Winter Greens Pesto Pizza

By  Ivy Odom,  Cooking Light

Hearty collard greens pack this pesto with vitamin K, an essential nutrient for bone health. Buttery Castelvetrano olives make any extra pesto perfect for adding big flavor to pasta and grilled cheese sandwiches; substitute any green olive if you can’t find them.

Active Time

25 Mins

Total Time

25 Mins

Yield

Serves 4 (serving size: 2 slices)

Ingredients

• 1 cup sliced red onion
• Cooking spray
• 1 cup chopped stemmed collard greens
• 1/4 cup pitted Castelvetrano olives
• 4 1/2 tablespoons grated Parmesan cheese, divided
• 5 1/2 teaspoons olive oil
• 2 tablespoons canola oil, divided
• 1/4 teaspoon lemon zest plus 1 tsp.fresh lemon juice
• 1 medium garlic clove
• 3/8 teaspoon kosher salt, divided
• 1/2 (10-oz.) pkg. whole-wheat thin and crispy pizza crusts (such as 365 Everyday Value Organic)
• 4 ounces fresh mozzarella cheese, torn into 2-inch pieces
• 1 tablespoon balsamic glaze
• 2 tablespoons torn fresh basil
• 1/4 teaspoon crushed red pepper

 

How to Make It

Step 1

Place racks in upper third and middle of oven. Place a baking sheet on top rack; place a pizza stone on middle rack. Preheat oven to 500°F.

Step 2

Spread onion on hot baking sheet; spray with cooking spray. Bake at 500°F until browned, 8 to 9 minutes. Set aside.

Step 3

Process collard greens, olives, 3 1/2 tablespoons Parmesan cheese, olive oil, 1 tablespoon canola oil, lemon zest and juice, garlic, and 1/8 teaspoon salt in a food processor until smooth. Brush crust with remaining 1 tablespoon canola oil. Spread pesto mixture on crust. Top with mozzarella and onion.

Step 4

Transfer pizza to hot pizza stone. Bake at 500°F until cheese is melted, 5 to 7 minutes. Drizzle with balsamic glaze; sprinkle with basil, red pepper, remaining 1 tablespoon Parmesan, and remaining 1/4 teaspoon salt.