I am on the Kale Bandwagon. I love kale chips, kale salad, kale smoothies, just about anything kale! It's a hardy vegetable that packs a lot of nutrients. But I'm also on a pizza bandwagon for obvious reasons. How do I combine the two? Like for most of my food related research, I turn to Kenji. If you don't know him, (which is likely impossible), you will find him at SeriousEats. Last November, Kenji unraveled the science behind this crispy, nutty-flavored, Kale Pizza.
With kale, if we leave it under the broiler for too long it's going to burn. Tossing it on after the first minute is brilliant (thank you, Kenji). We've used this technique before with a specific cheese. Be sure to have all your ingredients assembled and prep work done pre-bake (this includes a good 1-hour pre-heat of the Baking Steel). You really need to work swiftly with this pizza. This kale pizza recipe is simple, "healthy", and will quickly become a favorite!
Kale Pizza Recipe
Adapted by Kenji-Lopez Alt, Serious Eats
1 pizza dough
a bunch of Kale leaves, remove veins and tear
2 tablespoons olive oil
3 oz. shredded Gruyere cheese
3 oz. fresh mozzarella
2 garlic cloves, thinly sliced
s & p
1. Preheat your oven with your Baking Steel on the top rack for 1 hour
2 Let dough sit at room temperature for at least an hour
3 Toss your kale in a bowl with olive oil and coat, add s & p
4 Switch your oven to broil.
5 Stretch out your pizza dough, and add fresh mozzarella, shredded Gruyere with red pepper flakes and sliced garlic
6 Launch pizza onto your Baking Steel, cook under the broiler for 1 minute
7 Open oven and give the pizza a 180 spin, grab the kale and distribute evenly over the top and cook for another 60-90 seconds, or until desired color, I love a little char
8 Remove from oven, slice, take your Instagram shot and serve.