Green Lantern Pizza is a Detroit-style square pizza named for its vivid green topping—usually a generous layer of spinach, broccoli, and green peppers over a thick, chewy crust, finished with a garlicky white sauce and a crown of melted cheese. This version recreates the popular pie from the 15 Mile and Utica area, giving you a crispy-edged, fluffy-centered square that works for weeknight dinners or game-day feeds. The key is a high-hydration dough baked in a well-oiled pan, which produces the signature crunchy, fried bottom and airy crumb.
Ingredients
- For the dough:
- 3 cups (390 g) bread flour
- 1 tsp (6 g) salt
- 1 tsp (4 g) instant yeast
- 1 ½ cups (355 ml) warm water (110°F / 43°C)
- 2 tbsp (30 ml) olive oil, plus more for the pan
- For the white sauce:
- 2 tbsp (28 g) butter
- 2 cloves garlic, minced
- 2 tbsp (16 g) all-purpose flour
- 1 cup (240 ml) whole milk
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup (25 g) grated Parmesan cheese
- For the toppings:
- 2 cups (60 g) fresh spinach, chopped
- 1 cup (90 g) broccoli florets, blanched and chopped
- 1 green bell pepper, thinly sliced
- 2 cups (225 g) shredded mozzarella cheese
- ¼ cup (25 g) grated Parmesan cheese for topping
Instructions
- Make the dough: In a large bowl, whisk together the flour, salt, and yeast. Add the warm water and olive oil, and stir until a shaggy dough forms. Cover and let rest for 10 minutes.
- Knead and rise: Turn the dough onto a lightly floured surface and knead for 5–7 minutes until smooth. Place in an oiled bowl, cover, and let rise in a warm spot for 1 ½ hours, or until doubled in size.
- Prepare the pan: While the dough rises, coat a 9×13-inch (23×33 cm) metal baking pan generously with olive oil. When the dough has risen, transfer it to the pan and gently press it into the corners, making sure it reaches the edges. Cover and let rest for 20 minutes.
- Make the white sauce: In a small saucepan over medium heat, melt the butter. Add the garlic and cook for 30 seconds until fragrant. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk, then add salt and pepper. Cook, stirring constantly, until thickened, about 3–4 minutes. Remove from heat and stir in the Parmesan.
- Preheat the oven to 450°F (232°C).
- Assemble the pizza: Spread the white sauce evenly over the dough. Sprinkle with half of the mozzarella. Scatter the spinach, broccoli, and green pepper over the cheese. Top with the remaining mozzarella and the extra Parmesan.
- Bake: Place the pan on the bottom rack and bake for 15–18 minutes, until the edges are deeply golden and the cheese is bubbly and browned in spots. The internal temperature of the cheese and toppings should reach 165°F (74°C) if you check with a food thermometer, but the visual cues are usually enough.
- Rest and serve: Let the pizza cool in the pan for 5 minutes, then run a knife around the edges and lift out. Cut into squares and serve hot.
Tips
- Use a metal pan: A dark, non-stick metal pan gives the best crispy crust. Glass or ceramic will not brown the bottom as well.
- Don’t skip the resting time: The second rest in the pan helps the dough relax and rise, making it lighter and easier to stretch to the edges.
- Blanch the broccoli: Raw broccoli can burn or stay too crunchy. Boil it for 1–2 minutes, then shock in ice water and drain well before adding.
- Substitute the sauce: If you prefer a red base, use 1 cup (240 ml) of your favorite marinara instead of the white sauce—just spread it on before adding the cheese.
Serving Suggestions
Serve the pizza hot, cut into 8 squares, with a side of ranch or blue cheese dressing for dipping. A crisp green salad with a lemony vinaigrette balances the richness, and cold beer or sparkling water pairs well. This pizza is substantial enough to be a main course for four, or you can cut it into smaller pieces for appetizers.
Variations
- Add protein: Top with grilled chicken slices or crispy bacon before baking.
- Spicy kick: Sprinkle red pepper flakes or drizzle hot honey over the finished pizza.
- Different greens: Swap spinach for kale (massaged with a little olive oil) or arugula added after baking.
- Vegan version: Use plant-based butter, milk, and cheese, and skip the Parmesan or use a vegan substitute.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. To reheat, place slices on a baking sheet and warm in a 375°F (190°C) oven for 8–10 minutes, or until the cheese is melted and the crust is crisp again. You can also microwave for 1 minute, but the crust will be softer. For best results, avoid reheating in the microwave if you want to keep the crunch.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, after kneading, place the dough in a covered bowl in the refrigerator for up to 24 hours. Let it come to room temperature for 30 minutes before pressing into the pan.
Why is my crust soggy? Soggy crust usually comes from too much sauce or wet toppings. Be sure to drain the blanched broccoli well and pat the spinach dry. Also, preheating the pan in the oven for a few minutes can help—just be careful when adding the dough.
Can I use frozen spinach? Yes, thaw it completely and squeeze out all excess moisture before using. Reduce the amount to 1 cup (150 g) after squeezing.
What if I don’t have bread flour? All-purpose flour works, but the crust will be slightly less chewy. You can also add 1 tablespoon of vital wheat gluten to mimic bread flour.
How do I know when the pizza is done? The edges should be dark golden brown and the cheese bubbling. If you have a thermometer, the center of the pizza should read at least 165°F (74°C).
Can I freeze the baked pizza? Yes, wrap cooled slices tightly in plastic wrap and then foil, and freeze for up to 2 months. Reheat from frozen in a 400°F (204°C) oven for 12–15 minutes.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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