Jeff and I made this together and devoured it over the course of two days. Jeff ate it cold out of the refrigerator the following day, while I preferred it heated in the oven directly on the rack so the crust became crispy. We piled on the kale and tomato. You can adjust the amount according to your taste. This is a fun and easy recipe to do with kids as well! For instance, they can help roll out the pizza dough and add the toppings.
- 3 tablespoons of olive oil, divided, plus more for baking sheet
- 1 medium onion, thinly sliced
- 4 cloves of garlic, chopped
- 1/2 teaspoon of kosher salt
- 1/2 teaspoon of black pepper
- 1 bunch of kale, leaves torn into bite-size pieces
- 1 pound of prepared pizza dough, at room temperature
- 2 cups of grated cheddar cheese, divided
- 1 28-ounce can diced tomatoes, drained
- Preheat the oven to 450 degrees. Heat 2 tablespoons of the oil in a large skillet over medium-high.
- Add the onion, garlic, salt and pepper and cook, stirring occasionally, until softened, about 3 to 5 minutes.
- Add as much kale as will fit and cook, tossing often and adding more kale when there is room, until tender, about 4 to 6 minutes. Transfer to a large bowl and let cool.
- Stretch the dough into a large oval. Transfer to a lightly oiled baking sheet.
- Brush dough with remaining 1 tablespoon of the oil.
- Top with 1 cup of the cheese, then add the tomatoes, kale mixture and remaining 1 cup of cheese.
- Bake until golden, about 18 to 20 minutes, rotating halfway through.