Greens on pizza? Kale yeah! It’s easy to love those nutritious veggies when they come with a golden crust, rich ricotta, and a big squeeze of sweet Meyer lemon.
What You Get
Par-baked pizza crust
Grated Parmesan cheese
What You’ll Need
Salt and freshly ground pepper
Chile flakes (optional)
Makes 3 servings
Active Time: 15 minutes
Total Time: 25 minutes
Preheat the oven to 450°F. Make sure the rack is in the center of the oven. Place an empty sheet pan below (to catch any drips from the cooking pizza).
Thinly slice ½ shallot. Thinly slice 1 clove of garlic. Place a couple of handfuls of the baby kale in a bowl, drizzle with 2 teaspoons olive oil, season with a pinch of salt, and toss lightly to coat.
Remove the pizza crust from the package, but leave it on the cardboard. Drizzle with 1 tablespoon olive oil and sprinkle with salt. Scatter with the sliced shallot and garlic, dollop with the ricotta, and sprinkle with a pinch of chile flakes, if using. Top with the dressed kale (slightly mounded is okay, it will wilt down). Shimmy the pizza from the cardboard directly onto the oven rack and bake until the kale is browned and the ricotta is golden, 12 to 15 minutes.
Using a clean towel or the cardboard, transfer the pizza to a cutting board. Cut the pizza into wedges and sprinkle with the Parmesan. If you have a microplane, you can also shower with grated lemon zest. Generously squeeze lemon juice over the top and serve warm.