Now that the weather has cooled off and it's possible for me to turn on the oven in my apartment without feeling like I'm detoxing in a sauna, I'm ready to get back to a favorite weekly ritual: Friday night pizza. Pizza is by far my favorite food, but I'm a surprisingly simple girl when it comes to how I make it. I don't do a lot of toppings, and I rarely stray from a few key ingredients. (You may say it's boring; I say it's consistent.) And the one main constant for me is kale. Super, super garlicky kale.
Like Emma, I too have an obsession with kale, and in my case, that obsession means it's the main ingredient on my pizza. I usually wash and tear up a full head of lacinato kale (enough to fill up a salad bowl), coat it with olive oil, press two cloves of garlic into it, massage it for a few minutes, and then season with salt and pepper.
It's not hard to make pizza dough as we've shown you this week, but I sometimes take an even easier route and buy Whole Foods' whole grain pizza dough. ($3.00 for a lump of dough, which makes two 12" pizzas. I'm a big fan.) After rolling out the pizza dough, I coat the pizza in a few spoonfuls of pesto, pizza sauce, or olive oil (depending what I have, and the mood I'm in) then load on the kale to practically overflowing. It always looks like a ridiculous amount of kale, but as you probably know, greens cook down so much in heat, so I pile it on knowing it'll reduce in size, brown, and get crispy. Then a light dusting of freshly grated parmesan cheese, or a few pieces of smoked mozzarella. It's a green pizza machine.
The result? A hearty, slightly bitter yet completely satisfying vegetarian pizza, particularly when matched with a salty cheese and lots of garlicky zing.
More Kale Pizza Recipes from The Kitchn
Sausage Pizza, Topped with Crispy Kale
Pizza with Crispy Kale, Butternut Squash, Bacon, and Smoked Mozzarella
(Image: Anjali Prasertong)
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