Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield:
4 servings (serving size: 2 wedges)

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.

How to Make It

Step 1

Preheat oven to 400°.

Step 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.

Step 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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Ratings & Reviews

StephanieLark's Review

ChristenHamm
February 06, 2015
N/A

afieldmsd's Review

StephanieLark
February 25, 2014
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!

ChristenHamm's Review

oldruth
July 09, 2010
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.

oldruth's Review

ShayHable
June 17, 2010
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.

ShayHable's Review

afieldmsd
September 27, 2009
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.