Mediterranean Pizza

We love making pizzas. Absolutely love it. I'm not sure there's anything else we prefer making more than a pizza. This newest pizza is no exception to our collection of recipes and to make it even better, Will creatively derived it on his own (other than our standard dough recipe). He took his knowledge of a few different recipes he had seen and came up with his own way of combining them. He also relied on typical Mediterranean-inspired ingredients we use often, to inspire him. Something you could add to it to make it even "more" Mediterranean would be olives, however we don't like them which is why you won't find them in our food!

Besides the pizzas we make, there are also few things better than the taste of sweet, sweet caramelized onions. I particularly love their flavor on a pizza that has a doughy center and crispy outer edge, as they lay atop a pile of crisped kale leaves with some cheese sprinkled over top. Sounds dreamy right? I'm getting hungry typing about it.

Cooking Notes: You could use spinach instead of kale-we just happened to forget to get spinach at the store. We also only divided our dough into 2 serving sizes, instead of 3 which we normally do. We also used a specialty feta, but a normal feta should be just fine.

Mediterranean Pizza (serves 2)
Dough* 
1/2 bunch kale
2 cloves garlic
1 small red onion
1/3 cup tomato basil feta chees
1 cup shredded mozzarella
1 medium Roma tomato
1-2 tbsp olive oil

*Make the night before!!

Prep your toppings: for the kale, pull the leaves off the stems, cut leaves into bite-sized chunks, finely dice the stems, and wash the leaves. Then, dice the onion into strips. Next, dice the garlic. Lastly, thinly slice the tomato. Also, preheat the oven to 475 before you begin to cook the veggies.

Put the kale stems and onion into a skillet with about 1 tbsp olive oil. Cook over medium heat, stirring frequently until caramalized, about 15-20 minutes. Set aside. Add kale and garlic to the frying pan with a little more olive oil and 1 tbsp water, cooking a few minutes until kale is wilted.

Spread the dough out with cornmeal on a baking sheet or stone. Drizzle on olive oil and sprinkle with Italian seasoning. Then add kale, mozzarella, onion mixture, tomatoes, and feta. Bake on 475 for 15-20 minutes until the crust is slightly browned and crispy, broiling for 1 minute at end. Enjoy!

Based off of Kale, Mozzarella, and Tomato Pizza