Kale & Caramelized Onion Pizza with Ricotta, Feta & Hot Honey Drizzle
- Milk
- Wheat
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
1 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Sugar
4 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
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 1/2 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 1/2 TBSP flour on top of dough balls. Cover with a clean kitchen towel and let rest at room temperature, 20 minutes.
While dough rests, halve, peel, and thinly slice onion. Remove and discard any large stems from kale; cut into bite-size pieces, if necessary.
Heat a large drizzle of oil in a large pan, preferably non stick, over medium heat. Add kale and season with salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. Turn off heat and transfer to a medium bowl. Wipe out pan.
Heat a large drizzle of oil and 1 TBSP butter (2 TBSP for 4) in the same pan over medium-high heat. Add onion; cook, stirring occasionally, until browned and softened, 8-10 minutes.
(**is there a way we can do medium heat? I know guidelines say medium-high...)
Stir in 1 tsp sugar (2 tsp for 4 ), half the balsamic vinegar (all the vinegar for 4) and a splash of water; cook until onion is caramelized and jammy, 2-3 minutes more. Season with salt and pepper. Turn off heat; transfer to a medium bowl.
Once dough has rested 20 minutes, line a baking sheet (two baking sheets for 4 servings) with parchment paper. Working one dough ball at a time, carefully press and stretch dough into a rough oval shape and place on one side of prepared sheet. (TIP: If needed, use a rolling pin to help roll out dough.) Repeat with remaining dough (you’ll have two dough ovals per baking sheet).
Cover dough with a clean kitchen towel and let rest 15 minutes. TIP: This will make stretching the dough into a larger shape even easier!
To the bowl with kale add, ricotta, basil paste, garlic powder, oregano, kale, a pinch of salt and black pepper. Mix to combine.
Use floured hands to press and stretch dough on baking sheet into larger oval shapes, about 10 inches long and 5 to 6 inches wide. Evenly spread dough with ricotta mixture. Top with caramelized onions and crumbled feta. Drizzle or brush edges of dough with olive oil.
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 pizzas as desired and divide between plates
