Pizza night! We had a lot of greens building up so I wilted a bunch of them and put them on top of pizza – that’s the healthy part. The base of the pizza is mushrooms in cream sauce, not so healthy, but I think the greens make it OK.
Ingredients for the mushroom sauce
- 2 shallots, sliced
- 1 container of mushrooms, thinly sliced
- some heavy cream
- butter
Melt some butter in a large saucepan and saute shallots until softened. Add the mushrooms and some more butter and gently saute until the mushrooms give up their liquor and the water evaporates – but don’t get the mushrooms too brown. Add some cream and heat until it bubbles, turn on the heat and set aside.
Ingredients for the greens
- 1 bunch dandelion greens, cleaned and chopped
- 1 bunch beet greens, cleaned and chopped
- 2 bunches mustard greens, cleaned and chopped
- 1 stalk green garlic, sliced
- 2 garlic cloves, chopped
Saute the garlic in some olive oil in a large pot until softened. Add the greens in bunches, adding more as they wilt. Add some S&P and red pepper flakes to taste.
To assemble the pizza
Stretch out the dough on a pan and spoon the creamy mushrooms over the dough. Top with a light scattering of cheese, then top with the greens. Top with a little more cheese and cook as directed. Yum!
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