For this unique pizza, make a crust with purchased puff pastry, then top with meat, veggies, cheese, and sorrel greens or spinach. Throw it all in the oven to melt the cheese and that's it!

Source: Midwest Living


Recipe Summary

20 mins
25 mins
45 mins
8 main-dish servings


Ingredient Checklist


For Dressing:
  • In a small bowl, stir together salad dressing and cayenne pepper. Set aside.

  • For sorrel mixture, in a large bowl, combine sorrel, desired meat, artichoke hearts, and olives. Toss lightly to mix. Cover; chill in the refrigerator while preparing crust.

  • For a 14-inch round pizza, on a lightly floured surface place 1 sheet of pastry on top of the other sheet, staggering corners. Roll pastry from center to edge, forming a 14-inch circle. (For a 15 x 10-inch rectangular pizza, place pastry sheets on top of each other without staggering the corners. Roll out pastry, forming a 15x10-inch rectangle.) Wrap pastry around the rolling pin. Unroll pastry into a 14-inch deep-dish pizza pan (or a 15 x10 x1-inch baking pan). Prick bottom well with the tines of a fork. Bake in a 375 degree F oven for 25 to 30 minutes or until pastry is golden brown. (Pastry may shrink).

  • In a medium mixing bowl, combine fontina and Muenster cheese. Sprinkle 1-1/2 cups of the cheese mixture over the warm crust. Top with mushrooms. Return crust to the oven. Bake for 4 to 5 minutes more or until cheese begins to melt.

  • Meanwhile, pour dressing over sorrel mixture and toss lightly to coat. Spread sorrel mixture over melted cheese on crust. Sprinkle with remaining cheese mixture. Return to oven. Bake for 4 to 5 minutes more or until cheese is melted.

  • To serve, immediately garnish with tomato slices. Cut into wedges or squares. Makes 8 main-dish servings.

Nutrition Facts

693 calories; fat 50g; cholesterol 64mg; saturated fat 17g; carbohydrates 41g; insoluble fiber 4g; protein 22g; vitamin a 1506.3IU; vitamin c 11.8mg; sodium 1243mg; calcium 302.9mg; iron 3.8mg.