Categories: Pizza/flatbread

Ingredients

• 1 lb. bakery pizza dough
• Cooking spray
• 1/2 cup sliced red onion
• 1 garlic clove, sliced
• 2 tbsp olive oil, divided
• 4 cups coarsely chopped kale
• 1 tsp chopped fresh rosemary
• 1 tbsp red wine vinegar
• 2 tsp plain yellow cornmeal
• 1/2 cup crumbled blue cheese
• 2 oz. fontina cheese, shredded
• 1/4 tsp dried crushed red pepper

Directions

1. Place dough in a large bowl coated with cooking spray, and lightly coat dough with cooking spray. Cover with a clean cloth, and let rise in a warm place, 1 hour.

2. Roll dough to a 14-inch circle on a lightly floured surface; cover with plastic wrap.

3. Preheat oven to 450. Cook onion and garlic in 1 tbsp hot oil in a 12-inch cast-iron skillet over medium-high heat, stirring often, 2 minutes or until onion is tender. Add kale and rosemary. Cook, stirring constantly, 2 minutes or just until wilted. Stir in vinegar. Add table salt to taste. Transfer to a bowl.

4. Wipe skillet clean. Reduce heat to medium. Coat skillet with 2 tsp oil; sprinkle with cornmeal. Arrange dough in skillet, gently stretching edges to cover bottom and sides of skillet. Cook over medium heat 2 minutes. Remove from heat. Top with kale mixture and cheeses. Brush edges with remaining 1 tsp oil.

5. Bake pizza at 450 for 12-15 minutes or until crust is golden. Sprinkle with crushed red pepper.

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