Roasted Tomato, Kale and Feta Pizza

1 Nov

hurricane sandy came and left a trail of destruction here. We were lucky. We lost power for 2.5 days… Others weren’t so lucky. The jersey shore I grew up with is no longer 😦

I made this well before the storm just didn’t have time to post it. We got some kale in the csa and I had picked up some tomatoes at tj’s so this seemed like the perfect use for them. I let it sit in the oven a little too long. But it was still eh. And a little more involved than I like a pizza to be.


Roasted Tomato, Kale and Feta Pizza
adapted from Annie’s eats


For the tomatoes:
4-5 medium tomatoes
Olive oil
Pinch of sugar
Kosher salt and freshly ground pepper

For the pizza:
2 tbsp. plus 2 tsp. olive oil, divided
2 cloves garlic, minced
½ tsp. red pepper flakes
3-4 cups kale leaves, stemmed and roughly chopped
1 ball pizza dough
2 oz. mozzarella, shredded*
3-4 oz. crumbled feta cheese

To roast the tomatoes, preheat the oven to 300˚ F. Line a baking sheet with a silicone baking mat or parchment paper. Slice the tomatoes into about ½-inch thick slices. Lay the slices in an even layer on the prepared baking sheet. Drizzle lightly with olive oil, sprinkle with a pinch of sugar, and season with salt and pepper. Bake for 50-60 minutes, carefully flipping the slices halfway through baking, until roasted and slightly browned. Transfer the tomatoes to a plate lined with paper towels, layering if needed. Refrigerate at least a few hours to drain excess liquid from the tomatoes.

In a small skillet, combine 2 tablespoons of the olive oil with the garlic and red pepper flakes. Warm over low heat for about 10-15 minutes to infuse the oil with the flavors of the spices. Set aside.

In a medium skillet, heat the remaining 2 teaspoons of oil over medium-high heat. Add the kale to the pan and cook, stirring occasionally, just until the leaves are wilted. Remove from the heat and set aside.

To make the pizza, heat the oven to 500˚ F and preheat a pizza stone for at least 30 minutes. Roll out the pizza dough into a 12-14 inch round. Lightly brush the dough with the garlic-red pepper oil. Sprinkle the shredded mozzarella over the dough. Layer with the wilted kale, roasted tomato slices, and feta.

Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 11-12 minutes. Remove from the oven and let cool slightly before slicing and serving.


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