Hot Honey Caramelized Onion & Kale Pizzas
with Ricotta & Feta
- Milk
- Wheat
These white pizzas layer herbed ricotta with tender sautéed kale and jammy caramelized onion, then get finished with briny feta for a salty bite. Baked until golden and bubbly, the pies are drizzled with hot honey at the table for a craveable balance of savory, sweet, and gentle heat.
Ingredients
½ cup
Feta Cheese
(Contains: Milk)
1 unit
Onion
2.5 teaspoon
Balsamic Vinegar
4 ounce
Kale
4 ounce
Ricotta Cheese
(Contains: Milk)
2 tablespoon
Flour
(Contains: Wheat)
2 teaspoon
Honey
2 unit
Pizza Dough
(Contains: Wheat)
1 teaspoon
Dried Oregano
1 teaspoon
Garlic Powder
1 teaspoon
Hot Sauce
1 ounce
Basil Paste
Not included in your delivery
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Sugar
4 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.
-
Sprinkle ½ TBSP flour over a clean work surface. Remove pizza dough from packaging and place on floured surface. Shape each piece of dough into a ball. TIP: Spray your hands with nonstick cooking spray or dust with flour to prevent sticking.
-
Evenly sprinkle another ½ TBSP flour on top of dough balls. Cover with a clean kitchen towel and let rest at room temperature for 20 minutes.
-
While dough rests, remove and discard any large stems from kale; cut leaves into bite-size pieces if necessary.
-
Heat a large drizzle of oil in a large, preferably nonstick, pan over medium heat. Add kale and season with salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. Turn off heat; transfer to a medium bowl. Wipe out pan.
- To bowl with kale, add ricotta, basil paste, garlic powder, oregano, salt, and pepper. Stir to combine.
- While kale cooks, halve, peel, and thinly slice onion.
-
Heat a large drizzle of oil and 1 TBSP butter (2 TBSP for 4 servings) in pan used for kale over medium-high heat. Add onion; cook, stirring occasionally, until browned and softened, 8-10 minutes.
-
Stir in half the vinegar, 1 tsp sugar, and a splash of water (all the vinegar and 2 tsp sugar for 4); cook until onion is caramelized and jammy, 2-3 minutes more. Season with salt and pepper.
-
Once dough has rested 20 minutes, line a baking sheet (two baking sheets for 4 servings) with parchment paper. Carefully press and stretch each dough ball into an oval shape; place on one side of prepared sheet (you’ll have two dough ovals per sheet). TIP: If needed, use a rolling pin to help roll out dough.
-
Cover baking sheet with a clean kitchen towel and let dough rest 15 minutes. (This will make stretching it into a larger shape even easier!)
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Once dough has rested 15 minutes, lightly flour hands. Press and stretch dough on baking sheet into larger oval shapes, about 10 inches long and 6 inches wide. Spread dough with kale-ricotta topping. Top with caramelized onion and feta. Drizzle or brush edges of dough with olive oil.
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Bake pizzas on top rack until crusts are golden brown and crisp, 14-18 minutes. (For 4 servings, bake on top and middle racks, swapping rack positions halfway through.)
-
In a small bowl, combine honey and hot sauce.
-
Drizzle pizzas with hot honey to taste. Slice as desired, divide between plates, and serve.
