TURNIP GREENS PESTO PIZZA

Recipe adapted from Tumbleweed Farm

PREP TIME: 10 MINUTES    COOK TIME: 15 MINUTES    SERVES: 4

Turnip Green Pesto

• 1 bunch of turnip or mustard greens, roughly chopped (can substitute with arugula or mix of greens)

• 1 garlic scape (can sub with 1 clove of garlic) chopped

• 1/4 cup pine, walnut or hazelnuts

• 1/4 cup freshly grated Parmesan cheese

• 2 Tablespoons lemon juice

• 1/3 cup extra virgin olive oil + more to thin if necessary

• salt and pepper to taste

Pizza

• olive oil

• 1 bunch of turnips, thinly sliced

• 1 ball of pizza dough (homemade or store bought)

• 1/2 cup freshly grated mozzarella cheese

• 1/4 cup freshly grated parmesan cheese

• pinch of crushed red pepper flakes

• handful of fresh arugula or parsley or fresh herbs of your choice

Preparation

1. In the bowl of a food processor, add all of the ingredients for the pesto (except the oil.) Process until a paste is formed. With the motor running slowly add the oil. Season to taste with salt and pepper.

2. Preheat the oven to 475F. Heat a little olive oil in a large skillet over medium heat. Add the sliced turnips and cook for about 1 minute per side (you may need to do this in batches). Remove from heat and set aside.

3. Roll out your pizza dough. Spread the pesto and layer on the turnips, both cheeses, and sprinkle with crushed red pepper flakes. Bake in the oven until the crust is golden and crisp and the cheese is bubbling. About 13-15 minutes.

4. Remove the pizza from the oven and toss a few handfuls of arugula onto the warm pie. Slice and serve.

Notes

*Use this recipe as a guide *Feel free to divide your pizza dough into 3 smaller pizza for individual crusts *Adjust measurements and ingredients as necessary *Taste test as you go