1 (12 ounce) bag Cut 'N Clean Greens Beet Greens
1 tablespoon olive oil
1/2 red pepper, finely chopped
1 medium onion, finely chopped
1 (6 to 8 ounce) package fresh sliced mushrooms
3 cloves garlic, finely minced
A sprinkle of ground cayenne pepper or red pepper flakes
Pinch kosher salt
Couple of grindings of fresh black pepper
3/4 teaspoon dried oregano
3/4 teaspoon dried basil
1 1/2 pounds pizza dough (purchased, or use 15-Minute No-Knead Pizza Dough recipe on this site)
1 1/2 cups (6 ounces) shredded mozzarella cheese
2 tablespoons grated Parmesan or Romano cheese
Heat oven to 350 degrees.
In a large nonstick skillet, sauté beet greens with 1-2 tablespoons of water until they are wilted, about 3 minutes. Remove greens to a colander and set in the sink to drain and cool off.
In same pan, sauté the peppers, onion and mushrooms in oil until tender, about 6-7 minutes. Add garlic, cayenne, salt, pepper, oregano and basil, stir and sauté for another minute or so. Drain greens by pressing on them in the colander, then transfer greens to a plastic cutting board. Scrape the greens into a mass and chop a few more times, so the pieces are even smaller. Add drained beet greens to the pan and stir well to combine, cooking for another minute. Remove from heat and set aside to cool.
On a floured board, roll out pizza dough to roughly a 12 by 15 inch shape. Sprinkle the dough evenly with the beet greens mixture, leaving 1 inch uncovered around the edges. Sprinkle dough with both cheeses and roll up, jelly roll style, starting with widest edge (the 15 inch edge). Roll tightly and seal the ends and seams well. Place on prepared baking sheet (site the dough roll diagonally if you have to), seam side down, and bake for 35-40 minutes.
Remove from oven, cool completely, and then slice.
Making the 15-Minute No-Knead Pizza Dough (recipe also on this site) is no more trouble than buying dough, and it certainly tastes better!
This bread is a great weekend accompaniment to a nice bowl of soup.