This Kale chip pizza is the answer to enjoying your pizza without all the guilt. It’s loaded with veggies. No meat and it’s light on the cheese.
This is the first pizza post on AN! I’m excited to tell you about it because it came together on a whim and it’s healthy enough to be classified as guiltless.
I was cleaning out my fridge and discovered some veggies that needed to be used up.
Pizza!. Have veggies – make pizza.
My Mr. was happy about that. I mean, who doesn’t love pizza?
My preference is veggie pizza though. Meaty cheese-filled pizza weighs me down. Does that happen to you? Or is it just me?
This pizza. It has a little cheese and lots of veggies. One being kale chips. What!? Yes.
When there’s kale I make chips. Love ‘em. They’re the answer to that salty crunch craving except they’re easy on the hips.
I made the pizza with the intent of loading it with the other veggies not even thinking to use the kale. Light bulb moment! I bet those kale chips would be great on that pizza.
I caramelized some onions. I roasted a red bell pepper. I sautéed some mushrooms. Layered them on the crust with some mozzarella and sauce and popped it in the oven.
I added the kale chips when it came out of the oven. Salty, briny, crunchy delicious! One of the best pizzas I’ve made yet.
My Mr. had a meaty pizza. I cooked up some ground turkey for his portion of the pizza.
I use this dough recipe for my pizza. Or you can use/buy your favorite dough. Same goes for the sauce.
Kale Chip Pizza
Course: Uncategorized2
servingsIngredients
Dough of your choice
1 red bell pepper roasted and sliced
Mushrooms sliced (as much as you like)
1 medium onion sliced thin (or as much as you like)
Salt to season vegetables
Olive oil for cooking onion and mushroom
Mozzarella cheese (as much as you like)
Kale chips
Your favorite pizza sauce
Directions
- Roast the bell pepper in the oven at 400 until it’s wilted and skin starts to blister.
- Remove from the oven and transfer the pepper to a glass bowl, cover with plastic wrap. When cool enough to handle peel the skin off. It should come off easily.
- Meanwhile sauté the mushrooms in olive oil until just starting to soften. Add salt to the skillet while sautéing. Set aside.
- Add more olive oil and the onions and a little salt to the same skillet and cook them until the onions are golden brown.
- Roll the dough out to your preferred size. If the dough is too large cut it down to size and freeze for later use.
- Spread the sauce on leaving 1 inch of dough showing on the edges.
- Sprinkle a light layer of mozzarella on
- Slice the red pepper and sprinkle on top of the cheese.
- Spread the onion and mushroom on.
- Add the remaining cheese you are using.
- Brush a little olive oil on the edges of the dough. This will help it brown.
- Bake at 400 until the dough is browned and the cheese is melted. About 15-20 minutes.
- Remove from the oven and spread the kale chips on.
- Let the pizza rest for 10 minutes. Don’t want to burn the roof of your mouth!
- Slice and eat!
