I Heart Cooking Clubs is cooking with Australian chef Curtis Stone for the next 6 months and for this week's theme of food we enjoy eating while lounging about, I made a pizza that featured a new-to-me vegetable: mustard greens. These are widely available here and I'm not sure why I consistently bypass the pretty, frilly bunches in favour of kale, chard and spinach but this time, I didn't.
I loved them! I'm not sure if you're supposed to eat them raw, but I really enjoyed their peppery bite. Cooked, they were more bitter than peppery in a good way - at least that was my experience. Some of the other pizza components helped to tame that bitterness: a rich white sauce of cream and ricotta, mozzarella cheese and sweet sautéed shallots.
With Rose Levy Beranbaum's Perfect Pizza crust (a no-knead but same day dough from The Bread Bible) as its base, this pizza was a delicious departure from my usual. If you would like to try it yourself, the recipe can be found here.