Creamed Kale Pizza

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Creamed Kale Pizza

This pizza is as rich, garlicky and salty as a white pizza, but with a layer of crispy-creamy kale on top. Thankfully, there’s no need to cook the greens or simmer the sauce beforehand. Seasoned with Parmesan, garlic, nutmeg and red-pepper flakes, the heavy cream sauce has lemon juice for tang and to thicken the cream. As curly kale bakes under a blanket of heavy cream, some of the leaves become silky-sweet while others get crisp and smoky like a kale chip. Meanwhile, the cream concentrates and mingles with a layer of mozzarella.

Rating

Ingredients

  • 1/2cup heavy cream
  • 3tablespoons finely grated Parmesan
  • 1tablespoon lemon juice
  • 1garlic clove, finely grated
  • 1/4teaspoon grated nutmeg (optional)
  • A large pinch red-pepper flakes
  • Salt
  • 4packed cups coarsely chopped curly kale leaves (about 4 ounces, from 1/2 large bunch)
  • 1tablespoon extra-virgin olive oil, plus more for greasing
  • 1cup grated fresh or low-moisture mozzarella (about 4 ounces)
  • 1shallot, thinly sliced
  • 1pound store-bought or homemade pizza dough, at room temperature
Set base servings to enable scaling:

Directions

Place a sheet pan on the oven’s lowest rack and heat the oven to 450 degrees. In a liquid measuring cup or small bowl, stir together the heavy cream, Parmesan, lemon juice, garlic, nutmeg (if using), and red-pepper flakes. Season to taste with salt; set aside. In a medium bowl, sprinkle the kale with the olive oil and a big pinch of salt; squeeze with your hands until wilted.

Place a kitchen towel on a work surface, then place an upside-down sheet pan or cutting board on the towel. (This will serve as your pizza peel; the towel stabilizes the setup as you roll the dough.) Line the upside-down sheet pan with parchment paper, lightly grease the parchment paper with olive oil and place the dough on top. Stretch or roll the dough on the parchment into a 9-by-13-inch rectangle. If the dough shrinks, let it rest a few minutes before continuing.

Sprinkle the mozzarella over the dough, then add the kale in an even layer. Spoon the heavy cream over the kale, then top with the shallots.

Remove the heated sheet pan from the oven and carefully slide the parchment with the dough onto the hot baking sheet. Cook until the cheese and the crust is golden brown, 14 to 16 minutes.

Use tongs to transfer the pizza to a cooling rack, leaving the parchment behind. Let sit for a few minutes to crisp and cool slightly before cutting and serving.

Nutrition

Info
Trans Fat: 0 gramsFat: 26 gramsCalories: 557Saturated Fat: 13 gramsUnsaturated Fat: 11 gramsSodium: 942 milligramsSugar: 8 gramsFiber: 4 gramsCarbohydrate: 60 gramsProtein: 21 grams

Source: https://cooking.nytimes.com/recipes/1023871-creamed-kale-pizza