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!
Wonderful mix of flavors. It looks amazingly good.
Thanks briarrose, the flavors are really wonderful, definitely wishing I had some left over from last night right about now… 🙂