barbecue Archives | Fake Food Free

Barbecue Kale and Onion Pizza

January 31, 2012

I remain a kale fan even a few years after writing this post. The leafy green does beg for creativity and this barbecue kale and onion pizza is the perfect solution. The kale is braised in beer before being baked over a whole wheat cornmeal crust with barbecue sauce and two kinds of cheese.

Barbecue Kale and Onion Pizza | Fake Food Free

We eat so much kale that using the green in creative ways has become the ultimate 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 snack 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.

Kale gives this pizza a hearty twist that really eliminates the need for heavy meats. It’s a great way to switch things up from bbq chicken pizza or standard pepperoni.

Barbecue Kale and Onion Pizza on a Whole Wheat Cornmeal Crust

Makes: 4 to 6 servings

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

Prep

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. Carefully add the beer. Simmer the kale 3 to 5 minutes, until it begins to wilt. Add the salt, pepper and smoked paprika.

Place the crust on a baking sheet or pizza pan that has been greased with olive oil and sprinkled with cornmeal. Spread the barbecue sauce over the crust. Sprinkle ½ of the cheddar cheese over the sauce. Divide the kale evenly over the crust. Place 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

Adapted from Spelt Pizza Dough by Food Embrace

Ingredients

1 cup warm water (about 110 degrees F)

1 tablespoon active dry yeast

1 tablespoon mascavo sugar (or brown sugar)

1 cup yellow cornmeal

2 cups white whole wheat flour

1 tablespoon extra virgin olive oil

Additional water: 3 to 5 tablespoons

Extra olive oil

Prep

Dissolve the yeast in the warm water and stir in the sugar. Set aside and allow the yeast to bloom, about 5 minutes.

In the bowl of an electric mixer with a dough attachment, combine the cornmeal, flour and olive oil. Turn the mixer on low, and slowly add the yeast. Add the additional water, 1 tablespoon 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. Place the dough ball back into the bowl and coat it lightly with olive oil.. Allow to rise in a warm place for 1 hour before pressing and rolling into the pizza crust.

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Barbecue Kale and Onion Pizza

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