- 1 bunch Tuscan kale (or substitute regular kale or Swiss chard)
- 3 tablespoons extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 4 cipollini onions or shallots
- 1 6-ounce ball of Pizza Dough (recipe follows)
- All-purpose flour for dusting
- 1/4 pound fresh mozzarella, cut into small cubes
- 1/4 pound aged goat cheese, shredded
- 2 tablespoons Black Olive Tapenade (recipe follows)
- 2 cups pitted black olives, such as kalamata
- 4 salted anchovy fillets, rinsed
- 2 cloves garlic, coarsely chopped
- 1 teaspoon finely ground black pepper
- 1/2 cup extra virgin olive oil
Preheat the oven to 500°F. Put a pizza stone or a baking sheet on the middle rack and preheat it along with the oven for at least 20 minutes.
Preheat an outdoor grill or a grill pan to medium-high heat (alternatively, you can use the broiler).
Drizzle the kale with 1 tablespoon olive oil and season with salt and pepper. Place the kale on the grill (or in a baking dish under the broiler). Grill, turning with tongs, until the kale is lightly charred, about 2 to 3 minutes. Transfer the kale onto a cutting board and cut into 1-inch pieces.
Put a medium skillet over medium high heat and add 1 tablespoon olive oil. Cut the cipollini onions into quarters. When the oil is hot, add the onions and pan roast, stirring often for 6 to 8 minutes or until browned but still firm. Season with salt and pepper and remove from heat.
To prepare the pizza, dip the ball of dough into a little flour, shake off the excess, and set on a clean, lightly floured surface. Stretch the dough with your hands, turning the ball as you press down the center. Continue spreading the dough into a 10-inch circle with either your hands or a rolling pin.
Dust a pizza paddle with flour and slide it under the dough; it’s easiest to top the pizza with the dough already on the paddle. Lightly brush the outer edge of the dough with olive oil to create a sheen on the surface of the crust. An important tip: take care not to get any oil on the pizza paddle, or else when you try to slide the dough off it will stick.
Using the back of a spoon, spread the tapenade evenly over the pizza, leaving a 1/4-inch border. Next spread both cheeses evenly. Distribute the kale and the onions evenly over the cheese.
Slide the prepared pizza onto the hot baking stone and bake until the crust is nicely browned, about 10 minutes. Transfer to a cutting board. Drizzle with a little olive oil and some cracked black pepper. Cut into slices with a pizza cutter and serve.
Black Olive Tapenade
Makes about 1 cup
Put all the ingredients in a food processor and pulse 3 to 4 times. Scrape down the sides of the processor and then process for about 30 seconds; the tapenade should be finely chopped. It will keep, covered in the refrigerator, for up to 2 weeks.
Created by Chef Michael Schwartz