I am based out of Las Vegas. One of the things I miss most about my hometown in upstate New York in the summer is the smell of freshly cut grass. I’m sure most of you live in a neighborhood where there is at least one house that has a meticulously manicured lawn. You know, the kind with the cross-hatched grass design, almost like a major league baseball stadium. It was my house growing up. My father loved the lawn. He loved everything about it: watering, mowing, etc. I was probably the only kid in my neighborhood who wasn’t allowed to mow their own lawn! Anyway, it made me think of this pizza, and how they randomly placed leaves of spinach reminded me of a beautiful, freshly mowed lawn. This tastes so much better though. So this month’s pizza will be named “Get Off My Lawn” for all of you out there, really
appreciate that life on the lawn just like my dad did.
Herb Dressing:
Get Off My Lawn Pizza — Herb Vinaigrette
Author: Pizza today
Type of recipe: Changing room
- ¼ cup red wine vinegar
- 1 tablespoon dijon mustard
- 1 clove of garlic, minced
- ½ teaspoon kosher salt
- ½ tsp black pepper
- juice of half a lemon
- 1 teaspoon honey
- 1 teaspoon chopped chives
- ¼ cup fresh basil
- ½ cup olive oil
- Pulse all ingredients in food processor until smooth.
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Get off my lawn pizza:
Get off my lawn pizza
Author: Pizza today
Type of recipe: Pizza
- Roasted tomatoes (makes 4-6 pizzas)
- 8 Roma or Campari tomatoes (I prefer Campari)
- 6 cloves of garlic
- 3-4 fresh thyme sprigs
- Olive oil
- Kosher salt (sprinkle)
- black pepper (sprinkle)
- Fresh spinach (bundle)
- 1 8-9-ounce pizza dough
- 2 ounces fresh & 2 ounces whole milk mozzarella
- 1 ounce ricotta
- Grated parmesan
- Preheat the oven to 400 F.
- Cut the tomatoes in half and place cut side up on a lined baking sheet.
- Drizzle with olive oil, salt and
- pepper. Place thyme sprigs on top of tomatoes and bake for 20-30 minutes (depending on the juiciness and freshness of your tomatoes…the juicier, the longer they take to roast).
- On a floured table, stretch your pizza dough to the desired size.
- Top with both styles of mozzarella, ricotta and a sprinkle of grated parmesan.
- Cook pizza in a 600 F oven, turning as needed, for 5-7 minutes.
- Take the pizza out of the oven and place it on a wire rack. While the pizza is out, add a handful of fresh spinach to a mixing bowl and add 1-2 tablespoons of vinaigrette.
- Toss by hand, incorporate and coat all parts of the spinach leaves with the vinaigrette.
- Toss lightly (you want to keep the integrity of the leaves).
- Carefully place the spinach around the pizza and place the roasted tomato where there is a spot where you can see the white cheese.
- Cut and enjoy!
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