Kale Pizza




Last weekend, my adorable nephew (along with the rest of his family) came to visit. Maurice absolutely loved eating fresh kale straight from our garden. This past week, whenever I went to pick kale, my thoughts went to him.

Image and video hosting by TinyPic

Image and video hosting by TinyPic

{Maurice is even more delicious than the kale.}



1/2 c warm water (110-116 degrees)
1 1/4 t active dry yeast
1 1/2 c all purpose flour (or gluten free flour)
1 t salt
olive oil (for coating bowl)


1/2 c sliced onion
1 garlic clove, sliced
olive oil
4 c coarsely chopped kale
1 t herbs of Provence
1 T red wine vinegar
1/2 c sliced dried salami (or cooked sausage or this can be omitted for a vegetarian dish)
1/2 c shredded Swiss cheese


First, make the dough. (This needs to be done a least 1-2 hours ahead of time.) Pour all ingredients into the bowl of your electric mixer. Mix with a dough hook (or if you don’t have a dough hook, you can mix by hand) for 2-3 minutes, or until the dough is a craggy ball. Let sit for 5 minutes. Sprinkle a little flour onto a clean counter top, and kneed for another 5 minutes, or until the dough is pliable and rubbery. Coat a bowl with olive oil, put the dough in the bowl, and cover with saran wrap and a towel. Once it’s doubled in size (about 1-2 hours, depending on the heat of your room), you’re ready to start your topping.

Preheat your oven to 500 degrees. While this is warming, chop your kale, garlic, and onion. In a large skillet, heat 2 T of olive oil. Throw in the onions, and cook for 5 minutes, or until the onions start to slightly brown. Next throw in the kale, garlic, and herbs of Provence. Cook for about 2 minutes, and then stir in vinegar and salt and pepper to taste. Cook until wilted.

Once the oven is hot, roll out your dough. I have a pizza stone in my oven (and another large ceramic tile that I just got from Lowe’s that works under the same principle), and a peal. If you have a stone but no peal, you can use the back of a cookie sheet to slide the pizza crust on the stone. I use a little bit of cornmeal to put on the peal; it acts like ball-bearings and helps the pizza slide onto the hot stone. You can also just use a cookie sheet with slides, and put the crust in there, if that’s all you have.

Cook the crust for 5 or so minutes, just so the top gets a little golden. Take out of the oven, cover the surface with a brush of olive oil, put the kale topping on the pizza and sprinkle with cheese and sausage. Delish!


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