Every now and again I have the distinct pleasure of getting to watch my six-year-old niece for the night. Last week she came over, and almost as soon as she walked in the door, she started singing, “Like the moon in the sky, it’s a big pizza pie, that’s AMORE!”
(Which I realize aren’t the correct lyrics to that song, but really I’m to blame because I think I taught it to her wrong.)
Why did she start singing this when she saw me? Well, it might be because we tend to eat pizza most of the nights I watch her. Maybe. And bake cookies. Usually.
I’m a really fun aunt. 🙂
Related: Deep Dish Pizza Recipe
I am a big time pizza lover, even when my niece isn’t around. And this pizza has some delicious flavors that I’m not positive would go over well with six-year-olds. I guess it depends on the six-year-old.
This pizza has a chewy, crunchy crust topped with kale, pomegranate seeds, feta cheese, and drizzled with a balsamic vinegar reduction.
My favorite part is probably the pomegranate seeds. I just love the bright pop of flavor they add! Well, that and they are super pretty. 🙂
This pizza feels really light (almost like its trendy cousin—flatbread) because instead of any kind of sauce, it’s topped with a garlic, butter, olive oil situation.
I personally love how all the flavors pair together, but if you just can’t deal with a pizza that’s going topless (and by topless, I mean sauce-less…get your mind out of the gutter!), then feel free to add one. I think this cream sauce would be divine. Up to you.
This crust is the same one I use on my Chocolate Chip Pizza, but I’ll go ahead and repeat it here in case you plan to print.
1 1/2 cups all purpose flour (you can replace up to 1/2 cup with whole wheat if you like)
1 teaspoon salt
3/4 teaspoon active dry yeast
big pinch (approximately 1/8 teaspoon) sugar
1/2 cup warm water
1 tablespoon olive oil
Dissolve the sugar in the warm water. Then sprinkle the yeast over the top. Allow that to sit and activate for 5 minutes. The yeast should begin to look kind of foamy, a good sign. That means it’s doing its job. If your yeast doesn’t seem to change at all (doesn’t foam), check the expiration date on your container of yeast.
In a large bowl, stir together the flour, salt, yeasty water mixture and olive oil until a soft dough ball forms. Sprinkle your counter with flour and knead 3-4 times. Lightly oil your bowl (you can use the same one) and return the dough ball.
Cover with a clean kitchen towel or plastic wrap and allow to rise in a warm, draft-free spot for about an hour or until it has nearly doubled in size.
1 tablespoon butter, melted
1-2 tablespoons olive oil
2-3 cloves of garlic, minced
1 cup chopped kale
seeds from 1/2 a pomegranate
1/3 cup feta cheese
2-3 tablespoons balsamic vinegar reduction (you can often buy this already made, or make your own)
Once the dough has risen, roll out on a lightly floured surface until it’s very thin and about twelve inches in diameter. Place on a lightly oiled baking sheet dusted with cornmeal. In a small bowl combine the melted butter, olive oil and minced garlic. Brush over the dough and bake at 375°F for 8-10 minutes.
Then top with the chopped kale (massaged with a little olive oil, optional), pomegranate seeds and feta. Bake for another 5-6 minutes. Drizzle with the balsamic reduction while still warm.