High Altitude Mustard Green Pesto Pan Pizza
Over the years, I’ve come to realize that almost any leafy green vegetable can be made into a pesto. I’ve especially found this to be true of mustard greens; they are flavorful, healthy, and not too overpowering. I prefer to top this pizza with just the pesto, but it is also wonderful with shredded cheese.
For other topping variations:
See my Crispy Edged Cheese Pan Pizza recipe here.
See my Eggplant Pan Pizza recipe here.
See my Collard Green Pesto Pizza recipe here.
Ready for the oven.
Mustard Green Pesto Pizza
This recipe can be adapted to a cheesy version by topping with a combination of shredded mozzarella and shredded cheddar, if desired.
1 recipe high altitude tangzhong pan pizza dough (see recipe here)
1 recipe mustard green pesto (see recipe below)
Parmigiano-Reggiano or other Parmesan cheese
Remove the plastic wrap from your rested, risen pizza dough. Top your pizza with dollops of room temp. mustard green pesto or any other topping of your choosing. Using your fingers, carefully spread the pesto evenly over the dough. Be careful not to tear the dough, and remember not to spread the pesto too close to the edges. Top with a grating of Parmigiano-Reggiano (and shredded mozzarella if desired). Bake in a preheated 500°F (260°C) oven for ~10-15 minutes. I like to bake the pizza on the bottom rack as it gives the pizza bottom a nice crust. I move the pizza to a higher rack if the bottom crust is over-browning.
Mustard Green Pesto
This recipe for mustard green pesto makes more than enough for one pan pizza, or two free form pizzas with some left over. Save any extra pesto for veggie tortilla night. (See recipe for Soft Flour Tortillas here.)
2 bunches mustard greens weighing ~2 pounds or 907 grams
½ cup (2.3 ounces or 65 grams) pine nuts (or substitute with walnuts or pecans)
1 garlic clove - peeled and chopped
½—1 teaspoon (2.5 grams-5 grams) kosher salt plus more for adding to boiling water
~¼ cup (1.8 ounces or 50 grams) olive oil or more to taste
½—¾ ounce (14-21 grams) freshly grated Parmigiano cheese
Wash the mustard greens well in a sink full of cold water in order to remove any sand/dirt. Remove the thick stalks from the greens. Roughly chop or tear the leaves and submerge in a large pot of salted boiling water. Cook for 3-4 minutes. Drain pot, allowing greens to cool until able to handle. When cool, squeeze handfuls of greens, removing as much liquid as possible (you should have ~12.5 ounces or 354 grams squeezed dry greens). Roughly chop. Place in food processor with garlic, pine nuts, ½ teaspoon (2.5 grams) salt, and ¼ cup (1.8 ounces or 50 grams) olive oil. Pulse until finely chopped. Add grated Parmigiano cheese and quickly pulse. Taste pesto. Add more salt—½ teaspoon (2.5 grams) at a time—until properly seasoned. Add more olive oil—one tablespoon (11 grams) at a time—if a richer taste is desired. Use day-of or refrigerate for later use. If refrigerated, bring to room temperature before using.
