Crispy Kale and Pesto Pizza
Topped with massaged kale leaves, green pesto, fresh mozzarella, and Parmigiano-Reggiano cheese, this hearty vegetarian pizza is a feast for the senses.
Makes: 1 (12- to 14-inch) pizza
Cost: $15
Equipment
- Large bowl
- Large rimmed baking sheet or baking stone/steel
- Pizza peel (optional)
- Rolling pin (optional)
- pastry brush
Ingredients
- 4 large stalks green curly kale
- 1½ tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt
- Freshly ground black pepper
- 1 (14- to 16-ounce) ball pizza dough
- ¼ cup prepared basil pesto (or up to ⅓ cup)
- 1 pinch dried red chile flakes
- 4 ounces fresh mozzarella, diced
- 3 tablespoons finely shredded Parmigiano-Reggiano cheese (or up to ¼ cup)
Instructions
- Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone in the middle or place the steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you’re using a baking stone or steel, switch the oven to Broil on high.
- Use your hands to rip the kale leaves off the stems in roughly 2-inch pieces. (You should have about 4 moderately packed cups.) Put the torn kale leaves in a large bowl, pour in the olive oil, and add the salt and a few grinds of black pepper. Massage the kale with your hands for 2 to 3 minutes, until it darkens in color and begins to feel softer, almost like it has been cooked.
- Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to a baking sheet / pizza pan or a lightly floured pizza peel (if using a baking stone/steel).
- Prick the dough all over with a fork. Scoop the pesto onto the dough and spread it out evenly, all the way to the edges. Place the massaged kale on top of the pesto, sprinkle with a pinch of red chile flakes, then add the diced mozzarella and finely shredded Parmigiano-Reggiano cheese.
- Transfer the pizza to the oven and bake until the crust is evenly browned on the bottom, the kale is crispy but not burned, and the cheese has browned in spots—8 or 9 minutes on the baking sheet, 5 to 8 minutes on the baking stone/steel.
- Take the pizza out of the oven and let it sit for a minute or two, then slice and serve.