I apologize that these pictures aren’t amazing but I barely had time to snap them before this was being devoured by myself and my very hungry family. We are unpacking and getting a house in order, which works up quite the appetite; at least that’s my story and I’m sticking to it!
My Mom called this the best pizza she has ever had, I don’t blame her.
My Dad said that if I keep cooking like this he is coming over everyday, I’m fine with that.
When I told my friends about it, they told me I should quit my day job and cook full time. So really, it’s just the best pizza ever and you should all give it a try!
I recommend it for a Friday night with some delicious beer, I mean who doesn’t love those kind of nights?! And the best part, you are eating your veggies when you indulge in this pizza so no guilt allowed!
- Pre-made Pizza Crust, easy to heat, Organic if possible
- Onions or Scallions
- Spinach Pesto
- Chive Goat Cheese
- Truffle Brie
- Pecorino Romano
- Truffle Oil
- Herbs- Basil, Red Pepper Flakes, Oregano
- Salt and Pepper
For you meat lovers, I fried up some bacon nice and crispy on the side and added that to the top of my Dad’s pizza. I didn’t cook the greens in the bacon grease since my Mom is a vegetarian, but that’s one way to do it.
We actually bought all of the ingredients at BJ’s Wholesale Club since we just got a membership there to keep our grocery bill down. The key is seeking out a few high quality ingredients you can use in many meals. I am sharing this because you can truly prepare and enjoy amazing food, no matter where you live and what your resources are, as long as you are willing to get creative in order to make it work.
If you are gluten free and want to try this recipe, just purchase a gluten free crust, Bob’s Red Mill sells one I like.
If you are vegan and want to try this out, substitute the cheese for cashew cheese and the pesto, either make from scratch (olive oil, spinach, arugula, salt and nutritional yeast in a blender; for a thinker consistency add cashews) or swap it out for a marinara sauce.
1- Pre-heat the oven to 350 degrees
2- Place the pizza crust on an un-greased metal baking dish
3- Spread Pesto evenly over the crust
4- Cut chunks of the brie and goat cheese and layer them all over the pizza, evenly spaced
5- Cut up the onions into rounds, the pieces don’t have to be very small
6- Place the onions into a pan over medium heat and sauté with olive oil, salt and pepper
7- Once the onions start to caramelize (about 2 minutes) add in a few handfuls of the kale and stir
8- Add in herbs, basil, red pepper, oregano and any other herbs you like, keep stirring so that the kale doesn’t burn
You don’t have to cook this for long since it will also be baked in the over, only keep the kale on for about a minute, until it’s vibrant green and tender
9- Evenly spread out the kale over the pizza, drizzle with truffle oil, add salt and pepper to taste
10- Bake in the oven for approximately 8-10 minutes depending on the size of your crust
This cook time is for a crust that was already cooked so keep that in mind and adjust accordingly based on the directions you see on your dough, you can also just look in the oven and take it out once the cheese starts to melt
11- Serve and enjoy!