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.
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.
