Pizza crust (homemade or store-bought - the world is your oyster)
2 tbsp butter
1 pint mushrooms, sliced
2 cloves of Veggie Box garlic
1/2 cup sliced Veggie Box onions
1/2 cup mozzarella
1/2 cup crumbled goat cheese
1 cup balsamic vinegar
dash of sugar (to taste)
Veggie Box brassica tops

2 tbsp butter 1 pint mushrooms, sliced 2 cloves of Veggie Box garlic 1/2 cup sliced Veggie Box onions 1/2 cup mozzarella 1/2 cup crumbled goat cheese 1 cup balsamic vinegar

Preheat oven to 450F. Melt butter in a skillet. Add in mushrooms and onions and mix occasionally, about 10 minutes. Place dough on baking sheet and drizzle with olive oil and crushed garlic, and a sprinkle of salt and pepper. Layer onion and mushroom mixture, mozzarella, and goat cheese. Cook for 20 minutes or until cheese is golden brown. While pizza is cooking, put balsamic vinegar and a dash of sugar (to taste) in a small sauce pan and bring to a boil. Lower heat and let simmer until reduced by half stirring occasionally, about 10 minutes depending on consistency desired. Check with a spoon to see how well it sticks to the back. Remove from heat until use. Remove pizza from oven and top with blanched brassica tops that have been chopped into bite size pieces. Drizzle balsamic reduction, bake for an additional 5 minutes, and enjoy!