Green Garlic Marinara Pizza
Matty Matheson, a two-time New York Times best-selling author (Matty Matheson: A Cookbook and Home Style Cookery), internationally renowned chef, restaurateur, producer, and television personality has been breaking barriers since his cooking debut.
Ingredients
Ingredients for pesto:
4-5 anchovies
Handful of curly parsley
Handful of basil
Olive oil
The tops of 4 green garlics
The peel of one lemon
Lemon juice to finish
Fresh cracked black pepper
Salt
Ingredients for pizza:
1x dough ball (300-350g)
Tin of good quality tomatoes, hand crushed
1 Green garlic
Olive oil
Lemon
Pepper
Parmigiano Reggiano
Equipment Needed
-
An Error Occurred
There was an error while updating your cart. Please try again.
-
An Error Occurred
There was an error while updating your cart. Please try again.
-
An Error Occurred
There was an error while updating your cart. Please try again.
-
An Error Occurred
There was an error while updating your cart. Please try again.
-
An Error Occurred
There was an error while updating your cart. Please try again.
-
An Error Occurred
There was an error while updating your cart. Please try again.
Instructions
Prevent your screen from going dark as you follow along.
Gozney Brand Partner and Canadian legend, Matty Matheson (@mattymatheson) is back, and we paid a visit to @bluegoosefarm to fire up some recipes. First up is his Green Garlic Marinara Pizza. Packed with flavour, made with fresh greens from the farm. Give this a go, it’ll make you feel real good.
Method (pesto):
Step 1:
Step 1: In a pestle and mortar, add the green garlic, couple of basil leaves, parsley, 5 x anchovies, lemon zest, olive oil, and salt and pepper to taste. Grind to a chunky consistency.
Method: (Pizza):
Step 2:
Take a dough ball at room temperature (recipe here) and stretch out into an oiled tray pan. Add some olive oil and salt and press your fingers into the dough.
Step 3:
Add your crushed tomato as the base.
Step 4:
Finely slice 1 green garlic, white parts only and place on top of the tomato base.
Step 5:
Place in your Gozney Dome at around 470°F/243°C. Turn off the heat and close the door. Cook for 5 minutes, then rotate the tray 180 degrees, and cook for another 4 minutes. If cooking with Roccbox, turn the flame to low and keep rotating until evenly cooked.
Step 6:
Once baked, remove from the oven and turn the flame on to add some extra colour and char to taste.
Step 7:
To finish, add a generous layer of the green garlic pesto all over the pizza, season with olive oil, lemon juice and pepper. Top with oregano and grated fresh Parmigiano Reggiano.
