This is a variation of a recipe from Gourmet magazine. When Farmer John is baking bread, we steal some of the dough for pizza crust; you can use a premade crust or your favorite dough recipe. (Molly is a fan of whole wheat + blue corn)

Sauté in a large pan in olive oil: one minced onion and about 1 tablespoon chopped fresh sage (1 teaspoon if you do this later with dry sage), and salt and black pepper to taste. Wash and chop 1 bunch of arugula; when onions are translucent, add arugula and sauté briefly, until leaves are wilted but still bright green.

Spread greens and onions on large pizza crust, and top with grated cheeses: about 4 oz Fontina, 2 oz Gorgonzola, and a sprinkling of Parmesan. Bake at 425 F for 10-15 minutes (or until crust is brown and cheese is bubbly & delicious)