We like Skillet Greens Pizza not only for its flavor but for its seasonality. This pizza combines the sharp flavors of red pepper, red onion, and crumbly blue cheese with a hearty helping of fresh kale.
Ingredients
1 pound bakery pizza dough
Vegetable cooking spray
1/2 cup sliced red onion
1 garlic clove, sliced
2 tablespoons olive oil, divided
4 cups firmly packed coarsely chopped kale or collards
1 teaspoon chopped fresh rosemary
1 tablespoon red wine vinegar
2 teaspoons plain yellow cornmeal
1/2 cup crumbled blue cheese
1/2 cup (2 oz.) shredded fontina cheese
1/4 teaspoon dried crushed red pepper
Preparation
- Place dough in a large bowl coated with cooking spray; lightly coat dough with cooking spray. Cover with a clean cloth, and let rise in a warm place (85°), free from drafts, 1 hour.
- Roll dough to a 14-inch circle on a lightly floured surface; cover with plastic wrap.
- 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 or collards and rosemary. Cook, stirring constantly, 2 minutes or just until wilted. Stir in vinegar. Add salt to taste. Transfer to a bowl.
- 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.
- Bake at 450° for 12 to 15 minutes or until crust is golden. Sprinkle with red pepper.