Potato Kale Garlic and Cheese Pizza – Freshly made pizza topped with thinly sliced potato, kale, red onion, a hint of garlic and delicious cheeses. One of the best pizza combo toppings ever!
Did I ever tell you I love pizza? Well, I’m telling you know. Do you share my love?
Really what’s not to love? It’s got carbs, cheeses and a gazillion toppings to choose from. Here’s my latest happy variety. It involves my latest veggie crazy, kale. It also has one of my favorite veggies of all time, onions.
Mmmm. Love the pizazz onions add to dishes. Makes me heart sing and my taste buds dance.
This version also includes the staple veggie, potatoes. Can’t go wrong with potatoes. The potatoes on here end up being like a potato chip. Perfectly crisp but not hard.
I think I’m going to make this for the next 16 Friday pizza nights. It’s that good!
So I hope you decide to take a risk and try something new. This pizza is everything I wanted it to be and I’d love to hear from you.
Til we meet and eat again,
I heat the cast iron pan in the oven for 30 minutes prior to baking. I sprinkle cormeal on parchment, stretch and shape the dough and place on the parchment. I use my pizza paddle to transfer pizza (that’s on the parchment into the oven). Perfect pizza!
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- 1¼ cups warm water
- 2 Tablespoons extra virgin olive oil
- 3¾ - 4 cups bread flour
- 1½ Tablespoons sugar
- 2 teaspoons Kosher salt
- 2 teaspoons active dry yeast
- 1 russet potato
- 4 cups kale, chopped and ribs removed
- 2 cups mozzarella cheese, shredded
- 3 cups fontina cheese, shredded
- ½ teaspoon garlic powder
- ½ red onion, sliced thin
- Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer. With the mixer running, add water and oil and mix until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
- Grease a large bowl with a few drops of olive oil, add the dough, cover the bowl with plastic wrap. Let it rise until doubled (about 45 minutes - 1 hour).
- About 30 minutes into rise time, heat oven to 450 degrees. Place baking stone on center rack in oven. (Allow to preheat for at least 30 minutes prior to baking.)
- Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with plastic wrap and let them rest for 10 minutes.
- Meanwhile, slice potato very thin. I used the food processor. A mandoline would also work well. Rinse and drain. Pat dry with paper.
- Use parchment or pizza paddle sprinkled with cornmeal. Shape dough into desired shape. Place dough on parchment or pizza paddle.
- Sprinkle each dough with ¼ teaspoon garlic powder. Spread half of mozzarella and fontina cheeses evenly over dough. Add chopped kale and red onion. Top with potato slices. Repeat with second pizza.
- Slide pizza onto preheated stone and bake for 8-10 minutes or until cheeses are melted and crust is crisp and lightly browned.
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