Kale Pizza
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 2 lbs Whole Wheat Pizza Dough
  • 1 bunch of kale
  • ½ lb ground lamb
  • 1 roma tomato, sliced
  • ⅓ cup kale, cooked
  • ¼ cup ricotta
  • ¼ cup feta, crumbled
  • parmesan
  • 4 tablespoons raw pine nuts, optional
  • Salt and pepper
  1. Kale Prep: Tear the kale into bite-sized pieces and wash and dry thoroughly. In a frying pan, heat the oil on medium-high. Add the kale and saute for 3 minutes. Salt and pepper to taste.
  2. Lamb Prep: Brown the lamb in a frying pan over a medium-high heat. Salt and pepper to taste.
  3. Place pizza stone in oven (if using) and preheat the oven to 450. To assemble the pizza, on a lightly floured surface, roll out the pizza dough either into 8-inch rounds or to fit into a large cookie sheet. If using a cookie sheet, oil the sheet or place parchment paper on it and transfer the dough to the cookie sheet before assembling the pizza. Top Tomato-Kale Pizza with roma tomato, ⅓ cup cooked kale, ¼ cup ricotta, a sprinkle of parmesan, and a sprinkle of sea salt. Top Lamb-Kale-Feta Pizza with ¼ cup cooked lamb, ⅓ cup cooked kale, ¼ cup feta. Top Lamb-Kale-Ricotta Pizza with 14 cup cooked lamb, ⅓ cup cooked kale, ¼ cup ricotta cheese, a good sprinkle of parmesan, and a good sprinkle of sea salt. Distribute ingredients, except for pine nuts, evenly on pizza dough. If you are using pine nuts, sprinkle 2 tablespoons on each pizza 2 minutes before the baking time is up. Bake for 10-12 minutes, or until the cheese has melted and the crust is slightly golden. Remove from oven and allow pizza to cool for 3-5 minutes before cutting.
Recipe by The Balanced Kitchen at http://www.balancedkitchen.com/2013/12/kale-pizza/