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!

Lucky Green Shamrock Pizza

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 1 serving 1x

Print Recipe

Pin Recipe

---

Ingredients

Scale 1x2x3x

For the spinach crust:

• 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

For the topping:

• Lemon Avocado Sweet Pea Spread (from this recipe)
• KerryGold Dubliner cheese, shredded
• Fresh cilantro leaves, for garnish

---

Instructions

1. Preheat the oven to 425 F. Line a flat baking sheet with parchment paper or a silicon baking mat.
2. 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.
3. 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.

---

Notes

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/

© Copyright 2017, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

This recipe was shared at Hearth & Soul Bloghop.