Mid Spring White Pizza

This awesome pizza was very easy to make (assuming you don’t mind making pizza dough) and was a perfect way to enjoy some of our new fresh herbs.  Here’s the recipe:

Chives, fresh garlic, garlic clove, spinach, portobello mushrooms, olive oil, parmesan, and mozzarella

  1. Cut a small handful of chives into 1/4 inch pieces (a pair of scissors works well for this) and place into a small saucepan with a little less than 1/4 cup of olive oil.  You should have about 1/3 cup of chives.  Then add 1 head of finely chopped cured garlic and cook on low heat for 10 minutes, stirring almost constantly to prevent burning.
  2. Roll out the pizza dough and spread the garlic-chive oil over the dough evenly.
  3. Spread a layer of fresh spinach, 1 finely sliced stalk of green garlic, and 4 portobello mushrooms, cut into 1 inch pieces.
  4. Top with mozzarella and grated parmesan.
  5. Cook at 425 for about 15 minutes.
  6. Meanwhile, heat tomato sauce in the same pan the garlic chive oil was in to flavor it.
  7. Serve the pizza with tomato dipping sauce on the side.
  8. Rejoice.

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