I’ll take a Kale Pizza over a kale smoothie any day of the week!
This easy recipe is adapted from my favourite Vegetarian cookbook, “River Cottage, Veg Everyday,” by Hugh Fearnley-Whittingstall. The pizza has a thin, crisp, and chewy crust topped with wilted kale, slightly sweet onions, and seasoned with a sprinkle of sharp cheddar cheese and pepper.
It’s a quick meatless pizza made using ready-made pizza dough. If you buy dough that is frozen, let it thaw for a few hours on the counter or over-night in the fridge. This Kale Pizza recipe uses half a package of prepared pizza dough (½ pound), so you could freeze the other half or double the recipe to make 2 Kale Pizzas!
Kale Pizza Tips:
- I get asked all the time “How do you roll out ready-made pizza dough without it shrinking back?” The answer is simple – patience! The dough should rest, covered, at room temperature before rolling. Start from the centre and roll out, pushing and stretching the dough out until it’s thin. Keep doing this over and over and eventually it will stretch. If you’re still not having luck rolling it out, cover the partially stretched dough with a tea towel and let it relax a little while longer.
- If you don’t have a rolling-pin, use a wine bottle!
- To save time, you can use a premade crust. Try using pita bread, naan bread, flatbread, or a flour tortilla!
- Kale needs a strong cheese to stand up to its flavour – try using Parmesan cheese, blue cheese, or another strong-tasting cheese in place of, or in combination with, cheddar.