Jackrabbit Pizza
Our tribute to the wild, veggie-loving Jackrabbits we encountered while living in the California desert, this is one of our favorites! Our vibrant, veggie-packed pizza features a medley of fresh greens on top of a pesto base, using our homemade pizza dough. It's a healthy way to enjoy one of America's favorite guilty pleasures, without sacrificing any of the deliciousness - and just in time for Spring.
Ingredients
For the dough
2 cups lukewarm water
1 pinch sugar
1 1/2 tablespoons active dry yeast
2 tablespoons olive oil
5 1/4 cups all purpose flour or bread flour
1 1/2 teaspoons salt
Ingredients
For the pizza
Oven baked ingredients
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6.5 oz basil pesto - Click here for our favorite store bought
1 cup baby spinach, roughly chopped
1 jar (12 ounce) marinated artichokes drained
and roughly chopped
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Toppings
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2 cups baby arugula
½ cup fresh basil leaves, roughly chopped
2 Tbsp fresh dill, roughly chopped
2 Tbsp extra virgin olive oil
2 tsp lemon zest
1 Tbsp lemon juice
Kosher salt and black pepper, to taste
Crushed red pepper flakes, to taste
2 Tbsp toasted pine nuts
8 ounces burrata cheese (about 2-3 balls, sliced)
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D i r e c t i o n s
Dough
1. In the bowl of your stand up mixer (or a large bowl if you knead by hand) add the warm water and sugar, sprinkle the yeast on top, let sit for 5-10 minutes, then stir to combine. Continue with Machine or Hand.
2. IF MIXING BY MACHINE
Add the olive oil, flour and salt, with the hook attachment start to combine on low speed #1, scrape the hook and then raise to medium speed #2 and knead for approximately 5-7 minutes or until you have a smooth elastic dough (scrape the hook halfway through
kneading).
OR
IF MIXING BY HAND
Add the olive oil, flour and salt, then with a fork mix until the dough starts to come together. On a lightly floured surface remove dough from the bowl and knead until dough is smooth and elastic approximately 10 minutes (if dough is really sticky add a little extra flour).
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3. Place in a lightly oiled bowl. Roll the dough to lightly coat it in oil, then cover with plastic wrap and a large clean kitchen towel. Leave in a warm, draft free area until doubled in bulk, approximately 2 hours.**
4. If not using the dough right away, cut into 1-4 balls, depending on whether you want thick or thin crust pizzas. Wrap each ball tightly with Sarah Wrap and place into a sealable plastic bag, making sure to remove all the air.
5. Dough can be refrigerated for up to two days or frozen for up to two months.
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pizza
1. Preheat over to 525 degree F.
2. Punch the pizza dough down a few times and divide into 1- 4 balls depending on desired crust thickness. Let dough rest for 20 minutes.
3. While dough is resting, add measured arugula, basil, and dill to a medium sized bowl.
4. In another small bowl, add lemon juice, olive oil, lemon zest, and red pepper flake. Mix to combine.
5. In a small saucepan, lightly toss pine nuts, until slightly browned.
6. Remove from heat and set aside.
7. Dust Pizza pan with an equal parts mixture of corn meal and flour. Place the rested dough on either pizza peel or pan, and shape into desired thickness.
8. Spread pesto evenly over the base of the pizza using a silicon spatula.
9. Sprinkle chopped spinach and artichoke hearts evenly on top of the pesto.
10. Bake for 10-15 minutes or until the crust is golden brown.
11. Remove pizza from heat.
12. Add slices of burrata on top of hot pizza and allow to melt for roughly five minutes.
13. While burrata is melting, pour your lemon juice, olive oil, and lemon zest mixture over the arugula, basil, and dill salad. Toss to thoroughly coat.
14. Cut pizza into slices before topping with the arugula salad. It's much harder to cut once the arugula is on.
15. Top with toasted pine nuts, salt, and a crack of pepper.