As a vegetarian, I try to eat foods that pack a punch. Kale is widely considered a superfood because it is high in antioxidants and nutrients like vitamin C and beta carotene, and it’s a rich source of minerals (think iron, manganese, calcium and potassium). Yes, every now and then I do my research!
Finding and consuming nutrient-rich foods has become a passion of mine. Part of the reason I enjoy being a vegetarian is because I am forced to be creative and find foods that will provide all the minerals, nutrients, and vitamins I need. I try to avoid over-supplementing and instead eat actual food for my dietary needs.
Fall is in the air and I’m excited to see kale making its way back into recipes. Kale is a vegetable that I never knew much about. Several years ago, I saw kale on a “Top 10” food list in a magazine, so Ian and I bought a bunch, steamed it, and proceeded to gag it down. It wasn’t a pretty scene. Kale has a tendency to be a bit on the bitter side, but I’ve since learned that sauteing it with a little garlic and onion takes the bitter right out!
Last week, I saw Katie’s recipe for Kale and Parmesan Flat Bread and felt suddenly inspired. I had a plan for my next learning to cook endeavor. Ian and I have a weekly pizza night. We fell in love with making pizza while in Italy, and Ian has since perfected the art of homemade dough (after months of trial and error mind you!). After years of watching Ian make our weekly pizza, I figured it was time for me to give it a go.
Armed with a bunch of kale and detailed dough directions from Ian, I felt ready to conquer pizza night. Please hold your applause until the end, but I’ll have you know that I actually chopped all the veggies myself! I know, I know – amazing! The only minor hiccup was when my eyes swelled up as I chopped the onions. And I don’t mean they swelled with tears (though tears were involved). I mean they swelled shut and I had to step outside until I could see again!
I adapted Katie‘s recipe a bit and used Ian’s perfected dough recipe. The result was quite delicious and a recipe I’m proud to share. Much to my surprise, I actually had a lot of fun making the pizza! I’m finally finding some comfort in the kitchen. 🙂
Ian’s dough recipe
200g High Gluten flour
130g cold water
1 T olive oil
1 tsp yeast
1 tsp fine salt
*Use a scale for precise measurements!
Mix high gluten flour, water, olive oil, and yeast on lowest setting for 30 seconds. Add fine salt and mix on high for 6-8 minutes. Coat hands in flour, remove dough from bowl and form into a ball. Spray bowl with cooking spray and place the dough ball in center. Spray the top of dough ball with cooking spray, cover the bowl with saran wrap, and allow dough to rise for roughly 3 hours.
Recipe: Kale and Onion Pizza
Adapted From: Yes, I Want Cake
Yield: 1 pizza (8 slices)
3 T olive oil
1/2 yellow onion, sliced
2 garlic cloves, minced
1 bunch kale, stems removed
3 Roma tomatoes, diced
1 1/2 c mozzarella cheese
salt and pepper to taste
Preheat oven with pizza stone to 550 degrees. Allow pizza stone to preheat for 30 minutes.
Cut (or tear) the kale into bite sized pieces. Sautee the onion and garlic until softened. Then add the kale, a handful at a time, until it is all wilted and tender. About 5 minutes. Set aside.
Roll out the dough using your hands (gently push from the center out). Be sure to use plenty of flour! Using hot pads, removed the pizza stone from the oven and place on the stove top. Place the formed dough on top of the pizza stone. Drizzle olive oil on dough and brush to cover. Top pizza with mozzarella, tomatoes, and sauteed kale and onions.
Switch oven setting from bake to broil and cook 10-15 minutes. (Broiling allows the oven to cook the top of the pizza while the pizza stone crisps the bottom)