Sneak some greens into dinner: Garlicky kale and chicken pizza

What happens when you’re left with chicken leftovers and half a bag of torn kale leaves? You make pizza!

Pizza is my magic-food. When inspiration is nowhere to be found, I make pizza.

I’m always experimenting with pizza recipes. I’ve added peaches to some, pork, pineapples, even eggs. Results? I’ve never been more satisfied. I don’t care what I top that dough with, it always comes out delicious.

Per my pizza-can-never-be-bad theory, while in search of recipes that will get my kids to eat kale, the idea of adding it to pizza was my last try. To make it more pleasant, I 1) lied that it was spinach and 2) added a whole lotta garlic to the mix and made it even more delicious than it really is. Let’s not kid ourselves, kale is not delicious. Adding garlic, salt and pepper makes it so. Just a dose of honesty.

When I tell you this pizza was delicious… you really need to take my word for it. The dough is my go-to recipe for when I don’t have time to wait for a rise. There’s no yeast in it, but it’s perfectly tender and chewy, and has a smoother texture.

The garlicky sautéed kale complemented the chicken, and the gooey melted mozzarella was the delicious glue that held it all together. All in all, it was perfect.

Garlicky kale and chicken pizza recipe

Serves 4 to 6

Prep time: 20 minutes | Cook time: 25 minutes | Total time: 45 minutes

Ingredients:

For the pizza dough

• 2-1/2 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 3/4-cup + 2 tablespoons water
• 1 tablespoon canola oil

For the toppings

•  3 teaspoons olive oil  + more for brushing the dough
• 3 garlic cloves, minced
• 2 cups kale, chopped
• Salt and fresh ground pepper, to taste
• 2-1/2 cups shredded part-skim mozzarella cheese
• 2 cooked chicken breasts, cubed or shredded

Directions:

For the pizza dough

1. In a mixing bowl, combine the flour, baking powder and salt; whisk until thoroughly combined and set aside.
2. Combine water and oil in a separate bowl or cup; stir to combine.
3. Slowly add the water mixture to the flour mixture.
4. Using a wooden spoon, or your hands, gently stir and mix until dough forms a ball; dough should be soft, but not sticky. Add more water if it’s too dry, 1 tablespoon at a time. If it’s too sticky, add more flour.
5. Lightly flour your work area and knead dough for 5 minutes. Do not knead it for longer than that.
6. Line a baking sheet or a pizza pan with foil and spray it with cooking spray.
7. Spread pizza dough on the prepared pan, using the palm of your hands and fingers to stretch it out to about a 1-inch thickness.
8. Bake in a 400 F oven for 8 minutes; remove from oven and let stand 5 minutes.

For the toppings

1. In the meantime, prepare the kale.
2. Heat olive oil in a nonstick skillet; add garlic and cook for 30 seconds or until fragrant.
3. Add torn kale leaves to the skillet and season with salt and pepper; continue to cook for 2 minutes, or until wilted. Set aside.
4. Brush pizza dough with olive oil.
5. Add 1 cup shredded mozzarella cheese over dough.
6. Add prepared kale leaves and cubed chicken over cheese.
7. Top with remaining mozzarella cheese.
8. Bake for 12 to 15 minutes, or until cheese is bubbly and dough is thoroughly baked and serve.

More on pizza

Prosciutto-melon pizza: A rustic twist on the classic salty-sweet appetizer
12 International pizzas that will make you rethink the American slice
Sausage pizza with burrata — the cheese that will make you forget mozzarella