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Winter Greens, Asiago, and Anchovy Pizza

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 4 servings (serving size: 2 wedges)
Anchovies and raisins, a popular eastern Mediterranean pairing, bring a salty sweetness to this calcium-rich pizza. Use any combination of cool-weather greens you like--collard greens, kale, or mustard greens.

Ingredients

  • Cooking spray
  • 1 cup sliced red onion (about 1 medium)
  • 3 tablespoons raisins
  • 3 garlic cloves, minced
  • 2 canned anchovy fillets, minced
  • 3 cups loosely packed baby spinach (about 3 ounces)
  • 3 cups chopped turnip greens (about 5 ounces)
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 1 (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli)
  • 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup (2 ounces) grated Asiago cheese

Nutrition Information

  • calories 391
  • caloriesfromfat 30 %
  • fat 13.1 g
  • satfat 5.9 g
  • monofat 3.3 g
  • polyfat 3 g
  • protein 20 g
  • carbohydrate 49.6 g
  • fiber 3.9 g
  • cholesterol 26 mg
  • iron 4.3 mg
  • sodium 833 mg
  • calcium 528 mg

How to Make It

  1. Preheat oven to 400°.

  2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add red onion, and cook for 10 minutes or until tender, stirring occasionally. Add 3 tablespoons raisins, garlic, and anchovies; cook for 2 minutes, stirring frequently. Add spinach and greens; cover and cook for 4 minutes or until spinach and greens wilt. Uncover and cook for 3 minutes or until liquid evaporates. Stir in 1/4 teaspoon salt and pepper. Cool slightly.

  3. Place crust on a baking sheet. Sprinkle crust evenly with mozzarella; top evenly with spinach mixture. Sprinkle Asiago evenly over spinach mixture. Bake at 400° for 12 minutes or until cheese melts and begins to brown. Cut pizza into 8 wedges.