Eat Your Greens Pizza

Prepare a crust, such as <a href="http://foodpile.net/recipes/recipe.php?id=98">Easy Pizza Crust</a>.

Heat the oil in a small pot or pan. Add the garlic. This process is finished when bubbles form around the garlic. At this point, take the oil off of the heat and let it sit for 20-30 minutes.

If you are using frozen spinach and chard, thaw and drain it. If you're using fresh (mm!), you should first steam them to wilt them. What may look like a lot of greens when raw is actually very little, so use a fair amount. You can always wilt more later if you need. Once wilted, you can sautee them a bit with some garlic oil for added flavour.

Caramelize your onion with the butter in a small pot or pan. You'll be using about half an onion to a whole onion, depending on how much you love caramelized onion on your pizza. Adjust butter accordingly. My favourite method for caramelizing is to use a low heat (high to start, then decreased to about 3) in a covered pot. I like to keep the moisture in there so that the onions don't burn, they just end up these sweet delicious little brown pieces of awesome. It can take a while. I've left it up to 40 minutes, but you can do it as quickly as 20.

Brush your pizza crust with the garlic oil. You can strain off the bits of garlic or just keep them in there if you want. Mmm. Add all greens and the onions on top of the oily crust.

Add the cheese (It's important to have the cheese on top of the greens so that they don't burn or get crispy in the oven). Here, you can decide to add blobs of tomato sauce on top of the cheese (like a chicago-style pizza), or just add the slices of fresh tomato, or both.

If you have extra garlic oil, keep it in the fridge and use it next time you see fit. Mmm garlic.

Bake pizza according to crust instructions. Let it stand about 5-10 minutes before cutting into it, so that the cheese has some time to solidify.

ENJOY.