Creamed Kale Pizza
I made a new recipe tonight, and it was actually really good, and vegetarian, and I think you all might like it, too, and might not want to subscribe to NYT Cooking. So, here you go, and I promise it's delicious and easy.
1. You're going to need 1 lb of store-bought pizza dough. I used Trader Joe's, but you do you. You could also make your own, but we're going with easy. Get that out of the fridge, and bring it up to room temp.
2. After the dough has sufficiently warmed up, preheat the oven to 450F. You could stick a sheet pan or pizza stone in the oven to pre-heat it, but you could also skip this step. You just might have to cook it longer. Again, you do you.
3. Mix together 1/2 c. heavy cream, 1/4 t. nutmeg, 1 minced clove of garlic, 1 T. lemon juice, and red pepper flakes, more or less depending on your taste buds. I did a heavy pinch, and that was good. The recipe also calls for 3 T. of parmesan in this step, but parmesan hates me so I did 1 T. of nutritional yeast. You do you. (Sensing a theme?)
4. Grease a piece of parchment paper and stretch out your dough. You can use a pizza peel if you have one, or use an upside-down sheet pan as a peel. Sprinkle on about 1 c. of low-moisture mozzarella over the dough.
5. Take 4 c. of shredded kale (you can buy it pre-shredded and washed some places, which I did), and massage that with 1 T. of olive olive oil until wilted, then spread that over the pizza. Then, spoon the cream over the kale, and spread out 1 thinly sliced shallot on top. Transfer the pizza onto the pre-heated pan, or just put your ordinary pan into the oven. Bake for 15 minutes if working with a pre-heated pan, or until it's done to your liking if not pre-heated. Slice and serve.
Notes: prosciutto would have gone with this really well if you're a meat eater, or even bacon or some other salty meat product. Overall, though, easy, inexpensive, and very tasty.