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!

 

Ahi Tuna Tartare on Baked Wonton Crisps with Tofu Soup and Salad with Ginger Dressing

I made this as a meal, although the tuna tartare would be a great appetizer for a party!

Prep: 15-20min

Cook Time: (Soup) 20 min

Serves: 3

Ingredients:

• 2 Sashimi grade tuna steaks (.3-.4 lbs each) (small cubes)
• 1 Avocado (small cubes)
• 2-3 TBS cilantro, chopped finely
• 2 TBS green onion, just greens, slice finely
• 2 TBS sesame seeds (I do one TBS toasted and one I leave regular for a nice contrast).
• 1 tsp Sesame oil
• 2 TBS soy sauce
• 1 tsp Grated ginger
• 1 tsp orange zest
• 1 clove of garlic, minced
• 1 pinch of sea salt
• 2 limes, juiced
• Cilantro for garnish

Wonton Crisps

• Wonton wrappers (9-10)
• Olive oil spray
• Sesame seeds for wontons

Tofu Soup

• 1 container of organic chicken stock, 32 oz
• 1/2 cup shiitake mushrooms (I use regular because I was out).
• 1/2 a block of soft tofu, silken, cubed
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ginger powder
• 1/8 cup scallions
• salt and pepper to taste

Instructions:

Tuna Tartare:

Mix tuna, green onions, sesame seeds, soy sauce, sesame oil, ginger, garlic, orange zest, cilantro and salt together in a medium bowl. Mix well.  Set back in the fridge.

When ready to serve add lime juice and avocado and mix gently.

Tofu Soup:

Mix all ingredients and cook for 20 min.

Wonton Crisps:

Preheat Oven to 350 degrees, lay 10 wontons on a foil or parchment paper tray (spray foil first), spray tops of wonton and sprinkle with sesame seeds – cook until golden brown and crispy (about 7 min for me with gas).  Watch em’ carefully!

Plating:  Place Tuna Tartare on top of wonton crisps, top tartare with a spring of cilantro and serve with tofu soup and your choice of a salad with ginger or sesame dressing.  This is an easy and healthy dish that so refreshing!

Pair with a Japanese beer or Sake.

 

Tartare