Primavera Pizza

Here at TNP, though we always love a good splurge, we also love the movement towards eating clean. Part of that comes with a knowledge of what is in your food and where it came from (i.e not labels that have 60 foreign ingredients on them).

Edible Schoolyard NYC is teaching just that to tons of kids-  A.K.A. mini-potato heads – starting with pre-kindergarten. Their goal is to change food values in the U.S. through seed-to-table education.  Everlane, who shares similar values in knowing where your materials come from, has teamed up with Edible School Yard to launch their “Know Your Food” campaign. For the campaign, they have partnered with five incredible chefs to design five totes with the goal to raise $50,000 for ESYNYC. Each tote comes with a custom recipe from the chef that designed it.

One of those recipes is pizza…and you know we don’t turn down pizza. Here is a sneak peak of the Primavera Pizza recipe that comes with Nick Anderer of Marta‘s “Know Your Dough” tote.

Primavera Pizza 

from Nick Anderer, Marta

Makes 1 Serving


2 large handfuls mixed field greens (Purple Mizuna, Ruby Streaks, and Arugula)

1 lemon for juice

3 Tbsp. Grana Padano cheese, grated

1⁄2 cup shredded Fontina

3 oz. Béchamel sauce

1 (6 oz.) homemade or store bought pizza dough


Preheat your oven to 550° F with a pizza steel in the center. Roll out pizza dough to a 12” round on a floured surface. Dress the dough with Béchamel sauce and spread the Fontina across the top.

Transfer the pizza to the oven for 4-5 minutes or until golden brown around the edges. Remove from oven and immediately dress with greens. Sprinkle on Grana Padano cheese, then juice the lemon on top. Slice and serve.