Green Lantern Recipe
Red Sauce, Mozzarella, Minced Garlic, Mushrooms, Goat Cheese, Artichokes, Pesto
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Ingredients
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Dough & Base
Sauces & Spreads
Cheeses
Vegetables & Toppings
Finishing & Seasoning
Method
Dough & Oven Prep
Place a pizza stone or baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a pizza peel, lightly dust it with cornmeal or flour.
If dough is refrigerated, let it sit at room temperature for 20–30 minutes to relax gluten, then stretch or roll into a 12-inch round on a lightly floured surface. Brush the outer 1/2-inch rim with 1 tablespoon olive oil to promote browning.
Sauces & Base Assembly
Spread 3 tablespoons red pizza sauce evenly over the center of the stretched dough, leaving the oiled 1/2-inch rim bare.
Drop dollops of pesto (about 2 tablespoons total) in 4–6 small spoonfuls over the sauced area. Using the back of the spoon, gently swirl the pesto into the sauce slightly so you get pockets of green without fully mixing the sauces.
Cheese & Topping Placement
Evenly sprinkle 1 1/2 cups shredded mozzarella over the sauced dough, leaving some spaces so other toppings remain visible.
Scatter the thinly sliced mushrooms (3 oz) evenly across the pizza surface.
Distribute the quartered artichoke hearts (4 oz) evenly across the pizza, pressing them gently into the cheese so they adhere while baking.
Crumble 3 oz goat cheese into small pieces and dot them evenly atop the pizza so you get creamy pockets of goat cheese after baking.
Sprinkle the minced garlic (1 tsp) across the pizza, concentrating a little toward the center but avoiding heavy clumps which can burn.
Season the assembled pizza with 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1/4 teaspoon crushed red pepper for a touch of heat. If using, grate 2 tablespoons Parmesan over the top.
Baking
Transfer the pizza to the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway through, until the crust is golden and blistered and the cheese is melted and lightly browned.
If cheese browns too quickly, reduce oven temperature to 450°F (230°C) and continue baking until crust is done.
Finishing & Serving
Remove the pizza from the oven and let rest on a cutting board 2–3 minutes. Spoon any remaining 1/2 teaspoon of pesto over the surface in a few small places if desired for extra brightness.
Scatter fresh basil leaves over the hot pizza, slice into 8 wedges, and serve immediately.