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Dewey’s Green Lantern Pizza

March 3, 2011

There are very few things in life that my sister and I share a deeper appreciation for than a good slice of pizza.  For my birthday this past year she couldn’t have gotten me a more perfect gift than my very own pizza stone…and I sure have been taking advantage of my new kitchen toy, which has really made a significant difference in the crispiness of my pizza crust.  I’m still working on perfecting the NYC style thin crust pizza, but I absolutely adore this homemade version of my favorite pizza in St. Louis–the Green Lantern from Dewey’s Pizzeria.  The picture above is of a chicken version we made that I actually managed to snap pictures of before it got polished off, but my favorite is topped with thin slices of prosciutto instead of the chicken.  My adaptation of the green lantern had a tomato and pesto base and a slightly less garlicy taste that I sometimes find overpowering in the real version, but feel free to add the extra garlic if that’s what you like.  This is one of my favorite flavor combinations and when paired with a thin crusty dough makes one killer pizza!

Pizza Dough

recipe and tutorial from Simply Recipes

Things to keep in mind for Pizza Making:

-Pizza Dough needs 1-1.5hrs rising time in a warm spot, but risen dough can be frozen and thawed out the night before you’re planning on making it

-The pizza stone needs to be preheated in the 450 degree oven for 30minutes-1hr

-Don’t overdo the toppings or your pizza will be soggy

-When shaping your dough, it’s probably best just to do it on parchment paper and transfer that to your pizza stone.  If you do use cornmeal, make sure it is not coarse ground, but I was not a fan of using flour.

Dewey’s Green Lantern Pizza–makes 1 pizza

  • 1/4 cup tomato sauce
  • 1/4 cup pesto (again from Simply Recipes)
  • 1/3 cup shredded mozzarella
  • 1/4 cup goat cheese
  • 3 Tb olive oil
  • 1 package mushrooms
  • 1/4 cup artichoke hearts
  • 4 sliced thinly sliced Prosciutto

Preheat oven to 450 degrees with pizza stone inside for 30min-1hr

1) Sautee your mushrooms in 1 Tb olive oil and set aside

2) Shape your dough and place on parchment paper. Brush entire crust with olive oil

3) Spoon on the tomato sauce and pesto

4) Sprinkle with goat cheese and mozzarella and top with sauteed mushrooms, artichokes, and prosciutto

5) Slide pizza on parchment paper onto pizza stone and bake 10-15minutes until crust is browned and cheese is melted

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