Breakfast pizza with greens, feta, pine-nuts, and eggs
Pizza
Italian cuisine
Kale, spinach, and the winter greens: not exactly a kid magnet. I thought, why not experiment with baby greens and see if I can sneak them in? After all, the young seem to be drawn to that which is young and tender. So I sautéed infant leaves with garlic and plenty of olive oil. Now when the Offspring crash through the front door, tired from a long hard school day, if garlic and baby greens are sizzling gently on the stove and pizza dough is resting on a baking sheet, they sniff, burst forth with an enthusiastic "Hooray!" and ask, "when do we eat?" Score! <br />Sometimes we put the topping over olive oil- brushed flour tortillas and bake them, sometimes we go all out and make pizza dough Either way, it is loved--by young and old.
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