This recipe for kale pizza is simple, and is closely based on a recipe from Hugh Fearnly-Whittingstall’s cookbook, “River Cottage, Veg Everyday”. If you’re looking for a great veggie-based cookbook, check it out – it’s a favourite of mine!
There are so many things I love about this kale pizza recipe. It can be doubled with ease, the sharp cheddar on this pizza is used as a salty seasoning, rather than a cheesy layer, and it makes a great appetizer (I haven’t found a friend who doesn’t love it).
The key to making this pizza is to allow your pizza dough to come to room temperature before rolling it out (and have patience when rolling), sautéing the onions until they become slightly sweet, and baking the pizza in a VERY hot oven.
This recipe uses half a package of prepared pizza dough (1/2 pound), so freeze the other half, or double the recipe to make 2 pizzas!
- I get asked all the time “how do you roll out pizza dough without it always shrinking back”. The answer is simple – patience! The dough should rest covered at room temperature before rolling, and take your time rolling, especially when you’re using store-bought pizza dough. Start from the centre and roll out, pushing and stretching the dough out until thin, keep doing this over and over again, and eventually it will stretch. If you’re still not having luck rolling it out, cover the partially stretched dough with a tea towel, and let it relax a little while longer.
- If you don’t have a rolling-pin, use a wine bottle!
- To save time, you can use a premade crust – pita bread, naan bread, flatbread, etc.
- Kale needs a strong cheese to stand up to its flavour – try using Parmesan cheese, blue cheese, or another strong-tasting cheese in place or in combination with cheddar.