Winter Greens, Asiago, and Anchovy Pizza

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 Cooking Light

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Nutritional Information

Amount per serving
  • 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

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

  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.
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