Marinated Kale and Whipped Ricotta Pizza.
How weird would it be if my new favorite pizza included something GREEN?
I mean, usually I wax poetic (HA) about how I am the most boring-est pizza eater on the planet, forcing any and all around me to order their delivery box completely PLAIN with just cheese because toppings are for fools.
Okay not really. Toppings are for cool people, I of which am not one.
This pizza isn’t packed with tons of toppings per se, but it is packed with two very delicious things:
Whipped ricotta. You could probably do whipped feta if you’re feeling frisky. THAT would be wild.
And marinated kale.
It’s really such a SIMPLE pizza but it tastes incredible. I use the chili garlic paste again on the kale (oh man are you so sick of that yet?) and then some fontina cheese so this is totally just a mash up of some things I adore. Truth.
But together… whoa whoa whoa. Ridiculous.
The kale also gets crispy in places which I freak over. That’s the one way that I truly love kale – like, actually LOVE it. Raw kale salad? Meh. It’s okay. Better with fried chicken.
But most raw kale salads? I’m just like… do less.
This year I’m going to resolve to try to have a FEW extra things on my pizza, if only because it gives me another vehicle to get in some veggies. And another excuse to eat pizza. Because if I’m going to have vegetables for dinner, well, then… I’ll just make pizza. See? I win.
Marinated Kale and Whipped Ricotta Pizza
- 1 head of kale, stems removed
- 2 tablespoons chili garlic paste
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 1/2 cups ricotta cheese
- 1/3 cup finely grated parmigiano-regianno cheese, plus more for sprinkling
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 6 ounces fontina cheese, freshly grated
- crushed red pepper flakes for topping
- In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1-1 1/2 hours.
- After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it into your desired shape (sometimes I use baking sheets and do rectangles or free form pizzas – this specific dough will yield one pizza large enough to feed about 3-4 people) and place on a baking sheet or pizza peel. Place the towel back over the dough and let sit in the warm place for 10 minutes.
- Preheat oven to 425 degrees. (If I use my pizza stone, I heat my oven to 475 degrees and bake for 15 minutes. If you’re just using a baking sheet, follow the directions below for baking and set to 425 degrees.)
- Chop the kale into slices and shreds with your knife, then place it in a bowl. Add the olive oil, honey and chili garlic paste then toss well to coat. Massage with your hands for 2 to 3 minutes, then let it sit until ready to use.
- Add the ricotta to a food processor and blend until it’s smooth and creamy. Add in the cheese, salt and pepper, pureeing again until combined.
- Brush the pizza dough with the olive oil. Spread 1/2 of the whipped ricotta on the dough, leaving a 1/2-inch at the edge of the crust. Cover the ricotta with the shredded kale, then add scoops of the leftover ricotta on top of the kale randomly. Sprinkle the fontina on top. Bake for 25 to 30 minute (or a little less if using the stone) or until the cheese is golden and bubbly. Remove and let cool slightly before serving. Top with the extra parmigiano-regianno and crushed red pepper flakes.