Southern greens pizza
Pizza
Italian cuisine
Once a week, my husband and I enjoy homemade pizza night. It's become a wonderfully fun tradition and our toppings are often dictated by what's in season at the farmers market. While his side of the pie often look much different than mine -he's a major meat with a side of artichokes guy, while I'm heavy on the veggies- I recently had a major hankering for something that reminded me of Louisiana (where I grew up).
<br />Collards and bacon fit the bill, and this marvelous pizza was born. It's the kind of dish that I would have been thrilled to order, eat and pay for in a restaurant. Quick-cooking the greens in a bit of the bacon drippings before putting them on the pizza keeps them moist and pretty on the hot grill or in the hot oven. If you can grill this pizza, the smokiness imparted in doing so is a great complement to the bacon on the pie. C'est bon? Oui!
<br />Note: my husband and I roll our pizza dough out to 11.5" x 17" to best fit our stone and peel. This recipe will dress half of that crust. Feel free to double for a whole pie, or use the other side to try other great toppings.
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