We like Skillet Kale Pizza not only for its flavor but for its seasonality. This pizza combines the sharp flavors of red pepper, red onion, and crumbly blue cheese with a hearty helping of fresh kale.
1 pound bakery pizza dough
Vegetable cooking spray
1/2 cup sliced red onion
1 garlic clove, sliced
2 tablespoons olive oil, divided
4 cups firmly packed coarsely chopped kale
1 teaspoon chopped fresh rosemary
1 tablespoon red wine vinegar
2 teaspoons plain yellow cornmeal
1/2 cup crumbled blue cheese
1/2 cup (2 oz.) shredded fontina cheese
1/4 teaspoon dried crushed red pepper
How to Make It
Place dough in a large bowl coated with cooking spray; lightly coat dough with cooking spray. Cover with a clean cloth, and let rise in a warm place (85°), free from drafts, 1 hour.
Roll dough to a 14-inch circle on a lightly floured surface; cover with plastic wrap.
Preheat oven to 450°. Cook onion and garlic in 1 Tbsp. hot oil in a 12-inch cast-iron skillet over medium-high heat, stirring often, 2 minutes or until onion is tender. Add kale and rosemary. Cook, stirring constantly, 2 minutes or just until wilted. Stir in vinegar. Add salt to taste. Transfer to a bowl.
Wipe skillet clean. Reduce heat to medium. Coat skillet with 2 tsp. oil; sprinkle with cornmeal. Arrange dough in skillet, gently stretching edges to cover bottom and sides of skillet. Cook over medium heat 2 minutes. Remove from heat. Top with kale mixture and cheeses. Brush edges with remaining 1 tsp. oil.
Bake at 450° for 12 to 15 minutes or until crust is golden. Sprinkle with red pepper.
This made kale tasty, had not been able to accomplish that before.
I also used a fontina/asiago/Parmesan blend as fontina on its own was too expensive. I used feta instead of blue cheese, this probably changed the taste, but we loved it. Also, my crust tasted great but looked weird, maybe because I pulled it too far over the skillet edges? or it could have been my dough. Next time I would only pull to the sides of the skillet and slightly up.
Great recipe for incorporating kale. Crust came up perfectly (after 18 minutes) in my Calphalon Unison Slide non-stick pan.
I also added some hot turkey sausage, which I liked, though I'm evaluating this recipe on sausage-free bites.
I found the blue cheese overpowering (and I like blue cheese). I used Publix brand blue cheese sold in a 4.4 ounce wedge. I will make the recipe again, but with a cheese substitution. Perhaps just doubling the Fontina and leaving out the blue cheese altogether; using a mild goat cheese or even Asiago; or trying again with 1/4 cup of pre-crumbled blue cheese (as those tend to have less strong flavors). I got a few well-balanced bites of caramelized onion + cheese, but it was largely an endurance exercise.
As it's much easier to add cheese to taste, you may benefit from starting out with less blue cheese.
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