Tuesday, January 31, 2012

Barbecue Kale and Onion Pizza




We eat so much kale that it’s turned into a strange challenge for me. I buy loads of it and then think – hmmm, what can I put kale in today. Soups, salads, smoothies, omelets; I haven’t taken on dessert yet, but it could be coming. One cannot underestimate kale’s versatility.

The Super Bowl won’t be a big deal for us this year. Well, except for the food. I’ll sit down and watch the game (or just the commercials) if it means I get to make game food. So my latest challenge was to get kale on the Super Bowl table.

I think I may have succeeded.

What, no kale? How about if it is cooked in beer and put on a pizza with barbecue sauce? Yes, I can see you may be coming around a bit to the idea.

Barbecue Kale and Onion Pizza on a Whole Wheat Cornmeal Crust

1 Whole Wheat Cornmeal crust, rolled to about 16 inches, or divide into 2 to 4 smaller pizzas (recipe below)
1 tbsp olive oil
1 small onion, sliced
2 cloves garlic, minced
4 cups fresh kale leaves, chopped
¼ cup beer (ale works well)
½ tsp salt
¼ tsp ground black pepper
Pinch of smoked sweet paprika
 ¾ to 1 cup barbecue sauce (I use a local sauce, Kentucky's Smokin’ Grill)
4 oz sharp cheddar cheese, shredded
4 oz whole milk mozzarella, thinly sliced
Crushed red pepper

Preheat the oven to 425 degrees F.

Heat the oil in a large skillet over medium-high. Add the onion and garlic. Cook, stirring often, for about 3 minutes. Add the kale and turn to coat in the oil. Add the beer. Simmer the kale about 3 to 5 minutes, or until it begins to wilt. Add the salt, pepper and smoked paprika.

Place the crust on a baking sheet or pizza pan, greased and sprinkled with cornmeal. Spread the barbecue sauce over the crust. Sprinkle ½ of the cheddar cheese over the sauce. Divide the kale mixture evenly over the crust. Evenly distribute the mozzarella cheese over the kale and top with the rest of the cheddar cheese. Sprinkle with crushed red pepper if desired.

Bake for 15 to 20 minutes, or until the cheese begins to bubble and brown. Remove from the oven and allow to cool 2-3 minutes before slicing. Serves about 4-6.

Whole Wheat Cornmeal Crust

1 cup warm water
1 tbsp yeast
1 tbsp mascavo sugar
1 cup yellow cornmeal
2 cups white whole wheat flour
1 tbsp olive oil
3 to 5 tbsp water

Dissolve the yeast in the warm water and stir in the sugar. Set aside and allow the yeast to bloom.
In the bowl of a mixer using the dough attachment, combine the cornmeal, flour and olive oil. Turn the mixer on low, and slowly add the yeast. Add water 1 tbsp at a time until the dough comes together and is smooth, but not sticky.

Once a dough ball is formed, remove it from the bowl and gently knead it on the counter top to form a smooth ball. Coat with olive oil and allow to rise in a warm place for 1 hour before pressing and rolling into the pizza crust.

16 comments:

Eliana said...

Such a great flavor combination. I would need a whole pie for myself as there is no way I would want to share.

beti said...

barbecue on pizza sounds delicious, the combination works great and I love how the crust looks crispy

Andrea said...

Oh gosh that looks good! Love the cornmeal crust and that's something I need to bust out again. What a great idea!

TasteHongKong said...

Simply wonderful! Who would not like this kale pizza? Perhaps ... spinach : ).

emily (a nutritionist eats) said...

I feel the same way! Add kale to everything!!! This pizza looks fantastic!

Jecka said...

Wow, looks delicious!

Aimee said...

I am drooling looking at that right now. I am currently avoiding meat, dairy, alcohol, sugar, and all processed foods, but managing to eat (and drink) LOTS and LOTS of kale. :) Good thing I love it!

I really appreciate that you've included a spelt crust recipe here. Thanks!

MelindaRD said...

Sounds like an awesome creation! Nice work!

Joanne said...

Haha I love another good delicious reason to eat kale! On superbowl Sunday or any other day :P This pizza sounds awesome!

Lori said...

Eliana - I felt the same. Had to restrain myself! :)

beti - The cornmeal was great in the crust. It did make it a bit crispier.

Andrea - Always inspired by pizza night!

TasteHongKong - Maybe. Ha, ha! A battle of the greens.

emily - It's surprising how many things it is good with!

Jecka - Thanks!

Aimee - Andrea's spelt crust is outstanding! Definitely give it a try.

Melinda - Thanks!

Joanne - We'll just keep fueling each other with ideas, in honor of kale. ;)

Rachel @ Bakerita said...

Wow! What an interesting combination. Your blog has such creative and innovative recipes. Love it! This pizza looks incredible...can't wait to give it a shot.

Sonia (Nasi Lemak Lover) said...

I still have half bag cornmeal sitting in the fridge , now i can add into pizza crust, sound so good. Thanks for sharing .

Viv said...

hey Lori...i am thinking...id like to see a kale dessert from you soon :P hahaha jk...or am i? maybe it'd be nice in a savoury muffin at least...or a sweet one and just use the kale for colouring?

ive been looking everywhere for kale in australia but they dont sell these healthy greens at usual places (i hear in some special markets only)

i think i can easily have this whole pizza to myself seriously!

btw, think im gonna try your black sesame pumpkin muffin one of these days! sounds like a great snack!

oh and thx for your comments...hope you're all settled into the job and making new friends being 100% you hahaha.

Cassie/Bake Your Day said...

I am all over this. I love kale and my hubs loves BBQ. Perfect combo for us!

Elisabeth said...

Looking for a way to use up my kale, I tried this pizza last night and thought it was fantastic! I love the concept of sauteing the kale in beer - the thought had never occurred to me before, and I thought it lent a very unique flavor that went well with the barbecue sauce. Thank you!

Lori said...

Elisabeth - Thank you so much for stopping by to comment. I am so glad you liked it! It has become a go-to recipe for us. I make it all the time now.