Whole wheat pizza with sweet potato sauce, kale, and shallots

01.31.12

Since I’ve tried my hand at a raw kale dish, tonight was part two in this experiment: cooked kale. Not only because I’ll never truly know how much I like kale until I try it with both preparation methods, but mostly because I had half a bunch of kale leftover that I wasn’t going to let go to waste. I went into tonight a little more confident having already made one successfully savory kale plate, but still, I had no idea what it would taste like with a little heat and wilt. Oh,and remember my sweet potato shopping spree? Well, in addition to kale, I have a hefty sweet potato collection that I need to eat my way through. These surplus of vegetables are the exact ingredients needed for a pizza recipe I stumbled upon via Tastespotting this weekend; it gave me inspiration to go the extra leap and sauté up some kale for dinner. And you can’t really go wrong when you toss something on a freshly baked pizza.

Rather than caramelized onions (because, let’s face it, I have neither time nor patience to caramelize onions on the stove for 30-40 minutes), I used some leftover shallots that I browned in a bit of butter. The sweetness from the shallots mimicked the caramelized onions and served the same purpose of balancing out the more bitter kale. The recipe also called for a whole wheat crust, so I decided to adapt my trusty thin crust pizza dough by adding 1 ½ cups whole wheat flour and 1 cup all-purpose flour. It sure looked beautiful, but I just can’t seem to fall in love with whole wheat pizza dough; every time I make it, it tastes a little too earthy for me. I guess if you like whole wheat breads and pastas, this recipe might be your cup of tea: it’s got a crispy bottom, but a slightly fluffy crust. I, on the other hand, much prefer my trusty recipe, and if it means I get to eat crispy thin crust dough, I don’t mind throwing whole wheat and a healthy diet to the curb. Wheat-y crust aside, the flavors in this pizza were delicious, and I will definitely try it again with a different dough.

In addition to my traditional 12-inch pie, I decided to make a more deep dish style pie for my second pizza by baking it in my cake pan. Voilá – personal pan pizza! The jury is in: I like kale. Period. If I, an incredibly particular eater, can become a believer, I urge all you skeptics to give it a shot too.

 

More from Snixy Kitchen:

Honey soy sauce chicken drumsticks
Mint pickled strawberries
Caprese salad quinoa stuffed portabellas


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8 Comments

  1. Oh, I am definitely going to try making this with shallots next time around! I just love shallots, but I don’t use them nearly as often as I should. Thanks for the shout out & I’m glad you enjoyed the pizza (despite the whole wheat crust–I think that’s one of those things you either love or hate).

  2. Sheri says:

    This pizza is so pretty!

  3. Jo says:

    This looks absolutely delicious. Would love for you to share your gorgeous pictures with us at foodepix.com.

  4. Rachel says:

    This looks wonderful! I never would have thought of using sweet potatoes as a “sauce”

  5. This looks like an amazing combination of flavors that actually makes pizza sound healthy! I love sweet potatoes, kale, and shallots, and of course…gourmet pizza!

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