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

1. Preheat oven to 500 degrees F.
2. Roll out 1/3 of the pizza dough as thinly as possible.
3. Place on a pizza stone or baking sheet.
4. Drizzle olive oil over the entire surface of the pizza.
5. Spread minced garlic over olive oil.
6. Lay mozzarella all over the surface.
7. Lay the tomato slices over cheese.
8. Cut the leafy part of the kale away from the stalk, and rip the leaf into small pieces.
9. Rub your hands in olive oil, and rub each leaf so that it gets a light coating of oil.
10. Lay the pieces of kale on the surface of the pizza in the spaces between tomato slices.
11. Sprinkle chevre over all.
12. Bake 12-15 minutes or until the cheese is bubbly and the crust is golden brown.
13. 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)