Photo by Andrea Bemis
This pizza gains flavor from the bite of turnip greens made into a pesto.
Ingredients
- 1 bunch turnip greens, roughly chopped
- 1 garlic scape (or 1 clove garlic), chopped
- 1/4 cup pine nuts
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons lemon juice
- 1/3 cup extra-virgin olive oil, plus more if necessary
- Salt and pepper, to taste
- Olive oil
- 1 bunch turnips, thinly sliced
- 1 ball pizza dough (home-made 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
Directions
- In the bowl of a food processor, add the turnip greens, garlic, pine nuts, Parmesan cheese, and lemon juice for the pesto.
- Process until a paste is formed.
- With the motor running, slowly add the oil.
- Season to taste with salt and pepper.
- Preheat the oven to 475 degrees Fahrenheit.
- 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.
- Roll out your pizza dough.
- Spread the pesto over the dough and add one layer each of the turnips, mozzarella cheese, and Parmesan cheese. Sprinkle with crushed red pepper flakes.
- Bake in the oven until the crust is golden and crisp and the cheese is bubbling, about 13 to 15 minutes.
- Remove the pizza from the oven and toss the arugula onto the warm pie. Slice and serve.
- For more, see: Spring Companions: Turnips and Peas.
