February 20, 2019

Winter Greens & Radish Pesto Pizza

Posted in: Body

It’s 40 degrees and raining outside. And I’m standing in it, staring at a table full of root vegetables and leafy greens. If I’m honest, this is not my best experience at the Farmer’s Market. But rain or shine, I am here to support my local farmers- in particular, I’m loving what I see at Denton Creek Farms this week. Even through the drops of rain I can see how beautiful their produce is- the rainbow chard, golden beets, pink watermelon radishes, and red tomatoes are bringing much needed color to an otherwise gray winter day.

These were the making of a beautiful salad, no doubt, but with my hands growing more numb by the minute, the last thing I could stomach was the thought of eating raw vegetables. Quite frankly, all my heart wanted was a warm bubbly pizza, so I thought to myself, “challenge accepted.”

In making my rounds, I had sampled some fresh pesto made with radishes, and couldn’t think of anything better to serve as the base of the pizza. I grabbed a bunch of rainbow chard and kale, along with a bunch of watermelon radishes for garnish (if you’ve never tried this variety of radishes, you’re in for a treat. They are not only beautiful, but not quite as spicy as the red ones). No pizza is complete without cheese, so I swung by and chose a soft mozzarella for it’s creaminess and a gouda for a little bolder flavor. And because I can never leave well-enough alone, I couldn’t help but grab a carton of farm fresh eggs to top it off and give me an excuse to eat it for breakfast… brunch pizza is a thing, right?

I expected it to be good, but it turned out absolutely delicious. It was unlike any pizza I had ever had. Picture this: sharp, slightly bitter greens sauteed with savory garlic on top of a bed of creamy mozzarella and soft whole wheat crust, mingling with the rich, spicy radish pesto and freshly crumbled gouda- all topped with pillowy-soft eggs and crunchy, fresh radishes. It was a winter wonderland of flavors and textures (I don’t know what’s cheesier, me or the pizza…). Plus, you’ve got nutrient-dense leafy greens, detoxifying and vitamin rich radishes, eggs high in omega-3’s, and fiber-filled whole grains all working together to keep your body healthy despite the weather’s best attempts. What more could you need?

Winter Greens & Radish Pesto Pizza
Sauteed Greens:
  • 1/2 T. extra virgin olive oil
  • 1 bunch collard greens, de-stemmed and roughly chopped
  • 1 bunch kale,┬áde-stemmed and roughly chopped
  • 2 tsp. minced garlic
  • pinch salt and red pepper flakes (optional)
Pizza Assembly:
  • fresh, whole wheat pizza dough (homemade or store bought)
  • 2 oz. freshly shredded mozzarella
  • sauteed greens
  • pesto for dolloping (I used radish pesto)
  • 2 oz. gouda, crumbled
  • 4-5 eggs
  • thinly sliced watermelon radishes, for garnish
To Prepare:
Heat oil in a large skillet over medium heat. Add garlic and saute for 30 seconds, then add the greens. Add a pinch of salt and stir until wilted and most of the liquid evaporates.
Roll out pizza dough to desired pizza shape. For a crisper crust, pre-bake the crust about 10 minutes. Top the crust with mozzarella. Add wilted greens, gently squeezing out excess liquid before placing on the crust. Dollop pesto evenly over greens, top with gouda, and create little pockets to crack the eggs into. Cook at 400 for about 7-10 minutes, depending on how you like your eggs. Garnish with fresh radishes and serve right away.
Note: Reheat in the oven or a toaster oven for best flavor and texture.

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