Thin Crust Pizza with Tomato, Kale and Fromage du Chevre
- 13 whole Batch Of Pizza Dough (I Use Pioneer Woman's Recipe)
- 2 Tablespoons Olive Oil
- 2 cloves Garlic, Minced
- 12 ounces, weight Fresh Mozzarella, Thinly Sliced
- 1 whole Ripe Tomato, Thinly Sliced
- 1 stalk Fresh Kale
- 13 cups Crumbled Fromage Du Chevre
- Preheat oven to 500 degrees F.
- Roll out 1/3 of the pizza dough as thinly as possible.
- Place on a pizza stone or baking sheet.
- Drizzle olive oil over the entire surface of the pizza.
- Spread minced garlic over olive oil.
- Lay mozzarella all over the surface.
- Lay the tomato slices over cheese.
- Cut the leafy part of the kale away from the stalk, and rip the leaf into small pieces.
- Rub your hands in olive oil, and rub each leaf so that it gets a light coating of oil.
- Lay the pieces of kale on the surface of the pizza in the spaces between tomato slices.
- Sprinkle chevre over all.
- Bake 12-15 minutes or until the cheese is bubbly and the crust is golden brown.
- Cut into wedges and serve immediately!
batch, olive oil, garlic, mozzarella, tomato, chevre
Taken from tastykitchen.com/recipes/main-courses/thin-crust-pizza-with-tomato-kale-and-fromage-du-chevre/ (may not work)