This pizza is a treat year-round! The tender crust absorbs a pleasant smoky flavor when baked. It’s topped with a rich lemon garlic sauce that gives the greens a refreshing flavor.
- To prepare the pizza dough, stir the sugar and yeast into the warm water. Let sit 5 minutes until the yeast blooms.
- Add the flour to the bowl of a mixer fitted with a dough hook. Add 1 tablespoon of olive oil and the bloomed yeast. Mix on medium until a dough forms. Mix in the salt, basil and oregano.
- Turn the dough out onto a floured surface and knead the dough for 2 to 3 minutes until smooth and form a ball. Coat the dough ball and inside of the mixing bowl lightly with olive oil. Return the dough to bowl and let rise for one hour or until doubled in size.
- Meanwhile, cut the top third off of the head of garlic. Place the garlic on a 3-inch square piece of aluminum foil. Coat the garlic head in 1 teaspoon of olive oil. Wrap in the foil.
- Heat the grill to 475 to 500 degrees F. If you are using an oven, preheat as high as your oven will allow, between 450-500 degrees F. Place a pizza stone, heavy baking sheet (turn upside down so the surface is flat) or cast-iron skillet in the oven. While pre-heating either method, place the garlic and slice of onion (keep the rings intact) on the grill or in a medium skillet, heat 1 Tbsp olive oil over medium heat. Add the onions and sauté until tender.
- Transfer the onion, cloves of the grilled head of garlic, 1 tablespoon of the olive oil, lemon zest, lemon juice, salt and black pepper to the bowl of a small food processor. Pulse until smooth and set aside.
- Heat the remaining 2 teaspoons of olive oil in a large skillet on the stove or on the grill. Cook the mustard greens and kale for 2 to 3 minutes, until slightly wilted. Add 1 tablespoon of the lemon garlic sauce to the greens and toss to coat.
- Coat a flat surface with cornmeal. Divide the pizza dough in half and spread or roll the dough to two 10-inch circles.
- Brush the grill lightly with olive oil and place the dough on the grill. Let cook for 2 to 3 minutes, until the bottom is browned. Flip and cook for 1 more minute. Transfer the crust with the less cooked side down on a platter or baking sheet. If you’re using an oven, sprinkle semolina onto the pre-heated pizza stone, upside down baking sheet or cast-iron skillet and place the dough on it.
- Spread an even amount of the lemon garlic sauce on each pizza. Top each with an equal amount of the sautéed greens and two tablespoons of each of the parmesan and asiago cheeses.
- Place the pizzas back on the grill for 60 to 90 seconds, until the cheese melts and the edges of the greens crisp and brown slightly. If you’re using an oven, bake for 15 minutes or until the crust and cheese are golden. Serve warm.