4 T. olive oil
… 2 cloves garlic, minced
1 bunch kale (about 12 oz.)
1 T. water
6-8 oz. fresh mozzarella, cut into ¼” slices
4 oz. feta cheese, crumbled
¼ c. parmesan, grated
1) Preheat oven to 425°F. Spread out pizza dough onto baking sheet,
Mix 2 T. olive oil with 1 clove minced garlic and set aside.
2) To strip the kale from the white ribs fold the leaf in half lengthwise, grip the stem end in one hand, and run your other hand down the length of the leaf.
Chop the leaves into small pieces and discard the stems.
Heat the remaining 2 T. olive oil and remaining minced garlic clove in a large sauté pan over medium heat until fragrant (less than a minute).
Add the chopped kale and water; toss to combine. Cover and steam for about two minutes.
Using a slotted spoon, remove the greens to a paper-towel-lined plate and let rest.
3) Brush the garlic oil mixture over the pizza dough. Top with mozzarella, then scatter the kale over the cheese. Crumble feta cheese over the kale, then top with grated parmesan.
4) Bake in preheated oven 8-12 minutes, or until cheese is melted.
– Fruttato Italiano