Marinated Kale and Whipped Ricotta Pizza Recipe

How strange would it be if my new favorite pizza included something green?

I’ve always been a simple pizza person — classic cheese, minimal fuss. But recently I fell for a pizza that’s subtle, fresh and a little unexpected: whipped ricotta paired with marinated kale. It’s not overloaded with toppings, but the few ingredients it uses are bold and delicious together.

The two stars here are whipped ricotta — silky, creamy and spreadable — and marinated kale that softens and crisps in places. If you’re feeling adventurous you could try whipped feta instead for a tangy alternative, but ricotta gives a milder, creamier base that lets the kale sing.

I use a touch of chili garlic paste on the kale for savory heat, plus fontina for a melty, nutty finish. It’s a mash-up of flavors I love that somehow works perfectly on a pizza crust. The kale’s edges get slightly crisp in the oven, which I love; that’s the one way I truly enjoy kale. Raw kale salads don’t always do it for me, but when the leaves are massaged and roasted a bit, they’re fantastic on pizza.

This pizza is simple but impressive. It’s a great way to get vegetables into a meal without sacrificing the thing everyone loves: pizza. I’m resolving to add more veggies to my pies this year, even if it’s just one or two interesting things — like this kale and ricotta combination.

Marinated Kale and Whipped Ricotta Pizza

Yield:
1 pizza

Total Time:
2 hrs

Ingredients

Pizza dough

• 1 1/8 cups warm water
• 3 teaspoons active dry yeast
• 1 tablespoon honey
• 1 tablespoon olive oil
• 3 cups all-purpose flour
• 1 teaspoon salt

Pizza

• 1 head of kale, stems removed
• 2 tablespoons chili garlic paste
• 1 tablespoon olive oil
• 1 tablespoon honey
• 1 1/2 cups ricotta cheese
• 1/3 cup finely grated Parmigiano-Reggiano, plus more for sprinkling
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 6 ounces fontina cheese, freshly grated
• Crushed red pepper flakes for topping

Instructions

Dough

• In a large bowl, combine the warm water, yeast, honey and olive oil. Stir and let sit until foamy, about 10 minutes. Add 2 1/2 cups of flour and the salt, stirring until the dough comes together but is still sticky. Form into a ball and work in the remaining 1/2 cup flour on a floured surface, kneading for a few minutes.
• Rub the bowl with olive oil, return the dough to the bowl and turn to coat. Cover with a towel and let rise in a warm place for 1 to 1 1/2 hours, until doubled.
• Punch down the dough, shape it on a floured surface into your desired form, and place on a baking sheet or pizza peel. Cover and let rest for 10 minutes. Preheat the oven to 425°F (if using a pizza stone, heat to 475°F and adjust baking time accordingly).

Pizza

• Chop the kale into thin slices. In a bowl, toss the kale with the olive oil, honey and chili garlic paste. Massage the leaves for 2 to 3 minutes, then let them sit to marinate.
• Place the ricotta in a food processor and blend until smooth. Add the Parmigiano-Reggiano, salt and pepper, and pulse until combined and silky.
• Brush the dough with olive oil. Spread half of the whipped ricotta over the dough, leaving a 1/2-inch border. Top with the shredded kale, then add spoonfuls of the remaining ricotta over the kale. Sprinkle with fontina.
• Bake for 25 to 30 minutes (or slightly less on a pizza stone) until the cheese is golden and bubbly. Remove, let cool slightly, then finish with extra Parmigiano-Reggiano and crushed red pepper flakes before serving.

Course: Main Course

Cuisine: American

Cheese cloud!