Ingredients
1-1/2 cups all-purpose flour1-1/2 cups whole wheat flour2 teaspoons kosher salt1 teaspoon active dry yeast3 tablespoons olive oil, divided1-1/4 to 1-1/2 cups warm water (120° to 130°)TOPPING:2 tablespoons olive oil10 cups beet greens, coarsely chopped4 garlic cloves, minced2 tablespoons balsamic vinegar3/4 cup prepared pesto3/4 cup shredded Italian cheese blend1/2 cup crumbled feta cheese2 medium heirloom tomatoes, thinly sliced1/4 cup fresh basil leaves, chopped
Preparation
Place flours, salt and yeast in a food processor; pulse until blended. While processing, add 2 tablespoons oil and enough water in a steady stream until dough forms a ball. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes.
Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until almost doubled, about 1-1/2 hours.
Punch down dough. On a lightly floured surface, divide dough into 2 portions. Press or roll each portion into a 10-in. circle; place each on a piece of greased foil (about 12 in. square). Brush tops with remaining oil; cover and let rest 10 minutes.
For topping, in a 6-qt. stockpot, heat oil over medium-high heat. Add beet greens; cook and stir 3-5 minutes or until tender. Add garlic; cook 30 seconds longer. Remove from heat; stir in vinegar.
Carefully invert pizza crusts onto lightly oiled grill rack; remove foil. Grill, covered, over medium heat 3-5 minutes or until bottoms are lightly browned. Turn; grill 1-2 minutes or until second side begins to brown.
Remove from grill. Spread with pesto; top with beet greens, cheeses and tomatoes. Return pizzas to grill. Cook, covered, over medium heat 2-4 minutes or until cheese is melted. Sprinkle with basil.
