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.
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.
Read MoreGreat 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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