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.
Skillet Kale Pizza
Photo: Hector Sanchez; Styling: Buffey Hargett
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Total: 1 Hour, 40 Minutes
- 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
- 1. 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.
- 2. Roll dough to a 14-inch circle on a lightly floured surface; cover with plastic wrap.
- 3. 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.
- 4. 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.
- 5. Bake at 450° for 12 to 15 minutes or until crust is golden. Sprinkle with red pepper.
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