We’ve used our sourdough pizza dough for this awesome veggie pizza but it’ll work on any Neapolitan dough. You can use whatever greens are in season making it a great one for any time of year.
To make the lemon oil, place all the ingredients in a pan and heat on low (barely simmering) for around 25 minutes. Leave to cool before discarding the garlic. Can be made up to four weeks in advance if kept chilled.
Blanch the chopped greens in salted boiling water for 1-2 minutes before plunging into ice cold water to stop them cooking. Drain, and set aside.
Melt the butter over a medium high heat in a pan and cook the diced shallot until softened, add the cabbage and season with salt and pepper. Leave to one side.
Working with one dough ball at a time, open into a pizza skin and top with half the mozzarella and half the cabbage mix. Transfer to a floured placement peel and launch into the oven. Bake for 90 seconds, rotating as required.
Top the baked pizza with a sprinkle of diced chilli and a generous drizzle of the lemon oil and serve.
For the lemon oil;
1 Lemon, thinly sliced, seeds removed
4 Garlic Cloves, lightly crushed
1 Cup Olive Oil
Pinch Chilli Flakes
Pinch Caster Sugar
For the greens;
2 Cups Raw, sliced, leafy greens (cabbage, kale, collared greens etc)
1 Shallot diced
1 Clove Garlic, crushed
15g Unsalted Butter
For each pizza;
2 Sourdough Dough Ball
4 oz Mozzarella
1 Red Chilli, diced