Creamed Kale Pizza

By Ali Slagle

Published Feb. 1, 2023

Creamed Kale Pizza
Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.
Total Time
30 minutes
Rating
4(557)
Comments
Read comments

This pizza is as rich, garlicky and salty as a white pizza, but with a layer of crispy-creamy kale on top. Thankfully, there’s no need to cook the greens or simmer the sauce beforehand. Seasoned with Parmesan, garlic, nutmeg and red-pepper flakes, the heavy cream sauce has lemon juice for tang and to thicken the cream. As curly kale bakes under a blanket of heavy cream, some of the leaves become silky-sweet while others get crisp and smoky like a kale chip. Meanwhile, the cream concentrates and mingles with a layer of mozzarella.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:4 servings
  • ½cup heavy cream
  • 3tablespoons finely grated Parmesan
  • 1tablespoon lemon juice
  • 1garlic clove, finely grated
  • ¼teaspoon grated nutmeg (optional)
  • A large pinch red-pepper flakes
  • Salt
  • 4packed cups coarsely chopped curly kale leaves (about 4 ounces, from ½ large bunch)
  • 1tablespoon extra-virgin olive oil, plus more for greasing
  • 1cup grated fresh or low-moisture mozzarella (about 4 ounces)
  • 1shallot, thinly sliced
  • 1pound store-bought or homemade pizza dough, at room temperature
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

557 calories; 26 grams fat; 13 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 60 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 21 grams protein; 942 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Place a sheet pan on the oven’s lowest rack and heat the oven to 450 degrees. In a liquid measuring cup or small bowl, stir together the heavy cream, Parmesan, lemon juice, garlic, nutmeg (if using), and red-pepper flakes. Season to taste with salt; set aside. In a medium bowl, sprinkle the kale with the olive oil and a big pinch of salt; squeeze with your hands until wilted.

  2. Step 2

    Place a kitchen towel on a work surface, then place an upside-down sheet pan or cutting board on the towel. (This will serve as your pizza peel; the towel stabilizes the setup as you roll the dough.) Line the upside-down sheet pan with parchment paper, lightly grease the parchment paper with olive oil and place the dough on top. Stretch or roll the dough on the parchment into a 9-by-13-inch rectangle. If the dough shrinks, let it rest a few minutes before continuing.

  3. Step 3

    Sprinkle the mozzarella over the dough, then add the kale in an even layer. Spoon the heavy cream over the kale, then top with the shallots.

  4. Step 4

    Remove the heated sheet pan from the oven and carefully slide the parchment with the dough onto the hot baking sheet. Cook until the cheese and the crust is golden brown, 14 to 16 minutes.

  5. Step 5

    Use tongs to transfer the pizza to a cooling rack, leaving the parchment behind. Let sit for a few minutes to crisp and cool slightly before cutting and serving.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
557 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

NancySuzyB

I have made a pizza similar to this. I think you can use labneh, creme fraiche, or ricotta in place of the heavy cream. Be careful of the kale burning. I have seen similar recipes that use baby kale. Like the other commenters, I use a pre-heated pizza stone (or steel) in a 500 + oven. Shaping your dough on parchment paper with the help of a little flour and dimple. Then brush with olive oil garlic, parm, and pepper. Put in oven and after it rises a bit, put the toppings on.

Erin

I made exactly as written, only adding lemon zest as well as juice. Absolutely loved the balance of creamy goo and cruciferous funk - it's very reminiscent of Smitten Kitchen's broccoli pizza, a recipe I've made infinity times. Next time I'll pre-bake the crust a few minutes before proceeding; the weighty toppings definitely delay its progress and you risk burning the kale. Otherwise, I wouldn't change a thing.

Carol F.

The upside-down sheet pan functions as the pizza peel. Not everyone owns a dedicated peel.

Teresa

I used all the ingredients as described, but I just used a spray oil on a sheet pan and spread the dough onto that, then toppings also in order as written. And put in preheated 450 degree oven. I was very happy how it came out, the flavors are delicious! Crusty crust too. Maybe when I feel less hungry and have more patience I’ll try to follow as directed. I’d like to make again, maybe with a bit of sausage as well. It’s a keeper recipe for me.

Worried In

This recipe is fantastic as written! It is on a regular rotation at our house. Since the warm weather has begun, we have been grilling the pizza on the gas barbecue. It is delicious!

Michelle Y

made with chard, bc that's what's busting out of the garden. it's amazing--will definitely remake. the only teen at home took some with him when he left bc it smelled so good. it tastes even better.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.