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Garlic & Greens Pizza

adapted from Moosewood Restaurant Cooks at Home

 

CHOOSE A PIZZA CRUST:

6 pita bread halves

1 loaf French bread

1 prebaked pizza shell (15 -inch size)

 

TOPPING:

½. C. sun-dried tomatoes, not packed in oil (optional)

½. C. boiling water (optional)

 

4 large garlic cloves, minced

3 tbsp. olive oil

4 c. coarsely chopped, rinsed, and stemmed kale*

¼ tsp. salt

¼ c. chopped fresh basil

1 ½ c. grated mozzarella cheese

¼ c. grated Pecorino Romano or Parmesan cheese

 

            Preheat oven to 450. If using sun-dried tomatoes, place them in heatproof bowl, cover with boiling water, and set aside.

            In a large skillet, sauté minced garlic in oil for 1 minute. Add kale and salt, and saute on medium high for 5-10 minutes, stirring frequently, until just tender. The cooking time will be less with young, tender kale. Drain and chop the optional sun-dried tomatoes. Add chopped basil and tomatoes to kale and remove skillet from heat.

            If necessary, prepare pizza crust. (For French bread, simply slice in half lengthwise. For pita bread, lightly toast bread in oven at 450 for 3 minutes. Remove from oven and carefully slice pita in half around its outer edge to yield two equal rounds.)

            Spread kale topping on pizza crust using a slotted spoon, and sprinkle cheeses on top. Bake for 10-15 minutes, until cheese is bubbling and crust is crisp.

Serves 2 or 3 as main dish or 4-8 as appetizer

 

*You can also use other greens such as spinach or chard, but be sure to squeeze out excess moisture before topping pizza.

**You can add 2 c. ricotta cheese and use this topping to fill calzones.