Date: July 5th, 2011
Modifications: Used chard instead of kale, since that’s what we got from our CSA. We used the same pizza dough from the Mexican Pizza. I also only used mozzarella and white cheddar cheese since that’s what we had.
Time to table: Total of 1 hour – prepping pizza tough, roasting garlic, sauteeing the chard – but if you do a lot of that in advance it goes quickly.
Servings: 2 adults, 1 toddler, 1 slice leftover
Notes: Again, this pizza dough is a bit tough for Annie to eat, but she would bite off the top part with the toppings so that’s fine. Still just love this pizza dough! Great that it makes 2 so you can freeze one for later use. We have made this pizza before, a few years ago.