Grilled “Greens” Pizza – Friday Night Bite

I was out to dinner with some girlfriends the other night, as one of my dearest friends is headed to California now. :(

We were chatting at dinner and Jackie casually mentioned that she had way too many greens in her “happy box” and I casually mentioned that I would gladly take them off her hands. She said I was welcome to them.

I was half way serious. But she was completely serious.

When I went to drop Jolyn off, there was a bag full of greens waiting for me! I was hoping to use some of my arugula from my garden to make a “greens” pizza, but there just wasn’t enough…so this was perfect!

(Thanks Jackie!)

I used (what I believe are) mustard greens and collard greens…nice bold and rich flavors…and a perfect pair with Parmesan and mozzarella. Steve and I devoured this pizza.


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Grilled “Greens” Pizza

Yield – 4 servings

Preparation Time – 30 minutes

Cooking Time – 10 minutes on the grill, 90 minutes in the bread machine


  • 1 batch homemade pizza dough, or store bought ($1)
  • 1/4 cup homemade or store bought pizza sauce ($.25)
  • 1/2 white onion, chopped ($.20)
  • 3 cups chopped “greens,” such as mustard, collard, kale, arugula
  • 1/4 cup Parmesan cheese ($.25)
  • about 2 cups mozzarella cheese ($1.25)
  • Fresh fruit, as side dish ($1)


  • Prepare the pizza dough and then roll it out onto a floured surface. (Note: If using store bought dough, set up your pizza with toppings, then place in the fridge for a 20 minutes before transferring onto the grill.  The cold will harden the crust some and keep it from falling through the grill grates.)
  • Spoon a thin layer of the pizza sauce and then sprinkle the chopped onions and chopped greens over the top.
  • Sprinkle the parmesan cheese and then the mozzarella cheese on top.
  • Carefully transfer the pizza to a hot grill.  Do your best to keep the temperature around 400. (Just as if you were baking it in the oven.)  I keep my gas grill on the lowest level to keep it around 400. Just watch closely, as if it gets too hot, the bottom will burn.  And we don’t want that!
  • Cook the pizza on the grill for about 10-12 minutes, directly over the flame, or use indirect heat if you can’t monitor the temperature. The pizza is finished when the dough is puffed up along the edges and all the cheese has melted and the greens have wilted some under the warm cheese.
  • Slice and serve warm with fresh fruit.

Cost $3.95

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  1. says

    This looks wonderful. I am a CSA member and have been looking for creative ways to use up some leftover greens…this is right up my alley! Thanks for sharing!

  2. says

    That looks really yummy :) I’ve been trying to put more greens on things lately and I’m surprised at how often I like it and even like it better than the original. I haven’t tried greens on pizza, but I will now for sure!

  3. says

    This post kind of made me sad. :( But happy b/c now I have a post to send to Jackie to give her ideas on how to use her greens from her “Happy Box”!

  4. says

    Looks delicious!! I just bookmarked this page so I can get all the ingredients and make it soon! I love all the greens on it and it’s cheap which is important as I have four children still at home – two boys who have bottomless pits, so cheap is definitely good!

  5. Kristin says

    Looks great! Just an added note – sometimes when I need to make it SUPER easy, we freeze wheat pita bread (not the half-pocket ones, but full-circle ones), and then use that as our crust. It will take less time grilling (the crust is thin) and each child gets to make their own personal pizza. It’s helpful to keep the pitas frozen so they stay more firm on the grill. Looking forward to trying the greens with it this Friday!


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