Winter Greens, Asiago, and Anchovy Pizza

Winter Greens, Asiago, and Anchovy Pizza Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
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.

Yield:

4 servings (serving size: 2 wedges)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Jeanne Kelley,

March 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note