Okay maybe not dandelion.
Leafy greens and I have been best friends this fall and I see a long future for us this winter.
Earlier in the week Scott and I went out to dinner for restaurant week, and the place we picked happened to serve collard greens. Guess who got a huge side of it as part of her meal?
I brought home the leftovers and when I was thinking about pizza for this week, I knew that I wanted to utilize the greens on my pizza. I’ve used spinach on pizza plenty of times and I’ve also used kale, so why not collards?
I also wanted a very crispy thin crust as well. Not my norm at all! Greens and thin crust it was!
Following my regular pizza dough recipe, I used 2C of Unbleached AP flour and 1C of White Whole Wheat flour. The crust turned out amazing this week and exactly what I was looking for! Crispy and crunchy with plenty of chew.
The sauce was some canned fire roasted crushed tomatoes that I added garlic powder, smoked paprika, and chili powder to. Since I was using greens, I wanted to stick with a more feisty southern inspired taste as opposed to traditional Italian.
I used my leftovers from dinner and I also thawed out some frozen chopped greens for extra kick. Other toppings were:
- Red Onion
- Banana Peppers
- Mushrooms (Scott’s side)
Cheese was shredded mozerella and shredded grass-fed pepperjack. Cholula on top!