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Pizza with Caramelized Shallots, Kale, and Tomatoes

Pizza with Caramelized Shallots, Kale, and Tomatoes
Yields4 Servings
 1 pizza crust (see my bread machine pizza dough recipe)
 1 tbsp avocado (or olive) oil
 1 cup shallots, thinly sliced
 ¼ tsp fine sea salt
 2 tsp honey
 ½ bunch kale, tough stems removed and leaves chopped
 1 cup cherry tomatoes, halved
 ½ cup feta cheese (skip or use sheep/goat milk cheese to make dairy-free)
1

To prepare toppings, heat oil in a skillet over medium heat. Add sliced shallots, sprinkle with salt and honey, and stir. Cook, stirring occasionally, for 15-20 minutes, until brown and caramelized. Add chopped kale to skillet along with a few tablespoons of water. Stir and continue to cook until kale is wilted and mixed together with the caramelized shallots, about 3 minutes. Remove pan from heat and set aside to cool.

2

When ready to bake the pizza, place a pizza stone in the oven (I highly recommend a pizza stone!) and preheat to 425°F about a half hour before you are ready to bake the pizza.

3

If using pizza dough instead of a prepared crust, roll dough out on a floured surface to desired shape. Crimp edges of dough with fingers to make a crust, if desired. Use a fork to prick holes in the dough prior to baking. (Optional: I like to prebake my crust for 3 minutes before adding the toppings.)

4

Onto the prepared crust, spread the kale and shallots, then the tomatoes, and then the crumbled feta cheese. Sprinkle with salt and pepper. Bake pizza for an additional 7 minutes (or 10 minutes total), until golden brown.

Notes:
5

If you are not using a pizza stone, you will want to heat the oven to 475°F, spread the dough onto an oiled baking sheet, and bake for much longer, probably around 20 minutes. But seriously, the pizza stone is well worth the investment!

Ingredients

 1 pizza crust (see my bread machine pizza dough recipe)
 1 tbsp avocado (or olive) oil
 1 cup shallots, thinly sliced
 ¼ tsp fine sea salt
 2 tsp honey
 ½ bunch kale, tough stems removed and leaves chopped
 1 cup cherry tomatoes, halved
 ½ cup feta cheese (skip or use sheep/goat milk cheese to make dairy-free)

Directions

1

To prepare toppings, heat oil in a skillet over medium heat. Add sliced shallots, sprinkle with salt and honey, and stir. Cook, stirring occasionally, for 15-20 minutes, until brown and caramelized. Add chopped kale to skillet along with a few tablespoons of water. Stir and continue to cook until kale is wilted and mixed together with the caramelized shallots, about 3 minutes. Remove pan from heat and set aside to cool.

2

When ready to bake the pizza, place a pizza stone in the oven (I highly recommend a pizza stone!) and preheat to 425°F about a half hour before you are ready to bake the pizza.

3

If using pizza dough instead of a prepared crust, roll dough out on a floured surface to desired shape. Crimp edges of dough with fingers to make a crust, if desired. Use a fork to prick holes in the dough prior to baking. (Optional: I like to prebake my crust for 3 minutes before adding the toppings.)

4

Onto the prepared crust, spread the kale and shallots, then the tomatoes, and then the crumbled feta cheese. Sprinkle with salt and pepper. Bake pizza for an additional 7 minutes (or 10 minutes total), until golden brown.

Notes:
5

If you are not using a pizza stone, you will want to heat the oven to 475°F, spread the dough onto an oiled baking sheet, and bake for much longer, probably around 20 minutes. But seriously, the pizza stone is well worth the investment!

Pizza with Caramelized Shallots, Kale, and Tomatoes

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