a-new-pastoral-kale-pizza

Kale Pizza

 

In a mixing bowl, combine:

3 cups flour

1 tablespoon instant yeast

1 teaspoon sea salt

2 tablespoons olive oil

1 cup water

Stir together to form a ball of dough (you may need to add more water or more flour).

Knead the dough in the bowl or on a lightly floured board for about 1 minute.

Place the dough in an oiled bowl and set aside in a warm place to rise (alternatively, put the dough in the refrigerator for 24–48 hours).

Divide the dough in half and knead to form two smooth balls (the balls can be wrapped and refrigerated for a day or two).

Preheat the oven to 400°F.

Place the dough on a floured board and roll out to form a flat pizza shapes, about ½-inch thick.

Place on an oiled baking sheet.

Brush the dough lightly with:

Olive oil

Add a thin layer:

Tomato sauce

Add:

Kale, tender young leaves chopped

Fresh mozzarella, torn into small pieces

Mozzarella, grated

Cherry tomatoes, halved

Herbs, chopped

Salt

Bake until the pizza crust is golden and the cheese is bubbling.

Serve.