Categories: Pizza/flatbread
Ingredients
- 1 lb. bakery pizza dough
- Cooking spray
- 1/2 cup sliced red onion
- 1 garlic clove, sliced
- 2 tbsp olive oil, divided
- 4 cups coarsely chopped kale
- 1 tsp chopped fresh rosemary
- 1 tbsp red wine vinegar
- 2 tsp plain yellow cornmeal
- 1/2 cup crumbled blue cheese
- 2 oz. fontina cheese, shredded
- 1/4 tsp dried crushed red pepper
Directions
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Place dough in a large bowl coated with cooking spray, and lightly coat dough with cooking spray. Cover with a clean cloth, and let rise in a warm place, 1 hour.
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Roll dough to a 14-inch circle on a lightly floured surface; cover with plastic wrap.
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Preheat oven to 450. Cook onion and garlic in 1 tbsp hot oil in a 12-inch cast-iron skillet over medium-high heat, stirring often, 2 minutes or until onion is tender. Add kale and rosemary. Cook, stirring constantly, 2 minutes or just until wilted. Stir in vinegar. Add table salt to taste. Transfer to a bowl.
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Wipe skillet clean. Reduce heat to medium. Coat skillet with 2 tsp oil; sprinkle with cornmeal. Arrange dough in skillet, gently stretching edges to cover bottom and sides of skillet. Cook over medium heat 2 minutes. Remove from heat. Top with kale mixture and cheeses. Brush edges with remaining 1 tsp oil.
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Bake pizza at 450 for 12-15 minutes or until crust is golden. Sprinkle with crushed red pepper.