Kale, Chorizo, and Manchego Pizza

Photo: James Baigrie

Kale's hearty texture holds up to the high heat needed to create a crisp pizza crust. Its deep flavor is a great match for spicy chorizo and bold manchego cheese.

Yield: Serves 4
Recipe from Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 608
  • Calories from fat: 43%
  • Protein: 26g
  • Fat: 29g
  • Saturated fat: 5.5g
  • Carbohydrate: 62g
  • Fiber: 3.2g
  • Sodium: 1201mg
  • Cholesterol: 59mg


  • 1 bag (10 oz.) chopped kale
  • 1 pound pizza dough
  • 1 cup shredded manchego cheese
  • 4 ounces Spanish-style (hard) chorizo, casing removed and thinly sliced
  • 1/2 teaspoon pepper
  • About 1 tbsp. olive oil


  1. 1. Preheat oven to 500°. If using a pizza stone, place it on a rack in the oven.
  2. 2. Bring 2 qts. very hot water to a boil in a covered pot. Add kale; cook until tender to the bite, about 3 minutes. Drain, rinse with cold water, and squeeze out excess water.
  3. 3. Meanwhile, roll dough on a floured work surface into a 14-in. circle, letting it rest a few seconds between passes of the rolling pin so it will stretch. Lay dough on a floured baking sheet.
  4. 4. Sprinkle dough with manchego, chorizo, kale, and pepper. Slide pizza onto hot stone, if using, or bake on the baking sheet until browned and puffed, 5 to 10 minutes. Drizzle with oil.

Nutritional analysis is per serving.

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