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Monday, May 6, 2013

Kale & Herbed Ricotta Pizza

We are a couple weeks away from our 1 year island anniversary. Some days it feels like we've been here forever and Providence is a distant memory while other times Sunday hits and it feels like we should be hopping the ferry home. How long did it take you to settle into a new life?

Our new house is making everything feel more real, exciting, and ours. My dad, mom, and Nick have all been epic weekend warriors. Moving day still seems like a dream but it's so fun to watch their weekly progress.

Dylan is going to bed later these days which makes dinner time more fun. It's less rushed, we're outside, and Nick is home and playing with us. This Kale & Herbed Ricotta Pizza is a good balance of homemade vs. easy short cuts.

Kale & Herbed Ricotta Pizza

1 store bought pizza dough (sub GF if you'd like)
3/4 cup your favorite tomato sauce
1 bunch lacinato kale, leaves trimmed from stems, washed, and chopped
2 garlic cloves, sliced thin
3 tablespoons olive oil
1 cup whole milk ricotta
zest 1 lemon
1 teaspoon fresh thyme leaves
big pinch red pepper flakes
salt and pepper
cornmeal for dusting

1. Place dough in a olive oil rubbed bowl and allow to sit out, covered, to come to room temperature.

2. Pre-heat oven to 500 and place rack in the highest slot.

3. In a medium skillet, heat olive oil over medium high heat then add kale, garlic, salt and pepper. Cook for 7-10 minutes or until kale is tender and edges are crisp.

4. While kale cooks, mix ricotta with lemon zest, thyme, red pepper flakes, salt and pepper. 

5. Roll out dough with plenty of flour and place on a cornmeal dusted baking sheet. Spread with tomato sauce, dollop with herbed ricotta, and lastly top with garlicky kale.

6. When ready to bake, turn oven from 500 to broil and watch the pizza carefully. It should only take a few minutes to get crisp. Before serving, drizzle with more olive oil.


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