Sunday, April 19, 2009

Pizza Pie!

What do you do when you have TOO many greens? Kale, Swiss Chard, Beet, and Spinach greens all made an appearance in our CSA box this week. Luckily, Nancy Harmon Jenkins rose to the occasion, with a recipe for double-crusted pizza from southern Italy, which calls for 3 1/2 pounds of greens.

Just sautee onions and garlic, and add the greens in until they are wilted through. Add some chopped black olives, anchovies, and pine nuts, and let cool until dough is ready to be rolled out. Jesse made a distressed moue when I mentioned that the recipe called for plumped golden raisins, so I omitted them.

Seriously good.


phd in yogurtry said...

Wow. That's some serious fiber! Any tomatoes and cheese in this pie?

Vetmommy said...

Looks beautiful!

peevish said...

Italians love to add raisins to greens, and I'll bet it would have been even better with them!

Lovely crust!

Magpie said...