Prep time: 30-40 min.
Total time: 1.5-2 hrs.
3 large tomatoes, sliced into thin slices
2 large roasted red peppers, or canned roasted peppers
8-10 ounces fresh mozzarella, torn into small pieces
4 links Italian chicken sausage, sliced into ¼ in rounds
1 bag lēf Spice greens
1 recipe pizza dough (below) or 1 pound purchased pizza dough
Pizza Dough Ingredients
1 cup warm water (110°F)
2 1/4-ounce packages active dry yeast
1 tsp. sugar
2 1/2 cups all purpose flour
1/2 cup whole-wheat flour
2 tbsp. yellow cornmeal
1 1/2 tsp. salt
2 tbsp. olive oil plus additional for brushing
For the pizza dough, place 1/4 cup warm water in medium bowl. Sprinkle yeast and sugar over the water, stir to blend. Let stand until very puffy, about 5 minutes.
Mix both flours, cornmeal, and salt in processor. Mix 3/4 cup warm water and 2 tbsp. oil into yeast. With machine running, gradually add yeast mixture to dry ingredients. Mix until dough just comes together, adding more water by the teaspoon if needed. Process 1 minute.
Transfer dough to lightly floured work surface and knead for 1 minute. Lightly brush large bowl with oil. Transfer dough to prepared bowl; turn to coat. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
Preheat a gas or charcoal grill to medium heat.
Transfer dough to lightly floured work surface and knead gently. Form dough into 4 balls. Place each on 1 sheet of parchment paper and press out to 8-inch round. Flatten flatbread dough with a rolling pin, gently roll into a larger round, brush liberally with olive oil, and throw on grill. Grill on both sides until golden brown.
Top each flatbread with equal parts tomatoes, roasted peppers, mozzarella and sliced sausage. Bake on a pan or stone in the grill for 10 minutes or until cheese is melted. Top with lēf Spice greens, and serve immediately.
This recipe was created exclusively for lēf Farms
by Chef Will Gillson
As chef and owner of the farm-to-table restaurant, Puritan & Company in Cambridge, Massachusetts, Chef Gilson has a deep devotion to local farming and fresh produce, and believes lēf is the perfect example of both those ideals.
Very few mouth-watering
salads start with a
seven day roadtrip.
Did you know that nearly 95% of the greens most people eat come all the way from California, Arizona and Mexico? That’s not exactly nearby, nor is it a recipe for freshness. Even many so-called “local” greens are really West Coast-grown — they just get new packaging slapped on at an East Coast repacking operation. After they’ve taken a long ride in the back of a shipping truck.
We think greens need to be grown where they’ll be eaten, so they hit your plate at the peak of freshness. That’s why all lēf greens are hydroponically grown right here in the heart of New England. They’ll get to you within 24 quick hours of being harvested. And they’ll change your perception of just how fresh, healthy and flavorful local greens can actually be.