I’m on a pizza kick. Remember that pizza I made this weekend? I haven’t really wanted anything else since then.
But here’s a little weird tidbit you probably didn’t know about me – I don’t like tomatoes.
I know, I know.
Okay, I sort of take it back – because I don’t hate tomatoes, but I really don’t love them. Which means I don’t really love tomato sauce.
For me, the perfect pizza has no sauce. I think it’s called flatbread.
Wait, you spy tomatoes on this flatbread? You caught me. Meeker likes tomatoes. A lot. So, I added them.
But I used the diced kind from a can because nothing grosses me out more than cutting a slimy, seedy, tomato into cubes. (It reminds me of something I find inside of Adrienne’s diaper. Sorry for that visual).
I still maintain that this flatbread has no sauce. Even with the tomatoes.
Kale and Parmesan Flat Bread
Adapted from Real Simple
- 3 T olive oil
- 1/2 red onion, sliced
- 3 garlic cloves, minced
- 1 bunch kale, stems removed
- 1 cup canned, diced tomatoes, drained
- 1 1/2 c parmesan cheese, shredded
- salt and pepper to taste
Cut (or tear) the kale into bite sized pieces. Sautee the onion and garlic until softened. Then add the kale, a handful at a time, until it is all wilted and tender. About 5 minutes. Set aside.
- 1 1/4 cup all-purpose flour
- 1/2 cup lukewarm water
- 1 tablespoon yeast
- 1 teaspoon salt
- 2 tablespoons olive oil
Preheat oven 425 degrees Fahrenheit. Mix the yeast with the lukewarm water until the yeast is dissolved. Let it stand for a couple minutes. Add the salt and vegetable oil/melted margarine. Mix. Add the flour, and mix. Roll out the dough. Put it in the oven for 5 minutes. Take it out and add 3/4 cup cheese, the toppings, the rest of the cheese and cook for 10-15 more minutes.
Crunchy, sauce-less, flatbread. This is my kind of pizza.