CSA Week 2 - red chard, dill, cucumber, parsnips, lettuce, purple kale. I've been adding the chard without stems to our nightly smoothies instead of spinach. With the parsnips, I made a pureed parsnip and potato soup that was delicious. I used the dill in our favorite Tuna Nicoise Salad. The lettuce and cucumber were eaten in salad.
I am so excited about this pizza with kale. I can't wait to make it again - it was delicious. I'm sure it would work with any variety of kale.
Kale, Onion, and Garlic Pizza
1 bunch kale, cut into bite-sized pieces
1 medium onion, sliced thin and cut into inch-long pieces
1 large clove garlic, minced
3 oz. fresh mozzarella, shredded or torn into small pieces
1/4 c. shredded parmesan
1 pizza crust
Preheat oven and pizza stone to 500.
In a skillet over medium heat, add a splash of olive oil and the onions. Saute until softened, about five minutes. Add kale and saute until wilted, just a few minutes. Remove from heat.
Over rolled out pizza dough, brush on a tablespoon or two of olive oil and minced garlic. Add kale and onion mixture, and top with both cheeses.
Transfer pizza to stone in oven and bake for 10 minutes or until the crust is starting to brown and cheese is melted and golden in spots.