Charred Kale Pizza with Crisp Pinot Grigio

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This weekend I had a small gathering of galpals over for a stress-free, stretchy-pants-friendly night by the fire with homemade pizza. We are lucky that my friend Laurie, a wine expert by day; hilarious friend by night, treated us to a special wine pairing to the pizzas I was preparing.
I made three pizzas, a Charred Kale Pizza, a White Pizza with Pickled and Onion and Red Pepper and a very savory Black Olive, Artichoke, Prosciutto and Egg Pizza. All three had a special wine pairing and all were very delicious. I also used a new product – Wewalka Pizza Dough – to save time making homemade dough, and I’ll never go back. The dough is in the refrigerated butter/canned dough section of the grocery store. It’s easy to roll out, no advance prep and perfectly thin and crispy. The Bistro Style was great with with the crispness of the chard kale and cheese.
The recipe below is more of an estimated quantity depending on how you like your pizza. A cheesy crust with lots of oil massaged kale on top, that’s the goal. And if obtained you’ll go crazy. It’s basically your favorite cheese pizza topped with delicious homemade kale chips.
For this Charred Kale Pizza, Laurie picked out a La Viarte Pinot Grigio, imported by Kermit Lynch. The Kale and the saltiness of the cheese needed something with good acid and this really was the perfect pairing. If you think you don’t like Pinot Grigio, you need to try this one. If you want to buy it locally in Greensboro, you can order it from any  1618 restaurant.

Charred Kale Pizza

  • 1 store-bought pizza dough (I used Wewalka Bistro Style Dough)
  • 3 to 4 ounces roughly chopped trimmed kale leaves (about 2 handfuls)
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • shredded  Jack cheese
  • shredded mozzarella cheese
  • 3 medium garlic cloves, thinly sliced
  • Pinch red pepper flakes

Roll out pizza dough to a very thin round.  Combine kale and olive oil in a large bowl. Season with salt and pepper. Toss, massaging with hands until every surface of the kale is coated in oil.

Preheat oven to 425 degrees  and place rack on highest level.

Top pizza dough with a nice handful of both grated jack and mozzarella. Sprinkle with garlic and pepper flake. Bake, rotating occasionally, until cheese has melted and edges are barely starting to brown.

Remove from oven and top with kale evenly over surface, and return to oven. Sprinkle with a little more cheese. Turn the over on broiler and bake, rotating occasionally, until kale is charred and crisp and edges of pizza are browned (watch carefully!). Serve immediately!

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