If you like the idea of salad but always find yourself grabbing something else, anything else… then you and I are meant to be.
I love the idea of salad, and like running, when I do it, I feel better – full of energy and ready to take on the world, HOWEVER, I rarely do it. So I decided to merge super greens with pizza, maybe it’s a mom move to “hide the veggies” but it works, trust me.
This pizza is basically guilt free and necessary.
This comes with two recipes but don’t get overwhelmed, it’s quite simple.
The first recipe is for the crust (link here). This crust has been tested and tried by the pickiest eater in my household (the toddler) and she loved it. I will say that it’s best if made ahead of time where it has time to slowly rise in the refrigerator for 24 – 48 hours. Nevertheless, in a time crunch this crust takes a quick 1 hour to rise on the countertop.
Okay now for the Super Green Pizza! You have to trust me on this one, it’s so good. It’s crispy, green-y (in a good way), cheesy – the fontina cheese is incredibly creamy, garlicky, it’s just P-E-R-F-E-C-T.
The Super Green Pizza
- 3 slices Bacon uncured
- 1 TBSP Olive Oil
- 1 cup Brussel Sprouts thinly sliced or shaved
- 1 small Leek thinly sliced
- 2 stalks Green Onions thinly sliced from white to light green
- 2 cups Chopped Kale substitute with baby kale
- 1 cups Chopped Spinach substitute with baby spinach
- 1/2 cup Mozzarella Cheese shredded
- 1/2 cup Provolone Cheese shredded
- 1/2 cup Fontina Cheese shredded
- 1/4 cup Parmesan Cheese shredded
- 1 Pizza Crust see above for recipe or store bought
- 2 TBSP Garlic minced
- Olive Oil
- You will want dice your bacon, clean and cut your vegetables. Shred your cheeses, toss the cheese in a bowl with your fingers so that they are evenly distributed. Once this prep is done the rest of the process is simple and quick.
- Preheat the oven to 425F. If you’re using your pizza stone, make sure to heat up your pizza stone in the oven as it preheats.
- Over medium heat, cook your bacon and then discard the grease.
- In the same pan, over medium heat with 1 TBSP of olive oil sauté the Brussel sprouts, leeks, green onions and pinch of salt. They take the longest to cook so they need some time alone in the pan. Cook them until they are semi-soft 2-3 minutes.
- Add in the kale, spinach and another pinch of salt. Cook until wilted down. This will happen quickly so it’s best to keep an eye on it. You want the greens to stay as bright green as possible so take it off the heat as soon as they are wilted down.
- Roll out your dough, sprinkle your pizza stone or pan with corn meal to prevent sticking and place dough on your stone or pan (see dough recipe). Drizzle olive oil and minced garlic to cover the bottom of the dough.
- Add the cooked greens, cooked bacon, and cheeses.
- Bake at 425 degrees for 10 minutes.