Please don’t call me a holiday grinch, but I just haven’t gotten into Thanksgiving yet. Don’t get me wrong, I certainly have embraced my love of all things pumpkin. (Muffins, bars, chili, and biscuits, for example) What I’m talking about is the turkey, stuffing, and mashed potatoes.
Perhaps I’m not in the Thanksgiving mood because I’ve never actually had to cook a Thanksgiving dinner. When I lived at home, my mom always cooked (and still does). When we visit the hubby’s family for Thanksgiving, I usually don’t end up making anything since normally we were traveling from Kentucky (we haven’t been for Thanksgiving since we moved yet). It’s a bit difficult to make a mess in someone else’s kitchen.
Perhaps one of these days I will get around to posting Thanksgiving related food. Then again maybe not. For now, there’s pizza. Lots of pizza.
And apparently leftovers for my daughter…
(I once picked out some crumbs from her little pouch on her bib and now she loves to look in the pouch and see what she can find! Sometimes she eats the crumbs and other times just sets them on the table.)
I don’t think I will ever get over my love of pizza. Now that I’ve discovered that I can make pizza in the bread machine, I’ve decided I can branch out to other kinds of pizzas besides the basic red sauce, meat, and cheese. There’s rarely a week that goes by that we don’t have pizza. I think that the hubby would be content having the exact same pizza every week, but since I can make homemade dough so easily, I like to change it up a bit.
My mom recently brought us a jumbo container of baby kale, spinach, and swiss chard. We’ve gotten many meals out of that container, one of them being this delicious pizza.
I loved the pizza. It was different, and somewhat healthy with the kale, spinach, and swiss chard. Normally, I am a big sauce fan, but I thought that with the juices from the kale mixture, it had just enough moisture for me to enjoy. I will say though, that if you are not a fan of leafy greens, this pizza probably won’t be your cup of tea. The hubby thought it was okay, but he thought it needed some sauce (come on now, everything doesn’t have to be drenched in red pizza sauce!). If he was being honest, the leafy greens probably turned him off a bit as well.
Either way, I thought it was delicious and even enjoyed it for leftovers, re-heating it in my little electric oven. This is a great (and a tasty!) way to use up any extra kale, etc. that you have lying around.
- 1 pound whole wheat pizza dough
- 1 Tablespoon olive oil
- 1 red onion, thinly sliced
- 1 clove garlic, minced
- 4 cups packed baby kale, spinach and swiss chard mix
- 1 teaspoon dried rosemary
- 1 Tablespoon red wine vinegar
- 1/2 cup crumbled feta cheese
- 1/2 cup (2 ounces) mozzarella cheese, shredded
- 1/2 cup (2 ounces) Parmesan cheese, shredded
- Salt and pepper to taste
- Preheat oven to 500°. Place baking stone in oven while preheating.
- In a skillet, heat 1 Tablespoon oil over medium-high heat. Add onion and cook several minutes until tender. Add garlic and cook 1 minute longer. Add greens and rosemary and cook for several minutes longer, stirring constantly, until greens are wilted. Remove from heat. Add in vinegar and salt to taste.
- Place dough on a sheet of parchment paper and roll out to a large circle (to fit your baking stone).
- Top pizza with onion and greens mixture. Sprinkle cheeses over top. Lightly sprinkle pepper over pizza, to taste.
- Remove stone from oven and slide pizza and parchment paper directly onto the stone. Bake for 8-10 minutes or until cooked through, and cheese and crust are slightly browned.