Ingredients:
4-6 flatbread rounds (pita, English muffins, naan or lavash)
1 15 oz. can tomato sauce OR Strawberry Tomato Sauce
16 oz. shredded cheese (mozzarella is the classic, but feta, cheddar, provolone, or others are good, too!)
Kale OR collard greens, stems removed and leaves torn into bite-sized pieces (about 4 cups)
1-2 heads baby bok choy, chopped (about 2 cups)
2 cloves garlic, peeled and minced
2 tbsp. cooking oil
Optional garnishes: baby spinach, arugula, Parmesan
Equipment:
Oven
Baking sheet
Parchment paper OR tin foil
Cutting board
Kitchen knife
Wide, deep pan OR pot
Directions:
- Preheat the oven to 325ºF.
- Line a baking sheet with foil or parchment paper and place flatbread rounds on the sheet in a single layer.
- Top flatbreads with a thin layer of sauce, then sprinkle with cheese.
- Next, wash the produce and tear, chop, peel and mince them as noted in the ingredients list.
- Heat the oil in a wide, deep pan or pot. Carefully add the greens and baby bok choy to the hot oil, turning with tongs or a spoon to coat them with oil. This will prevent them from discoloring while they cook.
- Add the garlic to the pan and sauté, mixing with the greens until fragrant, about 2 minutes.
- Top prepared pizzas with the veggie mixture, and bake in the oven until warm and the cheese is melted, about 10 minutes.
- Add any optional garnishes, then slice and enjoy!