Crispy Kale Pizza

Pizza will probably forever be my one true food love. That doesn’t mean I’m in the mood to eat pizza every night (I doubt my clothes would fit anymore if I adopted that habit). But I do absolutely love pizza. It’s a treat for me.

I would still say this pizza is a treat. Because it’s totally delicious. But you can totally feel better about eating this a little more often if you like because it is packed with good-for-you ingredients like kale and whole wheat. Win-win.

Crispy Kale Pizza, makes one extra large pizza.

1 cup warm water
pinch of sugar
2 1/4 teaspoons (one packet) active dry yeast
1 1/2 cups whole wheat flour
1 1/2 cups (white) flour
1 teaspoon salt

1 1/2 cups chopped kale (center stems removed)
2 tablespoons olive oil
2 teaspoons salt (fine grain sea salt is best for the flavor)

1 cup of your favorite cheese (I used fresh mozzarella)
1/2 cup of your favorite pizza sauce (I used a store-bought kind mixed with a little pesto)

In a small bowl stir together the warm water and sugar. You really can just add a pinch of sugar; no need to measure. I find a little sugar helps really get the yeast going. Next, pour the yeast on to the surface of the water. Allow that to sit and foam for 5-6 minutes.

In a large bowl combine the flours and salt. Stir the yeast water into the flours until a dough ball forms. If you find your dough feels too dry and crumbly (if it’s not sticking together), add another tablespoon of water. Knead the dough by hand for 3-4 minutes. Place in a lightly oiled bowl, cover, and allow to rise for about 1 hour, until it has doubled in size.

Meanwhile, rinse and dry the kale. Remove the center stem from each leaf. Chop into small pieces. Toss in olive oil and place on a baking sheet covered with parchment paper. Sprinkle with salt. Bake at 400°F for 6-7 minutes until the kale is beginning to crisp. If you are using a pizza stone (which I highly recommend), go ahead and place it in the 400°F oven now.

Punch the dough down, then roll out on a lightly floured surface. Roll it out as thin as you can, but make sure it’s not too large so that it exceeds the size of your pizza stone (or baking pan). Dust your pizza peel with corn meal (or a little bit of flour). Place the dough on the peel. Quickly cover with sauce, cheese, and the kale. Gently glide the pizza off the peel and onto your hot pizza stone. Bake for 24-26 minutes, until the edges look crispy and the cheese looks melty.

If you enjoy making pizza at home, I highly recommend investing in a pizza stone and peel. Maybe put it on your holiday list next year? This really makes baking pizza a breeze and results in a more crispy crust. But I’ve also made pizza at home many, many times without these tools and that’s wonderful as well. I mean, it is pizza we’re talking about. Yum! xo. Emma

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Ingredients

1x2x3x

• ▢ 1 cup warm water
• ▢ pinch of sugar
• ▢ 2 ¼ teaspoons one packet active dry yeast
• ▢ 1 ½ cups whole wheat flour
• ▢ 1 ½ cups white flour
• ▢ 1 teaspoon salt
• ▢ 1 ½ cups chopped kale (center stems removed)
• ▢ 2 tablespoons olive oil
• ▢ 2 teaspoons salt (fine grain sea salt is best for the flavor)
• ▢ 1 cup of your favorite cheese (I used fresh mozzarella)
• ▢ ½ cup of your favorite pizza sauce

Instructions

• In a small bowl stir together the warm water and sugar. You really can just add a pinch of sugar; no need to measure. I find a little sugar helps really get the yeast going. Next, pour the yeast on to the surface of the water. Allow that to sit and foam for 5-6 minutes.
• In a large bowl combine the flours and salt. Stir the yeast water into the flours until a dough ball forms. If you find your dough feels too dry and crumbly (if it's not sticking together), add another tablespoon of water. Knead the dough by hand for 3-4 minutes. Place in a lightly oiled bowl, cover, and allow to rise for about 1 hour, until it has doubled in size.
• Meanwhile, rinse and dry the kale. Remove the center stem from each leaf. Chop into small pieces. Toss in olive oil and place on a baking sheet covered with parchment paper. Sprinkle with salt. Bake at 400°F for 6-7 minutes until the kale is beginning to crisp. If you are using a pizza stone (which I highly recommend), go ahead and place it in the 400°F oven now.
• Punch the dough down, then roll out on a lightly floured surface. Roll it out as thin as you can, but make sure it's not too large so that it exceeds the size of your pizza stone (or baking pan). Dust your pizza peel with corn meal (or a little bit of flour). Place the dough on the peel. Quickly cover with sauce, cheese, and the kale. Gently glide the pizza off the peel and onto your hot pizza stone. Bake for 24-26 minutes, until the edges look crispy and the cheese looks melty.

Credits//Author: Emma Chapman. Photography: Sarah Rhodes. Photos edited with Piper from the Signature Collection.