Lucky Green Shamrock Pizza
with a spinach almond crust, lemon avocado sweet pea spread, Irish KerryGold Dubliner cheese and fresh cilantro.
Who says grownups can’t play with their food? This is a crazy idea that popped into my head after I made that lovely avocado green pea crostini, because a green pizza, with a green spread on top of a green crust just ought to be shamrock-shaped, don’t you think? It turned out so cute and delicious, and although it’s not a traditional Irish dish, it’s got Irish cheese on it, so yay, I’ll count that as Irish as well!
St. Patrick’s Day is one of my favorite holidays … it’s been a tradition in my family to make corned beef and cabbage for St. Patty’s Day every year. I’ll totally do that too, yes, but first I made myself a St. Patty’s Day pizza. Now that I’m blogging about it, I kinda want to go make it all over again … but I’m all out of that lovely green spread. Maybe a green pesto pizza next time? I suppose I’ll save that thought for next year … St. Patty’s Day is just around the corner.
Happy St. Patty’s Day, my dear foodie friends! May you always have a clean shirt, a clear conscience, and enough coins in your pocket to buy a pint!
- 2 cups spinach leaves
- 1 egg or 2 egg whites
- 2 Tablespoons shredded part-skim mozzarella cheese
- 2 Tablespoons almond flour
- 1 Tablespoon grated Parmesan cheese
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/8 teaspoon onion powder
- 1/8 teaspoon garlic powder
- Lemon Avocado Sweet Pea Spread (from this recipe)
- KerryGold Dubliner cheese, shredded
- Fresh cilantro leaves, for garnish
- Preheat the oven to 425 F. Line a flat baking sheet with parchment paper or a silicon baking mat.
- Put all the crust ingredients in a food process and process until smooth. Plop three or four rounds of this mixture onto the parchment about where the leaves of the shamrock would be and use a spatula to shape it, then add a bit more to make a stem for the shamrock, keeping it all about 1/4 inch thick. Bake the crust at 425 F for about 20 minutes.
- Pull the crust out of the oven, top with the sweet pea spread, then with cheese. Return to the oven and bake for about 8 - 10 minutes longer or until the cheese is nicely melted and a little browned on top. Garnish with fresh cilantro and serve.
If your spinach mixture doesn't maintain a nice shamrock shape in the oven (mine didn't), use a knife to cut out any stray spots and make it look like a shamrock again.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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This recipe was shared at Hearth & Soul Bloghop.