Guys. This is such an easy weeknight dinner. For this white pizza, I paired kale with fontina and peppered goat cheese, plenty of garlic and a hint of fresh lemon for tanginess. Kale turns crispy, sweet and nutty when exposed to high heat giving this pizza the perfect crunch.
Here’s what you’ll need:
- 1 lb homemade pizza dough, proofed (store bought works too)
- 8 oz curly kale, washed and torn into bite-size pieces
- 1 tbsp avocado oil
- 4 cloves garlic, thinly sliced
- 1 tsp finely chopped fresh rosemary
- 1/4 tsp crushed red pepper
- 1 tbsp freshly squeezed lemon juice
- 4 oz fontina cheese, grated
- 2 oz pepper crusted goat cheese, crumbled (can sub regular goat cheese)
- Pink salt and freshly ground black pepper, to taste
- Semolina flour
- Position oven rack to the lowest part of the oven and place a pizza stone on the rack. Preheat oven to 450 F.
- In a small skillet, heat the oil over medium and add the garlic, crushed red pepper and rosemary. Cook until the garlic is golden and squeeze in the lemon juice, salt and pepper. Toss in the kale and make sure it gets evenly coated (you don’t want it to burn in the oven). Set aside.
- Sprinkle a pizza peel with semolina and stretch the pizza dough into a circle. Sprinkle on half the fontina cheese, then the kale and then top with the remaining fontina and goat cheese. Slide the pizza onto the stone and bake until the top is golden and the cheese is bubbling, about 10-15 minutes, rotating halfway through. Let cool for 5 minutes and serve.
*You can use an upside down baking sheet instead of a pizza stone, and parchment paper instead of a pizza peel. Just make sure to place the baking sheet in the oven while it preheats.