Tomato and Kale Pizza Recipe


Kale, Glorious Kale 100 Recipes for Nature's Healthiest GreenThis is a basic, delicious tomato and cheese pizza with additional flavor from fresh basil, Parmesan, and kale. This kale is precooked, but you can also use uncooked, massaged kale that becomes a bit crunchy. So many toppings taste great with kale; see sidebar for more ideas.

  • Yield: 1 Pizza


  • 3 cups kale (stripped from stalk, roughly chopped, rinsed, and dried)
  • 1 tablespoon olive oil
  • 2 garlic cloves
  • Salt
  • 1 ball pizza dough
  • Cornmeal, for sprinkling
  • ¾ cup easy pizza sauce
  • ¼ cup slivered fresh basil
  • ¼ cup shredded Parmesan
  • 1 cup grated mozzarella or sliced fresh mozzarella, or more as desired
How to Make It
  1. Place the pizza stone in the oven and preheat to 450°F for 30 minutes.
  2. Bring about 4 cups of water to a boil in a sauté pan with a lid and add the kale. Cover and cook over high heat, stirring occasionally until tender, 4 to 6 minutes. Strain in a colander, and shake several times to release the steam and stop the cooking. Dry the same skillet and heat the olive oil over medium-low heat. Add the garlic and sauté for 1 to 2 minutes, stirring the whole time to prevent the garlic from burning. Turn off the heat, add the kale, and season with salt to taste. You should have about 1 cup of the cooked kale mixture.
  3. Stretch the pizza dough into a 12-inch round. Sprinkle a pizza peel with cornmeal and place the dough on it (or place on a pizza pan or cooking sheet, either lined with a piece of parchment paper or greased with olive oil). Spread the pizza sauce on the dough with the back of a spoon, leaving a ½-inch border. Distribute the fresh basil and Parmesan over the sauce. Top with the mozzarella and the cooked kale.
  4. Slide the pizza onto the stone and bake for 10 to 12 minutes, until the edges of the crust are golden.

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