Thin-crust Kale Pizza

Prep: 15 minutes Cook: 10 minutes

Serves:2-4

By Timaree Hagenburger, MPH, RD, EP-c
This delicious recipe is super quick to put together, so it works well for a weeknight dinner or if you are feeding more than just a few, it can be a fun way to get everyone involved in the preparation! You might hesitate when you see kale on the ingredient list, but go ahead and MAKE IT! You will love it and be amazed that you are eating kale! The amounts are approximates, as everyone likes their pizza a little different when it comes to how much of each topping. You may also want to add other toppings, like finely chopped steamed broccoli, very thinly sliced zucchini, garlicky mushrooms, or bell peppers.

Ingredients

  • 3 cups raw kale (any variety), cleaned and finely chopped (confetti-sized pieces)
  • 2-4 tbsp sun-dried tomatoes, chopped into strips
  • 4 tbsp artichoke hearts, diced small
  • 2 tbsp olives, diced smal
  • 2-4 tbsp red onion, sliced thin
  • 1/3 cup tomato sauce, your favorite recipe or brand
  • 12"x8" large piece whole wheat lavash bread

Directions

Clean and dry the kale (see hints), then chop it finely, to about the size of confetti.

Cut the lavash bread in half to make 2 "pizzas" and toast in 400F oven for a few minutes on a pizza screen, until crisp.

Spread a layer of sauce on the toasted lavash bread (must toast without toppings first), then sprinkle on some sun-dried tomatoes, then add a GENEROUS layer of kale (don't be scared!), followed by the chopped olives, artichoke hearts and onions.

Put the pizzas back in the oven for 5-8 minutes, just to heat the toppings and begin to wilt the kale.

Slice each pizza into six pieces with a chef's knife to make it a bit easier to eat, and start munching as soon as it is cool enough to pick up.

Any variety of kale can be used for this recipe (green curly kale, lacinato or dinosaur kale and red/ purple kale). Rinse the kale under cool running water, rip bite sized pieces of the leaves off of the stems and let them soak in a large bowl of ice water for 5-10 minutes (or up to several hours if you are busy with other tasks). Reserve the stems for later use.

Dry the kale with a salad spinner or by wrapping in paper towel.

Hints: I finely chop the kale stems and add them to our weekly salad mix or mirepoix (carrot, celery and onion) when making soup or I throw them into stir-fries.