Wild poke greens were used to make this crust, but spinach or any other green would have worked as well. Poke season, which is in early spring, is long past. These greens had been cooked and frozen the year before.
The crust was made in the usual way with all the usual ingredients: bread flour, yeast, sugar, salt, olive oil etc. But instead of plain warm water I used the warmed up greens blended to a slurry as the liquid for the dough. I also added a pinch of powdered rosemary and a little garlic powder.
The rolled out dough was spread with garden style tomato sauce to which I had added small chunks of homemade paneer. Halved black olives and fresh basil were scattered over the top.
The crust turned out great, and even crispier than I hoped.