Leafy Green Pizza with Basil and Olives Recipes

Ingredients :

Pizza Crust - Your Choice

1 loaf French or Italian bread (16 to 20" long), cut in half width and lengthwise

1 French baguette (18 to 22" long), cut in half width and lengthwise

1 prebaked pizza shell (15" diameter), thawed to room temperature

3 pita breads (6" diameter), sliced around the outer edge to form 6 equal rounds

Topping

4 tbsp extra virgin olive oil

1 tbsp minced garlic

6 cups chopped fresh kale (stems removed; firmly packed)

1/3 cup oil cured ripe olives, pitted and coarsely chopped

1/3 cup sun dried tomatoes packed in oil, drained and chopped (optional)

1/3 cup chopped fresh basil (or 1 tbsp dried basil)

1/4 to 1/2 tsp salt, to taste

1/4 cup nutritional yeast flakes

1. Preheat the oven to 400F. Place the crust on a dry baking sheet (or pizza pan or baking stone) and set aside.

2. Heat the oil in a very large skillet and sauté the garlic in it for about a minute. Add the kale, cover, and cook over medium heat, stirring often, until fairly tender, about 8 to 10 minutes. Add the olives, tomatoes (if using), basil and salt and remove the skillet from the heat.

3. Distribute the kale mixture evenly over the crust. Sprinkle the nutritional yeast evenly over the top. Bake until the crust is crisp, about 10 to 15 minutes. Watch closely so the topping doesn't burn.

Even people who might typically shy away from greens will gobble up this pizza without coaxing. Sliced fresh tomatoes make a tasty side dish.

Serves 4 - 6

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