Yes, you heard me: Turnip and Mustard Greens White Pizza! It. is. so. good. Mustard greens have an earthy, peppery flavor which pairs beautifully with the flavors of turnips and sharp cheddar cheese. Any bitterness is cut with a quick saute, and then hidden with cheese! And by the way, I highly recommend local/organic cheese. There is a huge difference in the flavor, and you can eat that much more pizza knowing you’re supporting a local dairy.
I made this for my special ‘mommy’ lunch yesterday. Twice a week, I treat myself to a special lunch while my youngest is at preschool. And by ‘special’ I mean sans-kids. This pizza can be thrown together pretty easily, but still feels exciting. It might be good for a family appetizer, too!
I used tortillas for the crust. You can use any pizza crust, but it does need to be a thin crust. Tortillas just work so beautifully for an easy, thin pizza crust.
2 burrito-sized tortillas
2 T. olive oil
2 t. garlic powder
1 t. salt
2 c. grated local/organic sharp cheddar cheese
1 bunch small, local turnips, scrubbed and diced
1 t. olive oil
1 bunch mustard greens (or other greens), rinsed and chopped
1 T. olive oil
2 t. organic red wine vinegar
1. Oil pizza pan with olive oil, and place tortillas on pan.
2. Pour 1 T. oil on each pizza, spreading it around all the way to the edges of the tortilla. Sprinkle on the garlic powder and salt.
3. In a small bowl, toss the diced turnips in 1 t. olive oil.
4. Add grated cheese to the tortillas. Add diced turnips. Bake in preheated 400 degree oven.
5. While pizzas are baking, heat 1 T. olive oil in a skillet. When oil is hot, add chopped mustard greens and 2 t. red wine vinegar. Sautee for less than a minute (just until the greens are wilted).
6. Remove pizzas from oven when brown and crispy on the edges. Top with wilted mustard greens and serve.