We taught a raised bed gardening class a few weeks ago, and there was quite an excitement about kale. Seems like within the past few years, kale has become the new buzzword synonymous with health food.
Being a dark-leafy grain that’s high in nutrients, kale is pretty darn healthy (at least, that’s what we’ve read). So we’ve been cooking up a bunch of treats lately with kale since it’s in season here in Indiana – first these potatoes, and now this pizza.
We must admit, if you’re looking for “healthy”, this raw kale salad is probably more up your alley. But we’re up for any consumption of kale, be it raw or cheese-covered!
This pizza was the highlight of a recent meal with some dear friends. The combination of flavors and textures hit the spot. We have been incorporating nuts in our pizzas for a while, and love the added crunch! If you’re not a pistachio fan, you could try another nut, like walnuts, or omit the nuts altogether.
Our Favorite Kale Recipes
Spicy Kale Lasagna
Loaded Sweet Potato Skins with Kale
Kale and Artichoke Frittata
Mashed Potatoes with Kale and Garlic
Garlic and Kale Soup
Kale, Sweet Potato, and Chickpea Stew
More Pizza Recipes
Roasted Red Pepper Pita Pizzas
Video: Easy Homemade Pizza Dough
Pizza Crust – Stand Mixer Method
Pizza Crust – Food Processor Method
Kale, Red Onion, and Pistachio Pizza
Makes one pizza
Notes: We recommend using San Marzano tomatoes (a variety grown in Italy) as the base; we’ve found they’re irreplaceable in terms of flavor. However, if you can’t find them, you can substitute any quality crushed tomatoes.
Start out by watching our Easy Homemade Pizza Dough Video
What You Need
1 pizza dough
About 1/2 cup crushed San Marzano tomatoes
3 garlic cloves
A few handfuls Italian blend cheese, shredded (we used a blend of mozzarella, provolone, and parmesan)
6 to 8 leaves kale
1/2 red onion
What To Do
1 Prepare the dough using either the stand mixer or food processor methods (you also can knead by hand; follow the video instructions for more). Follow the preparation instructions in the dough recipe if you’ve made it in advance. Place your pizza stone in the oven and preheat to 500°F.
2 Prepare the toppings: Dice the garlic. Finely slice the red onion. Wash the kale leaves, remove the stems, and roughly chop the leaves. In a small skillet, heat a few drizzles of olive oil – add the kale, and saute, stirring, for several minutes until the kale is wilted. If the pistachios are not crushed or chopped, do so (you can place them in a handkerchief or plastic bag and pound with a rolling pin or other heavy item).
3 When the oven is ready, stretch the dough into a circle (see this video for instructions). Place it on a floured pizza peel or pull the pizza stone out of the oven and carefully place the dough on it.
4 Quickly assemble the pizza: Thinly spread some of the crushed tomatoes over the dough, then add diced garlic on top. Sprinkle on as much cheese as you like. Top with kale, red onion. and pistachios. Sprinkle with a bit of kosher salt.
5 Bake the pizza: Transfer the pizza to the oven, and bake until the cheese and crust are nicely browned, about 5 to 7 minutes.