Print
Garlicky Kale Pizza

Garlicky Kale Pizza with Eggs

  • Author: Erin Alderson
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 2 pizzas (4 servings) 1x
  • Category: Main Course

Description

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.


Scale

Ingredients

Pizza Sauce

  • 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

Pizza

  • 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)

Instructions

  1. Preheat oven to 500°F. If using a pizza stone, place on highest rack.
  2. In a blender, combine ingredients for sauce. Puree until smooth. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Repeat with remaining dough and pizza toppings.

Notes

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.


Nutrition

  • Calories: 498
  • Sugar: 6.6
  • Sodium: 1154.6
  • Fat: 24.9
  • Carbohydrates: 44.6
  • Fiber: 5.5
  • Protein: 24.8
  • Cholesterol: 223.8