Kale Caesar Salad Pizza

Kale Caesar Salad Pizza might be just the American recipe you are searching for. One portion of this dish contains approximately 11g of protein, 57g of fat, and a total of 599 calories. This recipe serves 2 and costs $1.93 per serving. It is a good option if you're following a gluten free and pescatarian diet. It is brought to you by How Sweet Eats. 140 people found this recipe to be tasty and satisfying. A mixture of anchovy paste, red wine vinegar, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns an outstanding spoonacular score of 98%. Try Kale Caesar Salad + Caesar Vinaigrette, Kale Caesar Salad, and Kale Caesar Salad for similar recipes.

Servings: 2

 

Ingredients:

1 teaspoon anchovy paste

1 tablespoon dijon mustard

4 garlic cloves, minced

3 tablespoons greek yogurt

1/2 lemon, juiced

1 head of kale, stems removed (about 4 to 6 cups)

1/2 cup olive oil

2 tablespoons parmesan cheese

1/4 teaspoon pepper

2 teaspoons red wine vinegar

1 stalk of romaine lettuce

1/4 teaspoon salt

Equipment:

bowl

baking sheet

rolling pin

pizza stone

oven

food processor

Cooking instruction summary:

crustIn a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour, the parmesan and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1-1 1/2 hours.After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it into your desired shape (sometimes I use baking sheets and do rectangles or free form pizzas - this specific dough will yield one pizza large enough to feed about 3-4 people) and place on a baking sheet or pizza peel. Place the towel back over the dough and let sit in the warm place for 10 minutes.Preheat oven to 425 degrees. (If I use my pizza stone, I heat my oven to 475 degrees and bake for 15 minutes. If you're just using a baking sheet, follow the directions below for baking and set to 425 degrees.) Brush the dough with extra olive oil and bake it for 15 to 20 minutes, until golden brown. Remove from the oven. In a bowl stir the melted butter with the garlic cloves and brush it on the crust. Sprinkle with parmesan cheese.kale saladAdd the kale in a large bowl. Chop the stalk of romaine and set it off to the side.To make the dressing,add the garlic, yogurt, parmesan, mustard, vinegar, anchovy paste, lemon juice, salt and pepper to a food processor and blend until pureed. With the processor still on, stream in the olive oil until a creamy dressing forms. [This will make more dressing than needed, but you can store it sealed in the fridge for about 3-4days and stir well before using.]Add about 1/4 cup of the dressing on the kale and toss well to distribute. Let it sit for 10 minutes. Toss in the romaine. Add a touch more dressing if desired.

 

Step by step:


1. crust

2. In a large bowl, combine water, yeast, honey and olive oil.

3. Mix with a spoon, then let sit until foamy, about 10 minutes.

4. Add in 2 1/2 cups flour, the parmesan and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1-1 1/2 hours.After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it into your desired shape (sometimes I use baking sheets and do rectangles or free form pizzas - this specific dough will yield one pizza large enough to feed about 3-4 people) and place on a baking sheet or pizza peel.

5. Place the towel back over the dough and let sit in the warm place for 10 minutes.Preheat oven to 425 degrees. (If I use my pizza stone, I heat my oven to 475 degrees and bake for 15 minutes. If you're just using a baking sheet, follow the directions below for baking and set to 425 degrees.)

6. Brush the dough with extra olive oil and bake it for 15 to 20 minutes, until golden brown.

7. Remove from the oven. In a bowl stir the melted butter with the garlic cloves and brush it on the crust. Sprinkle with parmesan cheese.kale salad

8. Add the kale in a large bowl. Chop the stalk of romaine and set it off to the side.To make the dressing,add the garlic, yogurt, parmesan, mustard, vinegar, anchovy paste, lemon juice, salt and pepper to a food processor and blend until pureed. With the processor still on, stream in the olive oil until a creamy dressing forms. [This will make more dressing than needed, but you can store it sealed in the fridge for about 3-4days and stir well before using.]

9. Add about 1/4 cup of the dressing on the kale and toss well to distribute.

10. Let it sit for 10 minutes. Toss in the romaine.

11. Add a touch more dressing if desired.


Nutrition Information:

Quickview
599k Calories
11g Protein
57g Total Fat
15g Carbs
63% Health Score
Limit These
Calories
599k
30%

Fat
57g
88%

  Saturated Fat
8g
53%

Carbohydrates
15g
5%

  Sugar
1g
1%

Cholesterol
7mg
2%

Sodium
627mg
27%

Get Enough Of These
Protein
11g
23%

Vitamin K
978µg
932%

Vitamin A
13478IU
270%

Vitamin C
165mg
201%

Copper
2mg
103%

Manganese
1mg
53%

Vitamin E
7mg
53%

Calcium
309mg
31%

Vitamin B6
0.47mg
24%

Potassium
759mg
22%

Phosphorus
214mg
21%

Magnesium
76mg
19%

Vitamin B2
0.28mg
16%

Iron
2mg
15%

Selenium
9µg
14%

Vitamin B1
0.2mg
13%

Folate
46µg
12%

Vitamin B3
2mg
10%

Zinc
1mg
8%

Vitamin B12
0.26µg
4%

Vitamin B5
0.32mg
3%

Fiber
0.47g
2%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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