Monday we get our Door to Door Organics delivery. While unpacking the fresh box with great anticipation, I find myself also needing to use up the last veggies from the week before. Particularly challenging, given my long Mondays and fuzzy brain.
Once upon a time I'd made a habit of making "garbage pizza" out of whatever leftovers were floating around the fridge. Last night I revived my lost tradition. This latest incarnation, emerging from a particularly challenging set of ingredients, proved delicious! Really, can there be any better start to the week than the particular set of smells accompanying a fresh pizza: baking dough, crisping cheese, sauteeing greens...
Prepared pizza dough (1 lb)
1 T oregano
Pepper to taste
1 cup broccoli florets, chopped small
1 cup chopped red chard or other greens
3 T pesto
1/3 cup pizza sauce
1 3/4 cup shredded cheese (I use an asiago/mozzarella/fontina mix)
Spray cookie sheet with olive oil. Spread prepared pizza dough and sprinkle with oregano and freshly ground pepper. Allow to rest for 15 minutes while preheating the oven to 425.
While dough is resting, steam or saute 1 cup broccoli for 15 minutes. Add 1 cup of chopped greens (I used red chard) and saute another few minutes, until wilted.
Pierce crust evenly with fork and prebake for 10-15 minutes - until baked, but not brown.
Mix 3 T pesto with 1/4 cup pizza sauce.
Sprinkle pizza crust with a few Tbs of a mixture of shredded cheese. Then spread the pesto/sauce mixture thinly over the top. Spread chard and broccoli mixture over the top of that, then sprinkle with 1 1/2 cups of shredded cheese mixture. Bake until bubbly and cheese just begins to brown, about 15 minutes.