It’s been awhile since I mentioned a pizza recipe. I don’t want you to think I have a one-track pizza mind. The truth is, among all the random recipes I try, pizza is on the menu almost every week. Yes, part of the reason is that, as previously mentioned, my husband often does half the work for me by pre- making dough. Then topping the pizza is so darn easy and good! Like soup, it is a wonderful vehicle for using up what is in the fridge.
This recipe is unusual for its unusual toppings: earthy greens, raisins, and anchovy fillets. It’s not the gooey tomato-saucy crunchy Neapolitan pizza you (or I) fantasize about. Don’t turn up your nose, though, because it provides a rather healthy concentration of vitamins and nutrients in one tasty package!
Winter Greens, Asiago, and Anchovy Pizza
Barely modified from Cooking Light via myrecipes.com
Cooking spray
1 Cup red onion, sliced
3 Tablespoons raisins
3 garlic cloves, minced
2 canned anchovy fillets, minced
3 Cups loosely packed tender greens, such as spinach, chopped if large (about 3 ounces)
3 Cups chopped turnip, beet or other winter greens (about 5 ounces)
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1 thin pizza crust, either your own, with some pre-baking, or a Boboli Italian-flavored crust
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
1/2 cup (2 ounces) grated Asiago cheese
I had anchovies on hand because I have I have a giant parsley plant out front, and my related recipe searches keep leading me to pasta Puttanesca. I have yet to make said pasta, but the rest of the can of anchovies awaits!
For my greens, I used mostly the CSA swiss chard and a combination of spinach and arugula.
Preheat oven to 400°. This was when I was still oven-less (it’s fixed now, hooray! What a new motherboard can do…). I heated up the grill instead.
Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add red onion, and cook for 10 minutes or until tender, stirring occasionally. Add 3 tablespoons raisins, garlic, and anchovies; cook for 2 minutes, stirring frequently, as the anchovy melts into the mixture.
Add greens; cover and cook for 4 minutes or until they wilt. Uncover and cook for 3 minutes or until liquid evaporates.
Stir in 1/4 teaspoon salt and pepper. Cool slightly.
Place crust on a baking sheet. Sprinkle crust evenly with mozzarella; top evenly with greens mixture. Sprinkle Asiago evenly.
Gotta love it when it calls for cheese under toppings under cheese!
Bake at 400° for 12-15 minutes or until cheese melts and begins to brown. Cut pizza into wedges and serve.
makehastenotwaste.com 
Oh my beating heart! That pizza recipe is made for me! I’ve never seen that combo before, but I am going to try it asap. I love anchovies, and rasins with greens….but usually as a salad. I am sure I will be the only one eating it, but thats good because the whole thing for me 🙂
Ah, wonderful! You reminded me that I meant to mention that this recipe made me think of a go-to recipe from my CSA, the one entitled “Grannie’s French Swiss Chard” at the bottom of this page: https://goldenearthwormfarm.squarespace.com/recipes?tag=Swiss+Chard It is buttery, slightly sweet and savory goodness. Wouldn’t your girls eat it with the addition of butter and maybe the exclusion of anchovies on their half?