Pizza is the perfect template for being creative with food. You can pretty much put anything you want on the dough, sweet or savory, bake it and at the very least it won’t be bad and it’s always a lot of fun. To make it really good, however, can be a little trickier.
Pizza is a great vehicle for trying new and unique flavor combos, but generally I like to stick to the what works and pair ingredients on top of pizza that I would normally prepare together when not used as topping. Sausage and peppers, eggs and bacon, mushrooms and prosciutto, or in this case speck and mustard greens. The salty, smoky, bitter combination of the meat and greens when cooked together in a skillet are delicious but when baked in a wood fired oven on top of a crispy dough the pairing is simply magical and a great way to not only try a different pizza but get in your veggies.