Greens, Chilli & Lemon Oil Pizza
This veggie pizza uses sourdough but works with any Neapolitan dough—just swap in seasonal greens for a delicious, year-round favourite.
- Recommended Oven
- Arc XL, Arc, Dome, Roccbox, Tread
- Prep Time
- 10 minutes + dough prep time
- Cook Time
- 2 minutes
Ingredients
- Serves
- 2
Equipment Needed
-
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Instructions
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Step 1
To make the lemon oil, place all the ingredients in a pan and heat on low (barely simmering) for around 25 minutes. Leave to cool before discarding the garlic. Can be made up to four weeks in advance if kept chilled.
Step 2
Blanch the chopped greens in salted boiling water for 1-2 minutes before plunging into ice cold water to stop them cooking. Drain, and set aside.
Step 3
Melt the butter over a medium high heat in a pan and cook the diced shallot until softened, add the cabbage and season with salt and pepper. Leave to one side.
Step 4
Working with one dough ball at a time, open into a pizza skin and top with half the mozzarella and half the cabbage mix. Transfer to a floured placement peel and launch into the oven. Bake for 90 seconds, rotating as required.
Step 5
Top the baked pizza with a sprinkle of diced chilli and a generous drizzle of the lemon oil and serve.
