Crispy Kale Chip Pizza
I have been working on this Winter pizza recipe for some time and think I have it perfected. December is hardly the time for a lot of fresh vegetables on pizza, but kale is available almost year round in my area. This pizza incorporates the creamy, sweetness of Cambozola cheese with the bite of red onion and the crisp texture and earthy taste of kale chips.
Pre-heat oven and baking stone to 500°F or higher.
For this pizza, I use a pizza dough with 10% whole wheat flour, but this is optional.
Pre-heat oven and baking stone to 500°F or higher.
For this pizza, I use a pizza dough with 10% whole wheat flour, but this is optional.
Start with 4 cups of either kale or loosely packed winter greens including varieties of kale, chard and tatsoi or mustard greens. My favorite is Lacinato kale but Redbor looks stunning on the pizza.
Toss the greens with 2 Tbs olive oil, 1/4 tsp salt and 1/4 of a red onion thinly sliced as shown below.
Stretch 250 grams of pizza dough to a diameter of 10-12 inches.
Top first with about 3-4 oz of Cambozola cheese slices then all the greens and onion.
Top first with about 3-4 oz of Cambozola cheese slices then all the greens and onion.
Bake for approximately 8-9 minutes at 500°F. The kale will become crispy like kale chips with the creamy Cambozola underneath.