Vegetarian Pan Pizza With Lots of Greens

Name: Vegetarian Pan Pizza With Lots of Greens
Yield: 2 servings
Ingredients: 1⅓ cups (167 g) all-purpose flour; ⅔ cup (83 g) whole wheat, white whole wheat, or rye flour; 1 tsp. instant yeast or active dry yeast; 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt; 3 Tbsp. extra-virgin olive oil, divided; 4 whole peeled tomatoes from a can or 4 oz. (generous ½ cup) tomato purée; 2 tsp. double-concentrated tomato paste (optional but recommended); ½ tsp. Diamond Crystal or 1/4 tsp. Morton kosher salt; 1–2 anchovies (optional but recommended); 1 garlic clove, coarsely chopped; 3 tsp. extra-virgin olive oil, divided; Freshly ground black pepper; Pinch of sugar (optional); ¾ oz. Parmesan, finely grated (about ½ cup); 2 cups tender greens or herbs (such as arugula, basil, dill, and/or parsley); 1 tsp. fresh lemon juice or vinegar (any kind except distilled white)

By Sarah Jampel

July 28, 2020

Image may contain Plant Food Produce Vegetable and Arugula

Photo by Sarah Jampel

In this pizza, which is reminiscent of a Sicilian pie, the dough is enriched with whole-wheat or rye flour, then topped with a thin layer of anchovy-spiked tomato sauce (skip the fish, if you wish), and once it comes out of the oven, grated Parmesan and a mountain of greens. You have several pan options: For the thinnest crust with the crispiest bottom and edges, use a 13x9" rimmed baking sheet. If you don’t have one, you can also use a 10" or 12" cast-iron skillet: Your dough will be a bit thicker, more pillowy, and not as crisp. Or you can also easily double the recipe and use an 18x13" rimmed baking sheet. Just make sure to plan ahead: This dough needs to rise in the fridge for at least 12 hours.

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