Thin Crust Kale Pizza
This delicious recipe is super quick to put together, so it works well for a weeknight dinner or if you are feeding more than just a few, it can be a fun way to get everyone involved in the preparation! You might hesitate when you see kale on the ingredient list, but go ahead and MAKE IT! You will love it and be amazed that you are eating kale! When we were shooting the TV segment, our cameraman, who was very skeptical, and “even braced himself” before taking a bite, thought it was GREAT and ate the rest of the samples that I made! The amounts are approximates, as everyone likes their pizza a little different when it comes the amount of each topping. You may also want to add other toppings, like finely chopped steamed broccoli, very thinly sliced zucchini, garlicky mushrooms, or bell peppers.
Ingredients: (serves 2)
~3 cups raw kale (any variety)*, cleaned and finely chopped (confetti-sized pieces)*
~2-4 TBSP sun-dried tomatoes, chopped into strips
~4 TBSP artichoke hearts, diced small
~2 TBSP olives, diced small
~2-4 TBSP red onion, sliced thin (or pickled red onions – recipe)
~1/3 cup Marinara sauce (your favorite recipe or brand)*
Whole wheat lavash* bread, large piece ~12 in x 8 in
Clean and dry the kale (see instructions below), then chop it finely, to about the size of confetti. Cut the lavash Bread in half to make 2 “pizzas” and toast in 400F oven for a few minutes on a pizza screen, until crisp. Spread a layer of sauce on the bread, sprinkle on some sun-dried tomatoes, then add a GENEROUS layer of kale (don’t be scared!), followed by the chopped olives, artichoke hearts and onions. Put the pizzas back in the oven for 5-8 minutes, just to heat the toppings and begin to wilt the kale. Slice each pizza into six pieces with a chef’s knife to make it a bit easier to eat, and start munching as soon as it is cool enough to pick up!
*Prep Smart, Cook Smart Tips:
-Any variety of kale can be used for this recipe (green curly kale, lacinato or dinosaur kale and red/purple kale). Rinse the kale under cool running water, rip bite sized pieces of the leaves off of the stems and let them soak in a large bowl of ice water for 5-10 minutes (or up to several hours if you are busy with other tasks). Reserve the stems for later use.* Dry the kale with a salad spinner or by wrapping in paper towel.
-I buy my favorite Whole Wheat Lavash Bread at Trader Joe’s, as the quality is consistently excellent, it has very few ingredients, is ridiculously cheap and freezes well! Trader Joe’s also makes a fantastic Organic Spaghetti Sauce with Mushrooms that I use when I don’t have time to make my own sauce.
-I finely chop the kale stems and add them to our weekly salad mix, add them to my mirepoix (carrot, celery and onion) when making soup or throw them into stir-fries.
Read my newspaper article that featured this recipe.