Winter Greens, Asiago, and Anchovy Pizza |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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 |
Directions:
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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