{"id":14649,"date":"2011-11-11T10:23:09","date_gmt":"2011-11-11T14:23:09","guid":{"rendered":"http:\/\/foodembrace.com\/?p=14649"},"modified":"2011-11-11T10:24:45","modified_gmt":"2011-11-11T14:24:45","slug":"go-green","status":"publish","type":"post","link":"https:\/\/foodembrace.com\/2011\/11\/go-green\/","title":{"rendered":"Go Green"},"content":{"rendered":"

\"\"<\/a> Lately I cannot get enough of greens. To be more specific, I don’t mean salads though I’ve been eating those as well. By greens, I mean kale, collards, and whatever else you decide to throw at me.<\/p>\n

Okay maybe not dandelion.<\/p>\n

Leafy greens and I have been best friends this fall and I see a long future for us this winter.<\/p>\n

Earlier in the week Scott and I went out to dinner for restaurant week, and the place we picked happened to serve collard greens. \u00a0Guess who got a huge side of it as part of her meal?<\/p>\n

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. \u00a0I’ve used spinach on pizza plenty of times and I’ve also used kale<\/a>, so why not collards?<\/p>\n

I also wanted a very crispy thin crust as well. \u00a0Not my norm at all! \u00a0Greens and thin crust it was!<\/p>\n

\"\"<\/a>Following my regular pizza dough recipe<\/a>, I used 2C of Unbleached AP flour and 1C of White Whole Wheat flour. \u00a0The crust turned out amazing this week and exactly what I was looking for! \u00a0Crispy and crunchy with plenty of chew.<\/p>\n

The sauce was some canned fire roasted crushed tomatoes that I added garlic powder, smoked paprika, and chili powder to. \u00a0Since I was using greens, I wanted to stick with a more feisty southern inspired taste as opposed to traditional Italian.<\/p>\n

I used my leftovers from dinner and I also thawed out some frozen chopped greens for extra kick. \u00a0Other toppings were:<\/p>\n