Green Garlic Marinara Pizza

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.