What would you do with a big box of organic baby kale? What would you do with four of them?
For a recent campaign for Stonyfield Yogurt in partnership with Taylor Farms organic greens (for which I was compensated and received product), I realized that when you have a lot of Whole Milk Greek and Whole Milk Smooth and Creamy yogurt and baby greens (Power Greens: Baby Kale, in my case), I came up with three recipe ideas.*
The first two — true to how I usually cook — don’t have actual recipes. I made a delicious pasta with baby kale, garlic, and Greek yogurt (I put the baby kale in with the spaghetti near the end of cooking time, then tossed all that with olive oil in which I’d cooked some chopped/minced garlic and red pepper flakes, then stirred in Greek yogurt — so good, though chopping the kale first would have been a good idea, as even the baby kale stems can be…chewy).
Then I made a yogurt-based garlicky herb dressing to toss on the raw baby kale leaves.
And then, dear friends, I had the most wonderful idea of all: Buffalo Kale Pizza. I didn’t come up with that name myself; my friend Diana did. I’ve been on a big homemade pizza kick this summer. I make a batch of Mark Bittman’s pizza dough (whole wheat, and so easy!), then I have dough to make pizza whenever I want.
I make pizza on the grill. I make it in my oven, if it’s not a sweltering day. I have even made it in the toaster oven when I just wanted a small pizza for which it would have been hot and wasteful to heat oven or grill.
So on a Friday night, after yoga, I invited Diana to come over for pizza, as neither of us had any plans. She brought some fresh-picked lettuces from her window box garden and some mushrooms while I rolled out dough.
Diana made a pizza with tomato sauce, mushrooms, and mozzarella. I wanted to use tomato sauce, blue cheese, baby kale, chopped yellow sweet peppers, and mozzarella.
While the pizza cooked, I had an idea for topping mine. I put some Stonyfield Smooth and Creamy Whole Milk Plain Yogurt in a bowl, shook some red chili pepper flakes on it, then poured some hot sauce into it, before whisking it with a fork.
My pizza came out of the oven.
Looks so much prettier after the drizzle of sauce, right?
Behold, homemade pizza and grown-a-mile-away lettuce! And while eating a slice of the pizza I’d made, Diana realized that the combo of blue cheese and creamy tang and hot sauce reminded her of…Buffalo wings. Except this wasn’t wings. This was homemade Buffalo Baby Kale Pizza.
So: Not exactly a recipe, more a method, because that’s how I cook. But I’ll do my best:
- Preheat oven with pizza stone, or grill, or just oven because you’re going to use a pan.
- Roll out/stretch pizza dough.
- Roughly chop a pile of baby kale and toss with a little olive oil so it doesn’t merely crisp up and dry out in the oven. Chop sweet pepper (yellow or red) if using.
- Prepare dough for toppings.**
- Spread thin layer of tomato sauce over dough.
- Sprinkle chopped oiled kale, peppers, and chunks of blue cheese onto sauced dough.
- Scatter mozzarella on top, followed by a little grated Parmesan.
- Bake pizza (timing depends on cooking method).
- While pizza bakes, put whole milk yogurt in a bowl. Sprinkle with hot pepper flakes, then add hot sauce. Whisk with fork.
- When pizza has been removed from oven, drizzle the hot yogurt sauce over it. Cut and eat.
*So…I was supposed to come up with and share a salad idea. Sorry! But really, you’ll be very happy with the Buffalo Baby Kale Pizza and you don’t even need a salad with it! You’re welcome. #efficiency
** Grilling: Throw flattened dough on grill for 5-8 minutes, then flip onto peel/cutting board to put toppings on grilled side.
Baking with pizza stone: Move flattened dough onto a pizza peel sprinkled with cornmeal.
Baking without pizza stone: Move flattened dough to a rimmed sheet pan that’s either been greased lightly with olive oil or sprinkled with cornmeal.