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Baby Bok Choy and Mushroom Pizza

Baby Bok Choy doesn’t always have to be sautéed or stir-fried! This light, crispy pizza is not only packed with vitamins and nutrients, it takes advantage of the wonderful, crunchy texture of the greens, for a fun, delicious, unique appetizer or entree.

Serves 4


  • 5 cups Jade Baby Bok Choy, ends trimmed and chopped
  • 1 Tbsp extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 Tbsp ginger root, minced
  • 1/4 cup minced onion
  • 2 cups sliced baby bella mushrooms
  • 2 whole wheat naan bread or flatbread
  • 1/2 cup shredded mozzarella
  • 2 Tbsp grated Romano cheese
  • 1 tsp red pepper flakes


Heat oven to 350 degrees.

Heat oil in a large skillet, and add garlic, ginger and onion. Sauté for 2-3 minutes, until softened. Add chopped Baby Bok Choy and sliced mushrooms and cook for another 2-3 minutes, until greens and mushrooms are wilted.

Place naan bread or flatbreads on baking sheet. Top with mozzarella cheese. Add Bok Choy mixture on top of cheese, spreading it evenly between the 2 pizzas. Sprinkle with Romano and red pepper flakes to taste.

Bake for 10 minutes, until bread is crispy and cheese has melted.

Cut into slices and serve immediately, while hot.