Recipe: Fresh Greens Pizza with Portobello
From "Proctor Farmers’ Market Cooking Demo: Recipes from Animal Mineral Miracle", May 16, 2009
One ball pre-made dough (Upper Crust Pizza)
1 tbs olive oil
1 tsp salt
Flour and cornmeal to dust on the dough.
1 head of kale
1 head of mustard greens
2 medium sized Portobello mushrooms
1 cup finely grated Pecorino Romano
2 cloves garlic
1 tbs sea salt
1 tbs ground pepper
1 tbs olive oil
Preheat the oven to 450 degrees and dust a pizza pan with cornmeal so the bottom is lightly covered. Flour a board or counter and lay out the pizza. Roll the pizza out until very thin (1/2 centimeter, it will expand in the oven) coat the top of the dough with olive oil and sprinkle on the salt. Prick the top with a fork to allow air to escape and par-bake in the over for 7-10 minutes. When the crust bubbles take it out of the oven.
In a heavy skillet heat olive oil and cook onions until yellow (3 minutes) while the onions sauté thinly slice the Portobello mushrooms and dice the greens. The greens should be in small piece about the size of a leaf of baby spinach. Once the onions have yellowed place the mushrooms on top of the onions in the pan and the greens on top of the mushrooms. The greens will act as insulators for the mushrooms, which will release their fluids into the onions flavoring the onions and steaming the greens. After 2-3 minutes begin to fold the contents of the skillet bringing the onions to the top of the pan and cook for 3 more minutes. Remove crust from the oven and place greens on top of it. sprinkle crushed garlic on top of the greens and add salt and pepper. Cover the top with Pecorino Romano and bake for 10-15 minutes at 450 degrees.