This might sound like an odd combination, but it works surprisingly well and it's another good use for cool weather greens. You let the onion caramelize a bit to bring out its sweetness, and fennel seeds add an intriguing note to the curry. A whole wheat crust is ideal for this pizza.
1 Tbsp olive oil
1 medium onion, in long, thin slices
5-6 cloves garlic, minced
1 tsp grated fresh ginger
¼ tsp fennel seeds (optional)
1 tsp ground cumin
1 tsp ground coriander
½ tsp garam masala (optional)
5-6 cups chopped fresh chard, spinach, or kale
¼ - ½ cup chopped cilantro (fresh or frozen, optional in a pinch)
¾ tsp salt
Freshly ground black pepper to taste
¾ cup tomato sauce, or sliced fresh tomatoes
1 14-inch pizza crust, preferably whole wheat
4-6 ounces shredded mozzarella
Preheat the oven to 450˚.
Heat the olive oil in a large skillet. Add the onion and sauté over medium heat until it begins to caramelize and turn brown, about 6-7 minutes.
Add the garlic and ginger and sauté another minute. Add the fennel seeds (if using), cumin, coriander, nutmeg, turmeric, and garam masala (if using), and cook for another 1-2 minutes, stirring constantly. Add the greens and continue to sauté until they are well wilted and tender, about 3-5 minutes. Add salt and pepper and stir well.
Spread the tomato sauce over the pizza crust. Cover the sauce with the greens mixture, then top with cheese.
Bake 15-18 min, until cheese begins to brown.