Recipe: Greens and Goat Cheese Pizza (using tortilla and skillet)

GREENS AND GOAT CHEESE PIZZA

"Call it a nifty shortcut or a sneaky cheat, but using a tortilla as a pizza crust makes this little homemade pie a snap. Whip it up for lunch or a light dinner, or cut it into squares and serve it as an after school snack or cocktail nibble.

I use sauteed greens and goat cheese as the toppings here, but you can riff on the recipe with any combos that you like: traditional tomato/mozzarella, Swiss/mushroom, fig/blue cheese and on and on. You can also use any size tortilla you have on hand, or even rectangular lavash if that's what's in your fridge. You can scale the goat cheese spread up or down depending on the size of the pizza. It's all good. Really good."


1 tablespoon olive oil
1 clove of garlic, sliced
2 cups of beet or turnip greens, from one bunch of beets or turnips, leaves separated from ribs and leaves chopped, ribs diced
2 ounces cream cheese, at room temperature
2 ounces goat cheese, at room temperature
1 to 2 teaspoons milk
1/4 teaspoon dried thyme (optional)
Salt and freshly ground black pepper
1 (12-inch)tortilla, lavash or wrap

Add oil and garlic to a medium saut pan and swirl to coat the bottom of the pan. Set over medium heat. Garlic will transfer its flavor to the oil as the pan warms.

When garlic begins to sizzle, but before it browns (about 2 to 3 minutes), add the diced ribs to the pan and saut until tender, about 2 to 3 minutes.

Add greens to the pan and toss to coat them with the garlic and oil. Sprinkle with salt and pepper, reduce heat to medium low and saut until wilted, stirring occasionally. Remove from pan and set aside to cool slightly.

While greens cool, combine cream and goat cheeses in a medium bowl, mashing with a fork to blend. Add 1 to 2 teaspoons of milk, as necessary, to thin to a spreadable consistency. Add thyme, if using, and a pinch of salt and pepper and stir to combine.

Spread one side of the tortilla with cheese spread. Strew greens on top. Transfer topped tortilla to the pan used to saut the greens and set over medium low heat. Allow the pizza to cook until the tortilla is toasted and crisp, about 5 minutes.
Remove from pan, cut into serving pieces and serve.

Makes 1 (12-inch) pizza
Source: EAT IT UP!: 150 Recipes to Use Every Bit and Enjoy Every Bite of the Food You Buy by Sherri Brooks Vinton (Da Capo Life Long Press; May 2016)