Spicy Tuscan Kale and Ricotta Grandma Pie

Name: Spicy Tuscan Kale and Ricotta Grandma Pie
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 bunch medium Tuscan kale, ribs and stems removed, leaves cut into 1” strips; ¼ cup olive oil; 2 tablespoons fresh lemon juice; Kosher salt and freshly ground black pepper; Grandma-Style Pizza Dough (click for recipe); 8 ounces fresh mozzarella, grated (about 1½ cups); 1 cup fresh ricotta; 2 ounces Parmesan, finely grated (about ½ cup); Crushed red pepper flakes (for serving)

4 steps

Prep:5minCook:30min

Feel free to substitute other types of kale, such as curly or Red Russian in this pizza, but make sure to pre-dress and massage the leaves.

Updated at: Thu, 17 Aug 2023 10:34:44 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories416.1 kcal (21%)

Total Fat27.3 g (39%)

Carbs24.8 g (10%)

Sugars1.3 g (1%)

Protein19.1 g (38%)

Sodium794.6 mg (40%)

Fiber1.7 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 bunchTuscan kale

medium, ribs and stems removed, leaves cut into 1” strips

¼ cupolive oil

2 tablespoonsfresh lemon juice

kosher salt

freshly ground black pepper

pizza dough

grandma-style, click for recipe

8 ouncesfresh mozzarella

grated

1 cupfresh ricotta

½ cupParmesan

finely grated

crushed red pepper flakes

for serving

Instructions

Step 1

Toss kale with oil and lemon juice in a medium bowl; season with salt and pepper. Massage dressing into kale with your fingers and let sit at room temperature 2 hours to soften (this will keep kale from getting too crispy when baked).

Step 2

Place a rack in lower third of oven and preheat to 525° or as high as oven will go.

Step 3

Once dough has risen in baking sheet, top with mozzarella, dot with ricotta, and top with kale and Parmesan. Bake until golden brown and crisp on bottom and sides, 20–30 minutes.

Step 4

Serve topped with red pepper flakes.

View on bon appétit

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