Skillet Kale Pizza

2 Reviews
ADD YOUR REVIEW
Photo: Hector Sanchez; Styling: Buffey Hargett
Hands-on Time
20 Mins
Total Time
1 Hour 40 Mins
Yield
Makes 4 servings
By Caroline Wright
August 2013
RECIPE BY Southern Living

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.

Ingredients

  • 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

Step 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.

Step 2

Roll dough to a 14-inch circle on a lightly floured surface; cover with plastic wrap.

Step 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.

Step 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.

Step 5

Bake at 450° for 12 to 15 minutes or until crust is golden. Sprinkle with red pepper.

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Ratings & Reviews

Mah348's Review

Mah348
August 11, 2013
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.

wrb423's Review

wrb423
August 04, 2013
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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