Grilled Potato and Kale Pizza - Featured Recipe - CookingDistrict.com
Featured Recipes

Grilled Potato and Kale Pizza

Potatoes and kale, a classic combination, get a sizzling turn as a grilled pizza topping. The artisan pizza dough needs an hour to rise, and then is ready to use. So make this first and while the dough rises, you can assemble the rest of your ingredients. For a shortcut, substitute a 14-oz. ball of prepared pizza dough.
Categories: American, Pizza, Vegetables, Vegetarian
Portions:
4
Step 1
2 1/4 cups • All-purpose flour
1 tsp • Salt
2 tsp • instant or bread machine yeast
1 cup • Warm water
1 tbsp • Olive oil
1 tsp • Honey
To prepare the pizza dough, stir together flour, salt and yeast in a large bowl. Add the water, olive oil and honey, stirring with a wooden spoon or using a dough hook with an electric mixer until the dough is smooth and elastic. Cover the bowl with plastic wrap and let sit at room temperature (72 degrees F.) until doubled in bulk, about 1 hour.

Transfer the dough to a floured surface and divide into 4 equal pieces and form into balls. Flour a rolling pin or your hands and roll or pat each portion of dough into a 6-inch oval or round. Place the dough rounds on a lightly oiled baking sheet. Brush tops with olive oil. Set aside.
Step 2
2 tbsp • Olive oil
1 tbsp • White or red wine vinegar
1/4 tsp • Minced garlic
1/2 tsp • Sugar
1/8 tsp • Salt
To prepare vinaigrette, combine all the vinaigrette ingredients in a glass jar with a lid. Shake well to blend. (Will keep, refrigerated for 7 to 10 days.)
Step 3
8 • Red or Yukon gold potatoes
1 tsp • Olive oil
• Salt
4 cups • Kale • stemmed and torn
2 tbsp • Romano or Parmesan cheese
To prepare pizza, preheat the oven 450 degrees F. Rinse the potatoes and pat dry. Cut the potatoes into 1/8-inch thick slices and toss with 1 teaspoon olive oil. Place in a single layer on a baking sheet and lightly sprinkle with salt. Bake for about 10 minutes until tender when pierced with a fork.

Place kale in a bowl and toss with the vinaigrette. Add grated cheese and set aside.

Prepare a medium-hot fire in your grill. Place each round on the grill grates. Grill for about 3 minutes on one side or until the pizza has good grill marks. Using grill tongs, turn and grill for another minute. Remove from grill and top with equal amounts of potato slices and kale mixture. Place the pizzas back on the grill. Cover and cook for another 2 minutes or until crust is crisp and kale is lightly wilted.
Nutritional Analysis
Calories500 
Protein14g
56
11%
Carbs82g
328
66%
Fat13g
117
23%
Cholesterol 
Sodium820mg 
Information is on a per portion basis.
Notes

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