Michael Graydon + Nikole Herriott
Feel free to substitute other types of kale, such as curly or Red Russian, but make sure to pre-dress and massage the leaves as noted in the recipe.
Recipe information
Yield
makes 1 pie (about 6 servings)
Ingredients
1
bunch medium Tuscan kale, ribs and stems removed, leaves cut into 1” strips
¼
cup olive oil
2
tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper
8
ounces fresh mozzarella, grated (about 1½ cups)
1
cup fresh ricotta
2
ounces Parmesan, finely grated (about ½ cup)
Crushed red pepper flakes (for serving)
Need to make a substitution?
Preparation
Step 1
Toss kale with oil and lemon juice in a medium bowl; season with salt and pepper. Massage dressing into kale with your fingers and let sit at room temperature 2 hours to soften (this will keep kale from getting too crispy when baked).
Step 2
Place a rack in lower third of oven and preheat to 525° or as high as oven will go.
Step 3
Once dough has risen in baking sheet, top with mozzarella, dot with ricotta, and top with kale and Parmesan. Bake until golden brown and crisp on bottom and sides, 20–30 minutes.
Step 4
Serve topped with red pepper flakes.
Nutrition Per Serving
Calories (kcal) 680 Fat (g) 32 Saturated Fat (g) 13 Cholesterol (mg) 65 Carbohydrates (g) 72 Dietary Fiber (g) 4 Total Sugars (g) 0 Protein (g) 26 Sodium (mg) 850