We make this regularly in our house. We use 100% kale (spinach turns slimey), sub olives for anchovies, and often use mozzerella for the asiago. YUM.
Winter Greens, Asiago, and Anchovy Pizza
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.
More From Cooking Light
- Calories: 391
- Calories from fat: 30%
- Fat: 13.1g
- Saturated fat: 5.9g
- Monounsaturated fat: 3.3g
- Polyunsaturated fat: 3g
- Protein: 20g
- Carbohydrate: 49.6g
- Fiber: 3.9g
- Cholesterol: 26mg
- Iron: 4.3mg
- Sodium: 833mg
- Calcium: 528mg
- 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
- 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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