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
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Instructions
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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.
