Homemade Pizza with Collard Greens, Prosciutto, Sun-Dried Tomatoes, and Crispy Garlic

All I can say about this pizza is one word… UNBELIEVABLE!!!  Quote from my husband Evan: “This is the kind of pizza you order over and over again at a restaurant because it’s so good.”

Prep: This depends on if you make your own dough, you can buy pre-made at most stores now or Central Market.  Minus dough making it will take about 10 min to prep.

Cook Time: 4 min for collard greens, 10 min for crispy garlic, and 12-15 min for pizza.

Ingredients:

• Dough can be homemade or store bought- a good dough is important!
• 1 large handful of collard greens, chopped up small (1″x 1″)
• 1 Lemon, juiced
• 1/4 C Chicken stock
• 1 pinch of salt
• 6 slices of Prosciutto (find one cured with sea salt, not nitrates if possible).
• 14 oz of a mozzarella, provolone, and swiss blend, shredded, (you can use more or less depending on how much cheese you like).
• 1/4 cup Parmigiano-Reggiano (don’t skimp, use some good stuff).
• 5 sun-dried tomatoes (the dry kind, not in oil) sliced.
• 3 cloves of garlic, roughly chopped
• 1 tsp Olive Oil
• 3-5 oz of Muir Organic Tomato Sauce (add 1/2 TBS of herbs de provence, 1/2 tsp garlic powder, and pinch of salt and stir).

Instructions:

• Preheat Oven to 350 to start (later you will bump up to 400).
• Add chicken stock, lemon juice, and pinch of salt to a medium skillet on med high, add chopped collard greens and cook for 3-4 min.  Transfer to a bowl.
• Cut up garlic and transfer to a small baking dish with 1 tsp of olive oil, bake for about 10 min.  They should be turning golden but not burning.
• Make sauce up with herbs from above in a small bowl.
• Start assembling pizza: Dough, sauce, cheese blend, collard greens, prosciutto, tomatoes, garlic, then parmigiano-Reggiano.
• Bake for 12-15 min @ 400 degrees

Enjoy!  You will love the slight taste of lemon in the collard greens and the crispy garlic that penetrates this pie!

 

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