to use if for vary depending on the texture, though. Nuts and cheese tend to make it more of a paste than a sauce.
I agree, parsley does not get the credit it deserves. I, too keep a bunch in the refrigerator. it's one of those must-have-on-hand ingredients without which my kitchen feels naked.
the pizza sounds and looks delicious and so fresh. Love the spinach and parsley combination. Great photos, too!
Wow this pizza looks great and not too dense. I'll have to put a spin on my pestos with something other then basil!
Oh seriously? I'd be THRILLED! Woot!
Thanks for bearing witness to the regularity and irregularity of my life the last couple weeks. It has been a blessing to me.
I just noticed this area to Reply. Oops!
Yes, seriously! LOL! I don't even know if you are in the area or not! Are you local?
yummy green pizza! and i'm SO impressed you all got out of the house by 7...that's what i aspire to. i think you're due for a new apron...hmmm...bday coming up... oh, and you yammering on (as mentioned in the caption) is one of the most endearing and lovable things about you! i miss it when i'm not around it.
Bethany, it was nice to meet you on Friday, too. : )
Those of us who love/need to yammer on are truly blessed to have friends who actually like to listen to it. Yammering to oneself is quite maddening, and yet for some of us it can't be stopped...
I'm off of Alaska and MLK in the Valley. Or you can drop it off to Sarah and I can get it from her. Either way, I'd be thrilled, just thrilled. You have no idea.
ha ha...nice to meet you too nazz. isn't it fun to have a conversation on someone else's blog comment board?!
That's sweet about the apron Bethany made 10 years ago. Now that you mention it, I DO see you in that every time you're in the kitchen! Also...it never occurred to me to make pesto with any other herb. Of course!
I received a blessed hand me down Bethany apron from the MKs several years ago that I also LOVE. It's definitely the most used one I have and for some reason I have four aprons for my single self :) You use the sturdiest material and the ties are long enough to wrap around and tie in the front which I also love. Thank you Bethany.
Thanks for the pizza topping shout-out. Like the Johnsons, we're a Friday night pizza family and we're always looking for yummies to put on top. Any other favorites you like to put on top of the pie, just go ahead and blog, blog, blog, Sarah. Thanks!!