Kale and burrata.
At first thought, they may seem like a pretty unlikely pair to end up hanging out on top of a pizza together.
One is the leafiest of greens: fibrous and something to be pulverized into a smoothie or massaged until silky smooth and palatable.
The other is a symbol of decadence: soft, oozing, the queen of cheeses.
The glutton and the health nut. The diet and the indulgence.
Whatever. Let’s get real about why you should make this Crispy Kale and Burrata pizza.
Peter is a pizza fan through and through, but admittedly when I told him I had made a pie topped with kale, he wasn’t chomping at the bit to get his first taste. Cut to the third or fourth slice and we’re having the “whos had more” discussion (he had).
Helloooo golden mozzarella crust, crispy, nutty kale and pools of soft burrata.
Lemon zest, garlic and chilli flake cut through all of that, making it a pleasantly balanced bite.
You don’t even need dip! (I always use dip).
You also won’t feel weighed down by this ‘za.
In fact, you’ll feel awesome because you just made something that rivalled your favourite Italian haunt (that would have probably cost 29 dollars because burrata) …which is precisely why you should carve out a Monday to make this for you and your unsuspecting loved ones.
Or a Saturday night over Aperol spritzes. We’re fancy now!
- 12 oz pizza dough (homemade or store bought)
- 2 tbsp olive oil, divided
- 4 oz kale, stemmed and thinly sliced (1 small bunch or 1/2 large bunch)
- 5 oz burrata cheese
- 3 garlic cloves, thinly sliced
- 3/4 cup shredded mozzarella cheese
- 1/4 cup parmesan cheese
- 1 tsp chili flakes
- 1 tsp lemon zest + lemon juice (juice optional)
- Sprinkle flakey salt (optional)
- fresh basil, thinly sliced
- 1 hour ahead, place pizza dough in a lightly oil bowl and cover with plastic wrap. Set aside.
- While the dough rests, combine kale and 1 tbsp in a large bowl. Season with salt and pepper. Toss, massaging with hands until coated in oil. (this helps prevent kale from burning)
- When ready to bake, preheat the oven 500 F. Position your oven rack to somewhere close to the middle. Grease a large round baking sheet with olive oil.
- Lightly flour a clean work surface. Stretch the dough ball into a 10-12 inch circle (or whatever shape you like).
- Transfer the stretched dough to the prepared baking sheet. Brush over remaining 1 tbsp of oil. Sprinkle over mozzarella, parmesan, chili flakes, lemon zest and garlic. Bake for 10-14 min, until cheese is melted and just starting to brown.
- Adjust oven to a high broil. Sprinkle over kale evenly and roughly tear burrata over pizza. Broil pizza for 4-6 min, until the kale is crisp and golden. Sprinkle over fresh basil, flaky salt and squeeze lemon juice over to taste (all optional)
- Slice and enjoy!