Ingredients
Sauteed Greens:
- 1 to 2 tablespoons canola oil
- 3 cloves garlic, thinly sliced
- 1 large bunch greens, coarsely chopped (Swiss chard, spinach, or any combination - I used Swiss chard and removed the stems)
- 1 bunch fresh mustard greens, coarsely chopped
- 1 to 2 teaspoons hot curry powder (can use more, depends on how spicy you like it)
- Homemade pizza dough or 1 (16-ounce) store-bought dough
- Olive oil, for grill
- 8 ounces fresh mozzarella, shredded
- 3/4 cup shredded fontina cheese
- 1/2 cup goat cheese, crumbled
- 1/2 cup crumbled paneer
Directions
Preheat the grill to 400 degrees F.
Heat the pan over medium-high heat and add the oil. Saute the garlic for 1 minute.
Add in the greens and saute until wilted. Add in the curry powder and continue to cook the greens until they start to get soft. Remove from heat and set aside.
Cut the dough into 2 (8-ounce) pieces. Stretch the dough out on a lightly floured surface with your hands. When the grill is at a consistent 400 to 450 degrees F (no hotter than 450), lightly brush the grill with olive oil. Place dough directly onto the grill surface. Close the grill cover and cook for 4 to 5 minutes. About 2 minutes in, open the grill and pop the air bubbles with a fork. The bottom should be brown with some charred spots but not burned or underdone. Close lid and continue cooking. Remove from grill and place on a work surface with the cooked/grilled side up.
Lower the heat on the grill to medium-low heat so that the cheese has time to melt and the bottom does not burn.
Spread equal amounts of the mozzarella and fontina on each pizza. Divide the cooked greens on top of the cheese. Place a few dollops of crumbled goat cheese over the top of the greens, then sprinkle with the crumbled paneer.
Lightly oil grill once more and carefully place pizzas, cheese side up, onto the grill.
Close the lid and let it cook slowly for another 5 to 10 minutes to allow the cheese to melt and so that the bottom does not burn. When the cheese is completely melted and the bottom is a nice even brown with some charred spots, remove from the grill to a cutting board, slice and serve.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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By cheftate
on May 28, 2012
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Never could follow recipes. I added sliced mushrooms when I cooked off the chard. Topped the pizza with red pepper lightly oiled and cut julienne pre-bake. I had two handfuls of fresh corn leftover from a salad I threw on top after baking along with some crumbly Mexican cheese and fresh cilantro. Oh. And carmelized onions. YESSSSS!
By girasole_11977093
Austin, 83
on June 13, 2010
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I like all of the ingredients in this recipe and prepared it as instructed. For something that has such flavorful ingredients it was just flat. I will not be making this again.
By ChopstixNancy
columbus, OH
on April 19, 2010
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I used a package of mixed greens already coarsely chopped. They took a while to wilt (10min and I wish I had wilted them more b/c they were a little bitter in some bites. I used the juice of 1/2 lemon in the greens as well as salt, pepper, 1/4-1/2 tspn ginger powder for seasonings. I thinly sliced 1 medium onion and sauteed them with the garlic. Oh yeah, and some cayenne pepper for heat. We really liked the flavors! You should try it!
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