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                                                                  Anchovies and raisins, a popular eastern Mediterranean pairing, bring a salty sweetness to this calcium-rich pizza. Use any combination of cool-weather greens you like--collard greens, kale, or mustard greens.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup sliced red onion
                                                                  • Yes No 3 tbsp raisin
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 2 canned anchovy fillets
                                                                  • Yes No 3 cup loosely packed baby spinach
                                                                  • Yes No 3 cup chopped turnip greens
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 1 10 oz italian cheese flavored thin pizza crust
                                                                  • Yes No 3/4 3 oz cup shredded part-skim mozzarella cheese
                                                                  • Yes No 1/2 2 oz cup grated asiago cheese
                                                                  • Preheat oven to 400°.
                                                                  • Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add red onion, and cook for 10 minutes or until tender, stirring occasionally. Add 3 tablespoons raisins, garlic, and anchovies; cook for 2 minutes, stirring frequently. Add spinach and greens; cover and cook for 4 minutes or until spinach and greens wilt. Uncover and cook for 3 minutes or until liquid evaporates. Stir in 1/4 teaspoon salt and pepper. Cool slightly.
                                                                  • Place crust on a baking sheet. Sprinkle crust evenly with mozzarella; top evenly with spinach mixture. Sprinkle Asiago evenly over spinach mixture. Bake at 400° for 12 minutes or until cheese melts and begins to brown. Cut pizza into 8 wedges.
                                                                  Cuisine:YesNoasiago
                                                                  Yields: 4servings (serving size: 2 wedges)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    boboli
                                                                    Brands:
                                                                  • Yes No
                                                                    Boboli

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