Winter Greens, Asiago, and Anchovy Pizza

  • ChristenHamm Posted: 07/09/10
    Worthy of a Special Occasion

    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.

  • ShayHable Posted: 09/27/09
    Worthy of a Special Occasion

    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.

  • oldruth Posted: 06/17/10
    Worthy of a Special Occasion

    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.

  • afieldmsd Posted: 02/25/14
    Worthy of a Special Occasion

    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!

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