Winter Greens, Asiago, and Anchovy Pizza

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.

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.

I read all the reviews and decided to make it as close to the original as possible. I made my own pizza dough and used collard greens and Swiss chard from the garden. We thought this was one of the tastiest pizzas I ever made. I loved the salty, fishy taste of the anchovies contrasting with the sweet raisins. I used Romano cheese because I didn't have Asiago, but I think either would work. Served with a plate of orange & red crudités for color balance. Definitely a keeper. If you buy the crust, you can make this very quickly.