Mustard Frill Pizza
Serves 4 to 6
If you are feeling lazy, this pizza can be made with pita bread as the crust. If you go for the pizza dough, (Mona Lisa has the best) let it rest on the counter for 1 hour before rolling it out.
One pound ball pizza dough or four 6-inch pita
1/3 cup extra virgin olive oil
1 tablespoon finely minced green garlic
1 bunch mustard frill greens, washed, spun dry, tough stems trimmed and leaves chopped
Salt and pepper
6 thin slices Prosciutto di Parma cut into julienne
8 ounces fresh mozzarella, thinly sliced
1/2 cup shredded Asiago cheese
1. If you are using the pizza dough, preheat the oven to 425 degrees, and prepare a pizza stone, or baking sheet. (preheat the pizza stone according to the manufacturers’ directions, line a baking sheet with foil, and brush with olive oil)
2. If you are using pita, preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment or aluminum foil, and brush aluminum foil with olive oil.
3. Put the pita onto the prepared baking sheet and brush with a bit of the oil.
4. Roll out the pizza dough on a floured board, into a 14-inch circle or rectangle, depending on which type pan you are using.
5. In a large skillet, heat 1/4 cup of the oil over medium high heat, and swirl the garlic in the hot oil for 30 seconds, until fragrant. Add the mustard greens, sautéing until the greens begin to wilt, season liberally with salt and pepper.
6. Cool the greens, and spread over the prepared dough/pita. Scatter the prosciutto over the greens, top with the mozzarella and Asiago.
7. Bake the pizza dough pizza for 10 minutes, check on the crispness of the crust, and bake another 5 to 7 minutes, until the pizza crispy on the bottom and the cheese is bubbling. Remove from the oven and allow to rest for 10 minutes before cutting into pieces.
8. Bake the pita for 10 to 12 minutes, until the cheeses are bubbling, and beginning to turn golden. Allow to rest for 10 minutes, then cut into pieces.
9. Cook’s Note: These pizzas can be made with any bitter green, like kale, or collards, which will take a bit longer to soften up. The greens can be sautéed ahead of time and then put onto the pizza, making this a simple dish to put together while your friends are drinking their first IPA.
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Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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Mustard Frill Pizza