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I whipped up this winter greens and pomegranate pizza by chance one chilly night, trying to use what was left after the holidays. Now, it's a must-have at our table when it's cold out. Those shiny pomegranate bits on dark leafy greens with gooey cheese just look so good. It’s also an awesome excuse to sneak extra veggies into dinner.
Why You’ll Love This Pizza
Seriously, this is nothing like a basic pizza. After fiddling with it more times than I can count, I’ve landed on a combo that hits every time. The hearty greens, the sweet punch of pomegranate, and that first bite always gets big smiles and happy surprise.
Grab What You Need
- Salt and pepper: I stick with kosher salt all the way at my place.
- Olive oil: Go for a fresh, fruity one for best flavor.
- Shredded mozzarella: It’s how you get that cheesy, stretchy moment.
- Fresh mozzarella: Spring for the fancy kind, it melts super well.
- Pomegranate arils: This is my secret touch—makes it pop!
- Red onion: Slice it really thin. Trust me, it matters.
- Collard greens: Farmers market fresh? Even better.
- Basil pesto: Homemade is wonderful, but store bought totally does the trick.
- Pizza dough: Store bought on crazy days, homemade when I’ve got time.
Starting Out With Dough
- Quick Pre Bake
- Stick it in for seven minutes—it’s my no-fail hack for no soggy crusts. I started doing this after too many doughy disasters.
- First Things First
- Crank that oven way up, then just roll the dough out while it heats. If it looks a little wonky that’s fine—messy shapes always end up pretty once baked.
How I Handle The Greens
Greens love high heat, so I let my pan get good and hot and toss them in with some oil. They should be bright and just a little soft—not totally wilted, since they’ll finish cooking in the oven.
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Putting It All Together
- Creating Magic
- The best part is layering it all up. I like to arrange things so every slice grabs some of everything.
- Layer of Love
- Get that pesto all the way to the edges, like you’re finger-painting. You want every mouthful to have pesto.
Time To Bake
This is where the hard part comes in—waiting. Fifteen whole minutes while that amazing smell floats around. I usually distract myself with a drink and peek just once or twice. When it’s golden and the cheese bubbles, you know you nailed it.
Dig In Time
As soon as that pizza hits the counter, everyone suddenly appears. We let it chill for a few since those pomegranates hold the heat. Watching people bite into that combo of crunch, zingy greens, and sweet bursts never gets old.
Leftovers? No Problem
If any’s left (rare, honestly), wrap it up and toss it in the fridge. It tastes even better tomorrow. Just use the oven to warm it back up—not the microwave—so the crust stays snappy.
Change Things Up
I mix things up with what’s on hand. Can’t find collards? Baby spinach totally works. My kid goes wild for pine nuts sprinkled on top. You can really make it yours with whatever you’ve got around.
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Clare’s Best Tricks
After making this pizza a million times, I’ve got a few rules. Always bake the crust partway first—that’s huge. I also turn the pan halfway through baking for even browning. Don’t skip fancy pesto—it really makes it taste special.
Tasty Sips And Sides
We always pair this up with cold bubbly drinks—white wine for grownups, sparkling cider for kids. Something fizzy just goes with the flavors. Sometimes, we’ll just cozy up with big mugs of herby tea and good slices.
For All Your Friends
This one’s a hit with my veggie crowd. Double check your pesto ingredients for cheese if you need vegan. I’ve swapped to all plant-based cheese before and it still turned out awesome!
All About Those Pomegranates
Pomegranate arils do more than look good—they steal the show here. They burst with sweet juice that’s perfect with that creamy cheese. Plus, they make this pizza feel extra fancy, like it’s dressed up for a holiday.
Switch Up The Crust
I usually stick to regular dough but have tried other types too. Wheat dough has a nutty note, and my gluten-free pals like it with cauliflower crust. Every crust gives a new vibe.
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Cheese Swaps
Some days I’ll dot goat cheese over the top for a tangy kick. Other times, it’s all fresh mozzarella. Whatever you do, use cheese you crave—because you’ll really taste it in every bite.
Crowd Pleaser
This pizza is my go-to when friends come over in winter. It looks bright and cheery, and folks always want to know how I pulled it together. The best part is seeing them realize it’s a breeze to make!
For Bigger Gatherings
When I’m hosting, I’ll prep a few pizzas early. Super simple to toss in the oven as people get hungry, and everyone gets a fresh, hot piece. Just keep your toppings lined up and ready.
I Get Asked This A Lot
Lots of people want to know if frozen greens are fine—absolutely! Just thaw and squeeze out the water. No pomegranate? Dried cranberries work too. This pizza’s really flexible, so don’t stress.
Why It’s A Favorite
This is more than just food in our house—it’s the heart of winter and our holiday go-to. Every time, I’m amazed how mixing made-up ingredients together can hit all the right notes.
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Frequently Asked Questions
- → Why bake the dough partially first?
- It keeps the base firm and crisp, so toppings don't make it soggy.
- → Are other greens an option?
- Absolutely! Swap collards for spinach, kale, or chard—just tweak the cook time.
- → What’s the reason for two mozzarellas?
- Fresh mozzarella adds creaminess, while shredded covers better and melts evenly.
- → Is this a make-ahead dish?
- Parts can be prepped early, but assemble and bake fresh for best taste and texture.
- → Can I swap out pomegranate?
- If pomegranate isn’t available, dried cranberries or grapes work great for sweetness.