Today there is a pie party going on in the world of food bloggers. How fun is that! I was invited to the event via Facebook and decided I had to attend. It’s summer, and what’s summer without pie? Now I know you are probably expecting some delicious summer berry pie but I decided to go against the grain. I saw no rule that the pie couldn’t be savory so I went for it – pizza pie.
Since we are participating in a CSA my house it overflowing with green vegetables. Last week I was introduced to something new – Lamb’s Quarters. I had never heard of them, but after further research I found a lot of people love them. Apparently they are most commonly thought of as a weed but are actually quite tasty. If grown in an area with no pesticides and chemicals it can make a delicious side dish or, in my case, a pizza topping.
Yield: 16 inch pizza
Prep Time: 20 minutes
Cook Time: 15 - 20 minutes
Total Time: 35 - 40 minutes
16 ounces Pizza dough – room temperature
1 medium yellow onion – sliced
8 ounces mushrooms – sliced
1 clove garlic – minced
2 cups mozzarella cheese
2 cups Lamb’s Quarters (use just the leaves)
Fresh cracked pepper
Source: Nutmeg Nanny
Preheat oven to 425 degrees.
In a large skillet over medium heat add a few drizzles of olive oil until hot. Add onions and sauté for a few minutes until they start to soften. Add mushrooms and sauté together until soft and caramelized. Add garlic at the end and sauté for a few minutes until fragrant. Set aside.
Let dough set out until room temperature. Put a little corn meal on sheet pan and spread dough out by hand. Drizzle dough with olive oil (this is your "sauce") and top with 1 1/2 cup cheese. Cover with Lamb's Quarters (this may look like a lot but it will cook down) and onion/mushroom mixture. Cover with remaining cheese, sprinkle with a little kosher salt, fresh cracked pepper and cook for 15-20 minutes until the cheese is melted and dough is cooked.