Crispy Kale and Pesto Pizza

Introducing your new favorite vegetarian pizza, topped with green pesto, crispy, perfectly seasoned kale, fresh mozzarella, Parmigiano-Reggiano, and a pinch of dried chile flakes.

The trick to getting perfect layers of crispy kale on top and tender kale just beneath is to massage the torn leaves with a mixture of extra-virgin olive oil, salt, and pepper. This process infuses flavor into the cooking green and breaks down its fibers, making it tender enough to easily bite through on a pizza slice.

The Ingredients

• Dough—Any "regular" homemade or store-bought pizza dough will work just fine for Crispy Kale and Pesto Pizza. However, I highly recommend using my Overnight Dough, New York Style Dough, 1-Hour Dough, or 100% Whole Wheat Dough, since all four of these recipes have exceptional flavor and are sturdy enough to handle the thick layer of kale and other toppings.
• Kale—You will need 4 moderately packed cups of torn kale leaves. I like to buy a big bunch of curly kale and tear the leaves off myself, but if you want to save time, you can buy a couple bags of already torn or chopped kale leaves at the grocery store.
• Extra-virgin olive oil—If you have a fancier "finishing" olive oil, this is a good time to use it. The flavor really does enhance the kale as you massage the oil into the leaves. In fact, you could amp up the flavors even more by using a lemon-, chile-, or garlic-infused olive oil.
• Pesto—Not all pesto sauces are created equal. Make sure to use one that tastes great, since this is the pizza's main flavor-enhancer. Follow these instructions to make your own with all basil, or choose a store-bought jar that looks nice and green and contains ingredients you recognize.
• Dried red chile flakes—Be honest. Are the red pepper flakes in your pantry even red anymore? For best results, use good-quality dried chile flakes, and increase the amount to ¼ teaspoon or even ½ teaspoon if you like it hot.
• Fresh mozzarella—Four ounces (half of an 8-ounce ball) might not seem like a lot, but when you cut it into ¼-inch dice, you'll have plenty for a 12- to 14-inch pizza. Again, the flavor will shine through, since you're only using a few ingredients to top your pizza, so choose the best-tasting one you can get.
• Parmigiano-Reggiano cheese—I especially like the combination of parmesan cheese and kale, so that's what I chose for this pizza recipe. However, if you have a hunk of fontina or pecorino lurking in the fridge, either of those would also be delicious.

How to Make Crispy Kale and Pesto Pizza

Massage the kale. Put the torn kale in a large bowl, add extra-virgin olive oil, salt, and pepper, and scrunch it with your hands until it darkens in color and starts to feel soft, almost like it's been cooked. (This step ensures that the kale gets nice and crispy when you bake it on the pizza.)

Prep the dough. Roll or stretch out a ball of pizza dough, prick it all over with a fork (to prevent big bubbles from forming in the oven), and put it on a floured pizza peel (if using a baking stone/steel) or baking sheet.

Spread the pesto on the dough. Scoop the pesto sauce onto the dough and use your hands, a spoon, or a pastry brush to spread it all the way to the edges in a thin, even layer.

Add the other toppings. Arrange the massaged kale on top of the pesto in an even layer, sprinkle with some dried red chile flakes, then add the diced mozzarella and Parmigiano-Reggiano cheeses.

Bake. Transfer the pizza to the preheated oven and bake as directed below.