Post in partnership with Muir Glen Organic. See below for more details.
Every week, like clockwork, we have pizza on Thursday nights. It’s the perfect way to spring us into one last day before the weekend. I love making sauce from fresh tomatoes. But when they’re not available, I keep this tomato sauce recipe handy. We always have cans of tomatoes stocked for so many different uses. One of my favorites is Muir Glen Organic stewed tomatoes. They have great flavor, can be used as is or blended, and are the best way to make a perfect pizza sauce. Best of all, if you use pre-made dough (either store bought or homemade- I grab the tomatoes and often pizza dough from Whole Foods), this kale pizza is ready in 30 minutes!
A hearty kale pizza that could easily be eaten for breakfast or dinner. Make an extra batch of the garlicky kale to use on grain bowls or in omelettes.
- 1 can Muir Glen Organic stewed tomatoes 15 ounce
- 1/2 cup fresh basil packed
- 1 tablespoon dried oregano
- 1 clove garlic
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon balsamic vinegar
- 1 bunch kale 8 oz
- 2 tablespoons olive oil
- 2 cloves garlic minced (.25 oz)
- 1 package store bought or homemade pizza dough room temperature
- 6 to 8 tablespoons homemade pizza sauce
- 6 ounces shredded mozzarella cheese
- 4 large eggs
- Parmesan cheese for topping
- Preheat oven to 500°F. If using a pizza stone, place on highest rack.
- In a blender, combine ingredients for sauce. Puree until smooth. Set aside.
- Remove kale stems from leaves. Chop roughly into strips. Heat olive oil in medium pan over medium high heat. Add garlic and cook until fragrant, about 1 minute. Add kale and stir until greens are tender and start to wilt, about 4 to 5 minutes. Remove from heat and set aside.
- Divide pizza dough in half. Roll out one half until dough is about 1/4 inch thick. Add 3 to 4 tablespoons of homemade pizza sauce. Layer with half the kale greens and half the cheese. Transfer pizza to pizza stone.
- Bake at 500°F for 3 to 4 minutes, just to start the cheese melting. Remove from oven. Using a spoon, create two wells in the topping. Crack one egg into each well. Return to oven and continue to cook until whites are just set and the cheese/crust is golden, 4 to 5 minutes (or longer depending on how well your oven keeps temperature.
- Repeat with remaining dough and pizza toppings.
Tips & Tricks: I recommend using a pizza stone to get a crispy crust on your pizzas. For this recipe, I put the stone directly under the broiler where it’s hottest. I also divided the dough into two smaller sized pizzas because it’s easier to manage with the eggs.
If you want more well done eggs, crack them onto the pizza before baking. Then cook as above, baking for 4 minutes and broiling for 2 more minutes.
This sauce recipe makes more than enough for the pizzas. Use the leftovers with pasta or freeze for future pizza. If you can't find fresh basil, use about 1 tablespoon of dried basil instead.
Nutrition: See the information.
This kale pizza serves as such a great base for trying different flavors. We eat a lot of greens on our pizza during the cooler months and there’s a lot of room for playing around. You could also add any extra vegetables you have on hand. Potatoes, onions, and fennel are some of my other cooler-weather favorites.
Greens: Don’t have kale? Try this pizza with collards, Swiss chard or spinach.
Cheese: You could swap mozzarella for a stronger cheese such as gouda, fontina, or a smoked mozzarella.
Spice: Kick up the heat by adding 1 teaspoon of crushed red pepper flakes to the tomato sauce, or the greens.
I always keep a few cans of tomatoes on hand for sauces, soups, stews, and even paella. It’s a pantry must-have! Stewed tomatoes are a favorite because the sauce is just the right thickness and the flavor is always spot-on. Plus, who can refuse a sauce like the pizza sauce above that’s as easy as blending everything together! Look for Muir Glen Organic stewed tomatoes at your local Whole Foods store.