Kale, Roasted Tomato & Feta Pizza

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This my absolute favorite pizza we make at home. We’ve been eating it for years, pretty regularly, but I’ve never remembered to take pictures and post it here. But, here it is! The pizza has a garlic and olive oil “sauce” layer, then is topped with oven roasted tomatoes, sauteed kale, mozzarella and feta. It’s a winning combination of flavors – our 8 month old even loves it! Sometimes we add italian sausage (since James thinks every meal needs meat), but it is just as good, if not better, without. It comes together quickly and you can even roast the tomatoes a day ahead of time.

I use my favorite pizza crust for this recipe, but you can use a pound of store-bought pizza dough instead if you aren’t into making your own. Trader Joe’s has decent and inexpensive dough, but you have to make sure to bring it all the way to room temperature before using – it’s actually a crucial step in most refrigerated pizza doughs!

Kale, Roasted Tomato & Feta Pizza
yields one 12-14 inch pizza

6 roma tomatoes, cut into 1/4 inch slices
3 Tbs olive oil, divided
salt and pepper
1 lb pizza dough (if you use the linked recipe, it will be a 1/2 batch. You can freeze the rest for another pizza!)
4 cloves of garlic, minced
1/4 tsp red pepper flakes
1 small bunch of kale, stems removed and leaves roughly chopped
4 oz mozzarella cheese, shredded
2 oz feta, crumbled

Preheat oven to 325F. Line a baking sheet with parchment paper and place tomatoes slices in a single layer on the sheet. Drizzle tomatoes evenly with 1 Tbs of oil and sprinkle with salt and pepper. Roast tomatoes for approximately one hour, or until they are lightly browned and wrinkled. Set aside. If you do this ahead of time, you can put the tomatoes in the fridge after they’ve cooled.

Preheat oven to 500F, with a baking sheet or pizza stone on the middle rack of the oven, for at least 30 minutes.

In a large saucepan, add 2 Tbs of oil, garlic, and red pepper flakes. Cook over medium heat until garlic softens but does not brown. Remove from heat and pour into a small ramekin. Without cleaning out the saucepan, add in kale leaves and pour in 2 Tbs of water. Cook over medium-high heat until the leaves have wilted, no more than 2-3 minutes.

To assemble the pizza, roll dough out on a parchment lined baking sheet or large cutting board in a 12-14 inch round. Spread the garlic-olive oil evenly on the dough. Sprinkle 2 oz of mozzarella on top of the oil and follow with all of the kale and tomatoes, spreading them evenly throughout. Top with the remaining 2 oz of mozzarella and finally the feta. Season the top of pizza with salt and pepper. Bake for approximately 11-13 minutes, or until crust is browned and cheese is blistered.

Recipe adapted from Annie’s Eats

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