Sauteed Greens:
  • 1/2 T. extra virgin olive oil
  • 1 bunch collard greens, de-stemmed and roughly chopped
  • 1 bunch kale, de-stemmed and roughly chopped
  • 2 tsp. minced garlic
  • pinch salt and red pepper flakes (optional)
Pizza Assembly:
  • fresh, whole wheat pizza dough (homemade or store bought)
  • 2 oz. freshly shredded mozzarella
  • sauteed greens
  • pesto for dolloping (I used radish pesto)
  • 2 oz. gouda, crumbled
  • 4-5 eggs
  • thinly sliced watermelon radishes, for garnish
To Prepare:
Heat oil in a large skillet over medium heat. Add garlic and saute for 30 seconds, then add the greens. Add a pinch of salt and stir until wilted and most of the liquid evaporates.
Roll out pizza dough to desired pizza shape. For a crisper crust, pre-bake the crust about 10 minutes. Top the crust with mozzarella. Add wilted greens, gently squeezing out excess liquid before placing on the crust. Dollop pesto evenly over greens, top with gouda, and create little pockets to crack the eggs into. Cook at 400 for about 7-10 minutes, depending on how you like your eggs. Garnish with fresh radishes and serve right away.

Note: Reheat in the oven or a toaster oven for best flavor and texture.