1 (12 ounce) bag Cut 'N Clean Greens Beet Greens
1 tablespoon olive oil
12 ounces fresh sliced mushrooms
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper
1 recipe 15-Minute No-Knead Pizza Dough (or about 1 1/4 pounds of ready-made pizza dough)
5 thin slices smoked ham (sliced like luncheon meat)
6 ounces shredded mozzarella cheese
Place a handful of beet greens on a cutting board and finely shred, removing any overly large stems. Continue until you have about 1 1/4 cups of shredded greens. Set aside. Reserve and refrigerate remaining greens in bag for another use (or how about shredding a few more handfuls to mix into your tossed green salad that should accompany this meal?).
Heat olive oil in large skillet until hot. Add mushrooms, season with garlic powder, onion powder, salt and pepper, and sauté until mushrooms are soft and golden brown, about 10 minutes. Remove pan from heat and set aside.
On a clean and floured board, divide pizza dough into 5 equal pieces and knead to shape each piece into a round disk. With a rolling pin and hands, flatten and shape 1 disk into a 6- to 8-inch circle or oval. Place a slice of ham in center of dough round, leaving a 1-inch border. Arrange one-fifth of the mushrooms, beet greens and cheese over half of the oval.
Fold dough over to enclose filling and press edges together well to seal. Place finished calzone on a clean baking sheet. Repeat with remaining dough pieces and ingredients.
Heat an outdoor grill on low-medium. Place calzones on grill, cover and cook about 7 minutes per side, turning as needed to cook evenly (some nice grill marks are desirable). If using a grill without a cover, cook 1-2 minutes longer.
The shortcut here is using a quick, homemade no-knead pizza dough, or even purchased dough, available at many Italian markets or well-stocked supermarkets. Serve with a tossed green salad and fruit salad alongside.
The 15-Minute No-Knead Pizza Dough recipe is available on this site, as well.