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Recipe

Garlicky Kale Sprout Pizza

Scott Phillips

Servings: 4 to 6

This pizza highlights all the best in kale sprouts: Pine nuts and fontina splay off their nutty flavor, while goat cheese adds creamy tang and rosemary enhances their pepperiness.

Ingredients

  • 1 lb. pizza dough
  • 2 Tbs. extra-virgin olive oil
  • Kosher salt
  • 8 oz. kale sprouts, cut into bite-size pieces
  • 1 Tbs. unsalted butter
  • 4 cloves garlic, thinly sliced
  • 1 tsp. finely chopped fresh rosemary
  • 1 tsp. fresh lemon juice
  • Freshly ground black pepper
  • 3 Tbs. toasted pine nuts
  • 1-1/2 Tbs. medium-grind cornmeal or semolina
  • 4 oz. fresh goat cheese, crumbled
  • 8 oz. fontina, grated

Nutritional Information

      Calories (kcal) : 510
      Fat Calories (kcal): 250
      Fat (g): 28
      Saturated Fat (g): 12
      Polyunsaturated Fat (g): 3
      Monounsaturated Fat (g): 9
      Cholesterol (mg): 60
      Sodium (mg): 1190
      Carbohydrates (g): 43
      Fiber (g): 2
      Protein (g): 22

Preparation

  • Coat the pizza dough with the oil, place in a large bowl, cover with a kitchen towel, and set aside until doubled in size, about 3 hours.
  • Position a rack in the bottom of the oven, place a pizza stone on the rack, and heat the oven to 500°F.
  • Bring a large pot of well-salted water to a boil. boil the kale sprouts until tender, about 5 minutes. Drain, rinse with cold water, and pat dry.
  • Meanwhile, in a small skillet, heat the butter over medium heat until golden brown. Add the garlic and rosemary and cook until the garlic is golden, 20 to 30 seconds. Stir in the lemon juice and 1/4 tsp. pepper. Toss the kale sprouts and pine nuts with the butter mixture.
  • Sprinkle a pizza peel or upside-down baking sheet with cornmeal. Transfer the dough to the peel and stretch to about a 14-inch diameter. Sprinkle with half of the cheeses, and top with the kale sprout mixture and then the remaining cheeses. Slide the pizza onto the stone and bake until the top is golden and the cheese is bubbling, about 10 minutes, rotating halfway through. Cool briefly, and serve.

Reviews

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Reviews

  • auntieroro | 06/14/2016

    Made this for my very picky brother-in-law and husband. I was worried that they would hate it because they are used to pizza with pepperoni, sausage and tomato sauce. In other words, not very adventuresome eaters. They also do not like "green" things. But, they really liked it and I loved it! So did my vegetarian daughter! I was excited when I found the kale sprouts at my local Publix grocery store.

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