Categories: Pizza/flatbread
Ingredients
- 2 tbsp. olive oil
- 6 garlic cloves, thinly sliced
- 1/8 tsp crushed red pepper
- 1 bulb fennel, trimmed and very thinly sliced
- 1/2 tsp dried oregano
- 1/2 bunch kale, stems removed, leaves thinly sliced
- 1 lb. pizza dough, at room temp
- 8 oz shredded mozzarella
- 6 tbsp. grated Parmesan
Directions
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Position a rack in the center of the oven; preheat to 450. In a large nonstick skillet, heat 1 tbsp. oil over medium. Add the garlic and crushed red pepper and cook, stirring often, until the garlic begins to brown at the edges, 1 to 1 1/2 minutes. Add the fennel and oregano and cook, stirring often, until the fennel softens slightly, 3-4 minutes. Stir in the kale; cook until just wilted, about 1 minute. Season with salt.
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Brush the remaining 1 tbsp. oil on a pizza pan or large baking sheet and stretch the dough over it. Sprinkle with 1 cup mozzarella, leaving a 3/4-inch border around the edges. Top with the kale mixture, then sprinkle with the remaining 1 cup mozzarella and the Parmesan.
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Bake until the edges of the dough are lightly golden and the cheese is browned in spots, 16-18 minutes.