Green Pizza at Fitzgerald

Thanks to the hard work of a school community, including teachers, administrators, cafeteria staff, the PTO, and especially one determined parent, the Fitzgerald Elementary School has successfully created a new school garden! Parent Allison Smith and community volunteer Beth Ewy, both Master Gardeners, are leading school efforts to create lessons and garden-to-cafeteria experiences for their students. The Waltham School Nutrition Department has also embraced this effort, allowing school-grown produce to be served in the school cafeteria.

Healthy Waltham was pleased to have our recipes used in the school garden-to-cafeteria effort: Green Pizza and Light Ranch Dressing. Kudos to all involved. Check out the recipes below! You can also see a few photos here.

Green Pizza with Pesto

DOUGH

  • 1½ cup warm water
  • 1 package active dry yeast (1 scant Tablespoon)
  • 2 Tablespoons olive oil
  • 1 teaspoon sugar
  • 2 cups whole wheat flour
  • 2 cups all-purpose flour
  • 1 teaspoon salt

PESTO

  • ¾ cup extra virgin olive oil
  • 2 garlic cloves, peeled
  • 1 teaspoon salt
  • fresh ground black pepper, to taste
  • 2 cups basil leaves
  • 1 cup parsley, thick stems removed
  • 1 cup kale, washed and chopped

TOPPINGS

  • 1 cup kale, washed and chopped
  • 1 cup arugula
  • 1 cup grated cheese (Mozzarella and/or Parmesan) or nutritional yeast

Directions:

  1. Combine yeast, sugar and warm water in a large bowl, stir to dissolve. Add oil.
  2. Mix in flours, then salt and knead on lightly floured board until elastic.
  3. Shape into a ball and store in oiled bowl, covered, in warm damp place for at least 1 hour until dough has almost doubled in size.
  4. Combine pesto ingredients in blender and blend until smooth.
  5. Punch down dough and stretch or roll out to desired shape.
  6. Top with pesto, cheese and greens. Note: delicate greens like arugula may be added when pizza comes out of the oven instead.
  7. Bake pizza at 450°F until dough is brown, cheese is melted and greens are beginning to turn brown and crispy.

Light Ranch Dressing

  • 1 cup nonfat plain Greek yogurt
  • ¼ cup buttermilk
  • ¼ olive oil
  • 2 Tablespoons lemon juice or apple cider vinegar
  • 1 teaspoon mustard
  • 1 clove garlic, peeled
  • 1 scallion (green onion), chopped
  • 3 sprigs of dill
  • 3 sprigs of parsley
  • ¼ teaspoon of pepper
  • pinch of salt

INSTRUCTIONS

  1. Combine ingredients in a food processor or blender and blend until smooth. Season with salt and pepper to taste; dilute with water if necessary to achieve desired consistency.
  2. Toss salad with dressing to coat and enjoy!

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