It’s such a versatile green
We eats lots of kale around here. It’s such a versatile green; I can hardly imagine how I ever got along in the kitchen without it. Just in case you didn’t know, kale on pizza is marvelous. This Kale, Tomato, and Parmesan Pizza is one of my favorite vegetarian pizzas. Along with a garlicky crust, the kale gets nice and crispy, and the tomatoes add a bright pop of color and contrast in texture.
It is important to lay the kale on the pizza in a single layer otherwise the kale will not become crispy. Better to have a single layer of kale and not use up all of the kale, than to cram all of the kale onto the pizza just to use it up. If there happens to be a little extra kale leftover, roast it at 350 for 10-15 minutes to make kale chips. Also, slicing the tomatoes extra thin will ensure that they do not make the kale (and rest of the pizza) soggy. After all of the components are prepared, this pizza comes together fairly quickly. This recipe is enough for two medium pizzas and can easily be halved if you just want to make one. I hope you enjoy this kale pizza as much as we do!
