We’ve been loving our CSA farm bag each week, and I’m loving the challenge of using everything in there right down to the greens. In fact, that’s the only part of the beet my husband will eat. And so I’m always on the search for new ways to deploy these flavorful greens.
Last week my sister and I were planning a tip of the cap to my mother’s Buffalo, NY, roots—an evening of pizza and Buffalo wings. Of course there’s no beating Bocce Club Pizza, but I didn’t have time to have one shipped cross-country (they deliver NATIONWIDE – best news ever). So, I thought parsimoniously, why not sauté up those beet greens with a little olive oil and garlic to throw on a pie?
My husband has mastered the art of pizza on the grill, so why I sautéed he grilled a round of Whole Foods pizza dough over medium high for two minutes on one side, then flipped and grilled for another 30 seconds or so. (There is also some technique involving the rotisserie burner that he’s being cagey about sharing—but do experiment, I promise it’s worth it!) Then he brings the dough inside and we put toppings on the less done side. For this version, I used spinach pesto for sauce topped with the sautéed beet greens, some grated leftover Appenzeller cheese from our Valentine’s Day fondue, and a few slices of pancetta. When Mr. Foodinista puts the pizza back on he uses indirect (or low) heat. Cook with the toppings until cheese is bubbling, another 5-10 minutes depending on heat of grill. My husband says it’s his favorite homemade pizza to date. So no, it’s no Bocce, but here’s what homemade pizza, blue cheese dressing and home-cooked wings can look like in LA.