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.
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
How to Make It
Preheat oven to 400°.
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.
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.
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Take the plunge! I was scared of the anchovies at first too. In fact I doubled the rest of the recipe except for the anchovies. This resulted in 1/2 of the called for anchovies. Next time, I'll put the called for amount. Between the raisins and the greens there is very little fishiness. It's just delicious salty and sweet!
This is worth playing with. I've tried it twice with tweaks, because we have so many collards from our CSA down here in GA. I used a suggestion from another review to use bacon rather than anchovies, and I think I liked that better. The raisins are key- don't be tempted to leave them out.
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