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Crispy-Kale White Pizza
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out of 0
December 9, 2013
Even though it's covered in gooey cheese, you'll feel like you're getting a full serving of veggies in this green, kale-topped pie.
Robert
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Spanish Tapas Pizza
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Spanish Tapas Pizza
Directions
- Preheat oven to 425 degrees F. Brush large cookie sheet with oil. Place crust on prepared pan.
- In medium bowl, stir together ricotta, Parmesan cheese, chopped green chiles, garlic, dried oregano, and 1/4 teaspoon each salt and black pepper.
- Spread mixture on crust in even layer. Sprinkle with grated part-skim mozzarella and crushed red pepper.
- Toss kale in large bowl with remaining 1 teaspoon olive oil and pinch salt. Arrange on top of cheese in single layer.
- Bake 10 to 15 minutes or until crust is golden and kale is crisp. Garnish with chopped fresh tomato.
Nutritional Information
(per serving)
| Calories | 465 |
| Total Fat | 20g |
| Saturated Fat | 8g |
| Cholesterol | 40mg |
| Sodium | 1,090mg |
| Total Carbohydrate | 46g |
| Dietary Fiber | 3g |
| Sugars | -- |
| Protein | 27g |
| Calcium | -- |
Ingredients
- 1 teaspoon(s) olive oil
- 1 large (12-inch) prebaked thin pizza crust
- 1 cup(s) part-skim ricotta
- 1/3 cup(s) grated Parmesan cheese
- 1 can(s) (4-ounce) green chiles, chopped
- 1 clove(s) garlic, crushed with press
- 1/2 teaspoon(s) dried oregano
- 1/4 teaspoon(s) salt
- 1/4 teaspoon(s) black pepper
- 1 cup(s) grated part-skim mozzarella
- 1/2 teaspoon(s) crushed red pepper
- 3 large leaves kale, tough ribs removed, torn into bite-size pieces
- 1 teaspoon(s) olive oil
- 1 pinch(s) salt
- 1/4 cup(s) chopped fresh tomato
- PREP 15 min
- COOK 15 min
- READY IN 30 min
- DIFFICULTY Intermediate
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