Since it's finally cooled down enough for me to be willing to turn on the oven and I had a friend coming over for dinner last night, I made a stuff-in-the-fridge-that-needs-to-be-used pizza that, happily, turned out really, really well.
I started with some really good whole wheat dough that they're carrying at the Coop. I've made my own dough in the past, but have never been happy with it — usually it's been a pain to stretch out, always wanting to slither back into a safe little ball, which results in a thicker crust than I like. This stuff was really easy to work with and delicious. I caramelized two onions that I had halved and then sliced as thinly as possible and spread them over the dough to serve as the sauce-ish (and saucy!) component. If I'd been thinking, I would have sprinkled some crushed red pepper flakes over them.
After I'd taken the onions out of the pan, I filled it with some of the cleaned, chopped kale and mustard greens I had ready to go. Not sure of the quantity, maybe four or five cups uncooked? There was enough oil left in the pan from the onions that I just gave them a quick drizzle and moved them around with tongs until they were, um, not cooked exactly, but flexible. I piled them on top of the onions.
Then I dotted the greens with some gorgonzola that needed to be eaten soon. I could have skipped it though or should have used more since I couldn't really taste it.
Then I sliced up about half of a small ball of fresh mozzarella and distributed that as evenly as I could.
450F for about 20 minutes and done.
To go with it, I cut up a medium-sized jicama and a bunch of carrots and some extremely pretty radishes, filled a cereal bowl with each and put everything on the table to pick at while we caught up over a bottle of wine. I really like this kind of flatbread/pizza preparation. I have a feeling I'll be making a lot more of them in the next couple of weeks. Fingers crossed that the heat holds off for long enough for me to get sick of them...