I have this habit of becoming fixated on an ingredient and trying to see how many things I can squash it into. Right now this ingredient is kale…which isn’t such a bad thing given its amazing nutritional qualities!
First I made a Kale & Soba Noodle Salad with Pomegranates and Feta. Then there were the delicious Chicken, Kale & Artichoke Pot Pies. Now I am putting it on pizza. Because putting pretty much anything on home made pizza dough, adding a few dollops of nutmeg-infused ricotta and a sprinkling of pine nuts and mozzarella is GONNA TASTE GREAT.
This pizza is super easy. As in it can be in the oven in a matter of MINUTES. #winning.
The flavors are subtle and mild. Unlike the ‘extroverted’ Ethiopian food I had on Sunday, this pizza is more of an ‘introvert’…delicate and subtle. The kale is mild and sweet. The toasted pine nuts…is there any description needed? They are pine nuts. Aka: so yummy I would put them in my cereal if I could afford to. Finally, freshly ground nutmeg adds a whole new nutty dimension to the creamy awesomeness of the ricotta.
Do I need to keep going?
- 2 cups kale (washed, dried, and shredded into bite-sized pieces)
- 1 tablespoon olive oil
- 3 tablespoons pine nuts
- ½ cup ricotta
- 1½ teaspoon nutmeg ((fresh makes all the difference here!))
- 1 cup mozzarella (grated)
- pizza dough (for one large pizza (12 inches))
- Preheat oven to 450 F.
- In a large frying pan, heat olive oil over medium heat. Add kale and saute until it is a dark green color and starts to become limp. Remove from heat. Add pine nuts to the pan and cook until lightly toasted. Remove from heat.
- On the pizza dough, distribute the kale evenly. Mix together the nutmeg and ricotta. Add small dollops of the ricotta all over the pizza. Sprinkle with pine nuts and mozzarella.
- Bake for 12-15 minutes or until cheese is melted and bubbly and the crust is golden.
*Note: I used Wolfgang Puck‘s pizza dough recipe, although it makes two large pizzas!