Turnip Greens Pesto Pizza

Turnip Greens Pesto Pizza

This pizza was the highlight of our weekend. After a warm and sunny afternoon spent in the dirt, we came into the house starving and decided to crank up the oven and have an impromptu pizza night. The turnips are in abundance at Tumbleweed Farm and not only are the roots delicious but their greens are equally as tasty. Turnip greens have a lovely bite to them and are absolutely wonderful when they're whipped into a tasty pesto. This pizza is a great way to incorporate the whole plant--roots and greens! Our CSA members are receiving a lot of turnips for the next few weeks and this particular pizza is dedicated to them. Simple, delicious and farm fresh to boot. We enjoyed this pie with a few cold beers after a long day of work and we hope you all do the same. Cheers from Tumbleweed Farm!  

Turnip Greens Pesto Pizza

Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 4

Ingredients

Turnip Green Pesto
  • 1 bunch of turnip greens, roughly chopped (can substitute with arugula or mix in arugula to bulk up the greens a bit)
  • 1 garlic scape (can sub with 1 clove of garlic) chopped
  • 1/4 cup pine nuts
  • 1/4 cup freshly grated parmesan cheese
  • 2 Tablespoons lemon juice
  • 1/3 cup extra virgin olive oil + more to thin if necessary
  • salt and pepper to taste
Pizza
  • olive oil
  • 1 bunch of turnips, thinly sliced
  • 1 ball of pizza dough (homemade or store bought)
  • 1/2 cup freshly grated mozzarella cheese
  • 1/4 cup freshly grated parmesan cheese
  • pinch of crushed red pepper flakes
  • handful of fresh arugula

Preparation

  1. In the bowl of a food processor, add all of the ingredients for the pesto (except the oil.) Process until a paste is formed. With the motor running slowly add the oil. Season to taste with salt and pepper.
  2. Preheat the oven to 475F. Heat a little olive oil in a large skillet over medium heat. Add the sliced turnips and cook for about 1 minute per side (you may need to do this in batches). Remove from heat and set aside.
  3. Roll out your pizza dough. Spread the pesto and layer on the turnips, both cheeses, and sprinkle with crushed red pepper flakes. Bake in the oven until the crust is golden and crisp and the cheese is bubbling. About 13-15 minutes.
  4. Remove the pizza from the oven and toss a few handfuls of arugula onto the warm pie. Slice and serve.

Notes

*Use this recipe as a guide *Feel free to divide your pizza dough into 3 smaller pizza for individual crusts *Adjust measurements and ingredients as necessary *Taste test as you go

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