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Friday Night Pizza: Green Garlic Monster

March 21, 2008

If last week’s pizza was on the garlicky side, this pizza is garlic to the max — and I LOVE it. If you love garlic as I do, I think you’ll find it pretty tasty too.

I’m calling it the Green Garlic Monster (a) because it’s vibrantly green with spinach and lots of chopped parsley, and (b) because between the herb-garlic cheese and chopped garlic scattered across the top, you’ll really be a garlic monster after eating it. But a happy one!

Just don’t get too close to someone and ask them if they’d like a slice of green “gaaaaaaaaah – rlic” pizza…



Green Garlic Monster Pizza

1 ball pizza dough
1/3 to 1/2 cup finely chopped flat-leaf parsley
2 tbsp extra-virgin olive oil, divided
2 tbsp grated parmesan cheese
2 large handfuls of baby spinach, rinsed and spun dry
2 large garlic cloves, minced
1/2 small red onion, very thinly sliced
half a round (about 2-3 ounces) of Boursin herb-garlic cheese (or other soft herb-garlic cheese)

Preheat the oven to 500 degrees, preferably with a baking stone inside. Stretch out your ball of pizza dough and lay it out on a pizza peel or baking sheet that’s been generously dusted with cornmeal.

While the oven is preheating, prep your ingredients: saute the (dry) spinach in 1 tbsp olive oil with the chopped garlic until just wilted and bright green, about 1 minute. Season with salt and pepper.

In a small bowl, mix the finely chopped parsley together with the grated parmesan cheese and remaining 1 tbsp olive oil.

Layer the ingredients as follows: spread the parsley/parmesan/olive oil mixture on the pizza crust. Lay the red onion slices over the parsley, then add the sauteed spinach and garlic. Crumble the herb-garlic cheese all over the top of the pizza, and drizzle with a little more olive oil if you like.

Bake for about 8 minutes, until the cheese is melted and the crust is nicely browned.

Serve with breath mints afterwards if you like. 😉

4 Comments leave one →
  1. March 21, 2008 7:39 am

    As always, Friday Night Pizza looks delicious! Mine end up being whatever is left after the week is over rather than some gorgeous creation like you have here. I really need to change that!

  2. March 21, 2008 6:12 pm

    I love Friday night pizza night too! It was a constant tradition when my children were young. Now they are grown up and moved out. Sometimes I still do the Friday night pizza (even have a post for it myself!). I love reading your blog and getting ideas! This pizza looks yummy!

  3. June 30, 2008 10:40 am

    I make this dough all the time now, but I have a question!!! do you have any ideas for a pizza that would be good served the next day at room temperature?!? my fiance and i wanted to make some as an appetizer for our engagement party!

  4. July 2, 2008 8:32 pm

    rhodeygirl — I would probably not make something that had melted cheese on it — but what about if you baked the dough the day before, cut it into squares or triangles, and topped it before serving with some chopped ripe tomato, basil and fresh mozzarella? You could even spread the crust with pesto, bake it off, cut it into pieces, and then before serving, top with some chopped tomato, fresh mozzarella and another basil leaf for garnish.

    Also, I think a white pizza with caramelized onions, crumbled goat cheese, and maybe some fresh herbs would be terrific — that one would probably be good baked the day before and served at room temp the next day.


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