When I looked at the ingredients from my CSA this week, all I could think of was pizza. I think it was just meant to be. Marc purchased a
Lodge Logic pizza pan for me and I have been experimenting with crust, sauce, cheese and topping ratios. This, my friends, was a great success and I could hardly wait to share it with you.
If you like crispy kale chips, you will love them on pizza. The high heat required for the pizza works beautifully to crisp the kale. After experimenting with three pizza crust recipes, I am ready to deem this my very favorite. I made a sample pizza two days before this one and went lighter with the toppings, but for this particular topping combination, it is best full of torn kale. Marc likes thick-crust pizza and sauce, I like veggie pizzas and a mozzarella/goat cheese combo, and we both were ecstatic about dinner.
If the prospect of making your own dough and sauce seems daunting, let me assure you that it comes together quite fast. If you aren’t too sure, but still want a crispy kale pizza, many grocery stores sell ready-made pizza dough and sauce. I’ve also heard that you can get fresh dough at your favorite pizza spot. I’ve never tried it, but that is a great option.
Crispy Kale, Garlic Scape and Grape Tomato Pizza
Ingredients for 1 – 12 inch pizza
1 recipe Best Pizza Crust (recipe below, make one day in advance)
3/4 C. of Quick Tomato Sauce (recipe below)
5-6 stems of kale, washed, dried and torn into bite-sized pieces
4-5 garlic scapes, cut into 2 inch pieces
10 grape tomatoes, halved
9 thin slices ball mozzarella
3-4 oz. goat cheese, crumbled
Preheat oven to 450 degrees F with pizza stone or pan inside.
On a lightly floured surface, roll room-temperature pizza crust to desired shape and thickness. Place crust on a piece of parchment cut to fit you pizza pan, stone or other baking pan. Spread pizza sauce over the crust, leaving a 1 to 1 1/2″ border around the edge.
Place thin mozzarella slices over the cheese and scatter the crumbled goat cheese all over pizza, again, leaving the same 1 to 1 1/2″ border.
Over the cheese, place the garlic scapes in an evenly spaced manner. Generously cover with the torn kale pieces (you can get closer to the edge with the garlic scapes and kale); nestle the halved grape tomatoes into the kale pieces.
Gently slide the back of a rimmed baking sheet (or pizza peel) under the pizza and parchment paper. Carefully pull the rack of your oven out that contains your pizza stone or pan and carefully transfer the pizza onto it. Replace the rack to its proper spot and bake for 8-10 minutes or when crust has puffed and is golden brown. Use the back of your rimmed baking sheet or pizza peel to remove pizza from the oven. Cut into slices and serve immediately.
4 1/2 C. all-purpose flour
1 1/2 t. kosher salt
1 t. yeast
1/4 C. extra virgin olive oil
1 3/4 C. water (cool from the tap)
Combine all ingredients by hand and knead for about 5 minutes until incorporated. The dough will be very sticky, but not wet.
Place dough in an oiled bowl and place in the refrigerator. Keep in the fridge for at least one day and up to three days. (If using only half, form the other half into a dough ball with floured hands. Coat lightly in oil and place in a plastic bag. Freeze up to 3 months.)
Take the dough out of the refrigerator 2 hours before you plan on making the pizza. Lightly flour your working surface and keep the flour handy for adding to the dough. Place the dough on your floured surface and with a floured rolling pin, roll to your desired thickness. (My dough was quite sticky and needed some extra flour.) If the dough springs back and does not want to roll out properly, leave it to rest a few minutes and come back when it’s more cooperative.
Quick Tomato Sauce
Jamie Oliver, can be enough for 4-8 pizzas, freezes well
3 T. extra virgin olive oil
4 cloves of garlic, minced
1 C. basil leaves, torn
1 – 28 oz. can good quality whole plum tomatoes
1 – 28 oz. can good quality diced tomatoes
coarse salt and freshly ground pepper to taste
In a large, high-sided skillet over medium heat, add extra virgin olive oil and garlic. When you start to smell the garlic and it is just beginning to lightly color, carefully (tomato juice plus hot oil spatters!) add the tomatoes and basil. Using the back of a wooden spoon, smash the whole tomatoes as much as you can. Season with salt and pepper to taste (I didn’t go crazy with the seasoning because there is salt in the cheese).
Bring tomato sauce to a boil and then turn oven to low. Let sauce simmer for 30 minutes or until it has reduced and is thick enough for spreading on pizza.
Store in a clean mason jar in the fridge for one week or freeze in plastic bags for future uses. Depending on how much sauce you like and the size of your pizzas, this is enough sauce for 4-8 pizzas.