Kale and cream on pizza may sound crazy, but once you've tried it, you'll be planning to make it again and again. Inspired by and veganized from NYT's Cooking, I used Aglio Olio seasoning blend and vegan whipping cream from Trader Joe's. Substituting 1 clove of crushed garlic into the cream sauce is a delicious option if you don't have access to Trader Joe's. **Note-
pre-cooking the dough for a few minutes before adding ingredients ensures that the dough is fully cooked before the kale starts to burn.
INGREDIENTS
1 ball store bought pizza dough
Olive oil
1 Tbsp Trader Joe's Aglio Olio seasoning, divided
1/4 tsp red chili flakes, divided
1/2 cup non-dairy cream
1/4 cup non-dairy parmesan, shredded
1 Tbsp lemon juice
1/2 bunch(4 cups) curly kale, destemmed & finely chopped
5-6 oz dairy free mozzarella cheese, shredded
1 shallot, thinly sliced
DIRECTIONS
1. Preheat oven to 475°F. If using pizza stone, place pizza stone in oven to heat. Roll out pizza dough on floured surface.
2. Combine cream, parmesan cheese, lemon juice, 1 tsp Aglio olio seasoning and 1/8 tsp chili flakes. Set aside.
3. Place kale in a bowl. Add 1 Tbsp olive oil and 1 tsp Aglio Olio seasoning. Massage kale with hands until kale leaves are coated and softened.
4. Place dough on pizza pan(or cornmeal dusted pizza slip). Brush entire pie with olive oil, then sprinkle with 1/2 tsp Aglio Olio seasoning.
5. Place seasoned pizza dough in oven for 3-5 minutes. Remove from oven and flatten any air pockets.
6. Sprinkle mozzarella cheese onto pizza dough. Top with kale. Drizzle cream mixture over kale, then top with sliced shallots. Sprinkle remaining Aglio Olio seasoning and chili flakes over pizza. Sprinkle with salt and a drizzle of olive oil.
7. Bake until crust browned, cheese melted and kale cooked, approximately 8-11 minutes. Watch carefully to not burn kale.
8. Let stand a couple of minutes before slicing.
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