Thin-crust kale pizza
You might hesitate when you see kale on the ingredient list for pizza, but dietitian Timaree Hagenburger says to go for it. "You will be amazed!" Our cameraman, who was skeptical and even "braced himself" before taking a bite, thought it was great and gobbled up all the samples.
Timaree HagenburgerNutrition Professor
, Cosumnes River College, Sacramento
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3 cups chopped kale (any variety)
Large piece of whole wheat lavash bread (about 12 by 8 inches)
1/3 cup marinara sauce
2 to 4 tbsp. small strips sun-dried tomatoes
2 tbsp. diced olives
4 tbsp. diced artichoke hearts
2 to 4 tbsp. thinly sliced red onion or pickled red onions
Rinse kale under cool running water and rip bite-sized pieces of the leaves from the stems. Reserve stems for later use. Soak leaves in a large bowl of ice water for 5 to 10 minutes, or up to several hours if you are busy with other tasks. Dry kale with a salad spinner or by wrapping in a paper towel. Chop kale finely, to about the size of confetti.
Cut lavash bread in half to make 2 "pizzas" and toast in a 400-degree oven for a few minutes until crisp. Spread a layer of sauce on the bread, sprinkle on sun-dried tomatoes, then add a generous layer of kale (don't be scared!), followed by olives, artichoke hearts and onions.
Return pizzas to the oven for 5 to 8 minutes, just to heat the toppings and begin to wilt the kale. Slice each pizza into 6 pieces with a chef's knife to make it a bit easier to eat, then start munching as soon as it is cool enough to pick up!
Timaree's prep smart, cook smart tips:
- The amounts are approximates, as everyone likes their pizza a little different. You may also want to add other toppings, such as finely chopped steamed broccoli, very thinly sliced zucchini, garlicky mushrooms or bell peppers.
- Any variety of kale can be used for this recipe. It is fun to experiment with green curly kale, lacinato or dinosaur kale and red/purple kale.
- I finely chop the kale stems to use later. For example, add to mirepoix (carrot, celery and onion) when making soup, mix with other greens for salads or toss into stir-fries.