Tuscan Kale Pizza

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A tasty pizza recipe using white beans, rosemary, garlic and garden-fresh kale topped with Romano and mozzarella for a meal that is sure to get everyone to the dinner table.

Ingredients:

Dough:

• Spray olive oil
•  1 1/2 cup hot water
• 2 1/4 teaspoons active dry yeast
• 2 tablespoons DeLallo Extra Virgin Olive Oil
• 1 1/2 teaspoons salt
• 1 cup whole wheat flour
• 3 cup unbleached white flour
• Additional flour or fine-ground cornmeal for sprinkling

Toppings:

• 1 tablespoon butter
• 1 tablespoon DeLallo Extra Virgin Olive Oil
• 1 tablespoon fresh chopped rosemary
• 2 cloves garlic, minced
• 1 (14-ounce) can DeLallo Cannellini Beans, rinsed and drained
• 1/2 teaspoon cayenne pepper (optional)

• 4 Tuscan Kale leaves
• 2 shallots, thinly sliced
• 2 tablespoons Extra Virgin Olive Oil
• 1/2 cup water
• 5 ounces mozzarella, fresh or aged, grated
• 1 ounce Pecorino Romano, grated
• 2 tablespoons chopped DeLallo Pine Nuts

Directions:

This recipe makes two 14-inch pizza crusts and enough kale topping for one pizza. Try DeLallo Imported Italian Pizza Sauce or Italian Style Pizza Sauce for the second pie.

Grease a large mixing bowl with spray olive oil. In a stand mixer, combine water, yeast, Extra Virgin Olive Oil, salt and both types of flour, adding flour in increments. When combined, knead in the mixer for 3 minutes. Turn dough into greased bowl, cover and set in a warm place to rise until doubled in bulk, about 1 hour.

Place pizza stone on the middle rack of the oven and preheat to 500°F.

When dough has doubled in size, punch down, divide into two pieces, shape each into a round, set on a floured surface and cover with a cloth for about 15 minutes.

Melt butter with olive oil in a small skillet. Add rosemary and garlic and sautée until garlic is golden. Add beans and cook until warm through, then mash with a potato masher and season with cayenne and salt to taste.

Cut the center rib from the kale and slice leaves crosswise into half-inch ribbons. In a larger skillet, sautée shallots in olive oil until transparent. Add kale, sauté for a moment until coated with oil, add a half-cup of water, cover and allow to steam until pan is dry and kale tender.

On a floured countertop, roll out the first pizza dough round into a 14-inch circle. Transfer to a flour- or cornmeal-sprinkled pizza peel. Spread on bean paste, then evenly apply kale-shallot blend. Top with cheeses and sprinkle with pine nuts.

Bake for about 8 minutes, until crust looks toasty and cheese is beginning to brown.

While the first pizza bakes, prepare the second pizza round with the topping of your choice.

Serves 4 Printer-friendly version