Seasonal Pizza

Pizza is one of my favorite dinners to make. Dough recipes are easily divided in half and frozen for a busier day and topping options are only limited by your imagination. When Our Hero heard what was in this pizza, he wasn't so excited (OH: "Why can't we have pepperoni?" WU: "Because you ate almost an entire large pepperoni pizza from Leonardi's two days ago."), but when he tasted this one, it was declared a hit. There were no leftovers, a sure thumbs-up.

The toppings for this are certainly untraditional, but I urge you, TRY IT! It is the best pizza I've had since the mushroom-proscuitto version I made (and re-made) a few months back. The original Cooking Light recipe called for a 10-oz. Boboli-style premade crust. You could do that, or you could do what I did and make whole-wheat pizza dough of your own. I've made a couple of changes to the recipe.

Winter Greens, Pecorino, and Anchovy Pizza
Olive oil or cooking spray
1 sliced red onion
3 T. golden raisins
3 garlic cloves, minced
3 anchovy fillets, minced
6 cups torn or chopped white swiss chard or other winter cooking green (a bit over 8 oz.)
1/4 t. salt
1 t. crushed red pepper
Pizza crust option of your choice
1 cup shredded part-skim mozzerella cheese
1/4 cup pecorino romano cheese, grated

Preheat oven to 400 degrees if making a premade-crust version. Follow the directions here if making your own crust. Cook red onion slowly over low-ish heat until onion begins to turn golden in places, 10-20 minutes. turn up heat to medium and add raisins, garlic, red pepper, and anchovies. Cook a minute or two, stirring. Add greens, toss, and cover. Cook until wilted. Uncover and cook until liquid evaporates. Stir in salt. Cool slightly. Top your chosen crust first with the mozzerella, then the greens mixture, and then the pecorino. Bake according to your chosen crust method, 12 minutes or so.