Kale, Tomato, and Parmesan Pizza

Kale, Tomato, and Parmesan Pizza | Gather & Dine

 We eats lots of kale around here.  It’s such a versatile green; I can hardly imagine how I ever got along in the kitchen without it.  Just in case you didn’t know, kale on pizza is marvelous.  This Kale, Tomato, and Parmesan Pizza is one of my favorite vegetarian pizzas.  Along with a garlicky crust, the kale gets nice and crispy, and the tomatoes add a bright pop of color and contrast in texture.

It is important to lay the kale on the pizza in a single layer otherwise the kale will not become crispy.  Better to have a single layer of kale and not use up all of the kale, than to cram all of the kale onto the pizza just to use it up.  If there happens to be a little extra kale leftover, roast it at 350 for 10-15 minutes to make kale chips.  Also, slicing the tomatoes extra thin will ensure that they do not make the kale (and rest of the pizza) soggy.  After all of the components are prepared, this pizza comes together fairly quickly.  This recipe is enough for two medium pizzas and can easily be halved if you just want to make one.  I hope you enjoy this kale pizza as much as we do!

Kale, Tomato, and Parmesan Pizza | Gather & Dine

Kale, Tomato, and Parmesan Pizza
Serves: 4-6
  • 20 ounces pizza dough
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • ¼ teaspoon red pepper flakes
  • dash sea salt
  • 6 ounces shredded mozzarella, about 1½ cups
  • 2 ounces grated parmesan, about 1 cup
  • 4 ounces coarsely torn kale pieces, about 4 cups lightly packed
  • 2 roma tomatoes, very thinly sliced
  1. Preheat oven and pizza stone, if using, to 500.
  2. In a saute pan, mix the garlic, red pepper, olive oil, and dash of salt. Warm over low heat for 10 minutes. Stir occasionally and do not allow the garlic to brown. Transfer the olive oil mixture to a separate dish.
  3. Without washing, use the same saute pan to saute the kale over medium heat until kale is slightly wilted, about 3 minutes.
  4. Using half of the dough, roll or press dough until crust become thin. Brush a layer of the garlic olive oil over the entire crust.
  5. To assemble, layer half of the shredded mozzarella on the crust. Continue by adding a single layer of kale, half the tomatoes, and half of the parmesan.
  6. Repeat steps 4- 5 with the remaining ingredients.
  7. Bake at 500 for 8-10 minutes.
adapted from Annie's Eats


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