I recently indulged in a similar version of this pizza at a neighborhood restaurant in Minneapolis, and it’s safe to say it stuck with me. I couldn’t get it out of my head! So I decided to try and re-create it home. I’m guessing you’re probably thinking: “Um, Erin? Excuse me, but these ingredients don’t go together, much less on a pizza.” Hear me out though and give this one a try.
It’s super delish, and who can’t use a few more leafy greens in their diet?! The sauteed kale (which crisps up in the oven) and the blend of salty cheeses create a savory base for this quirky ‘za.’ Halfway through the baking process it’s topped with an egg and then thrown back in to cook just until set, but still slightly runny. And lastly it’s finished with a drizzle of truffle oil as it exits the oven. Anthony Bourdain may not be a fan of truffle oil, but I am all about it, and if you like it too, you’ll flip over this pizza!
Ingredients:
- 2 handfuls of coarsly chopped kale (leafy parts only, thick stems removed)
- 2 tsp olive oil, divided
- pinch of sea salt
- 12″ thin pizza crust. I used Trader Joe’s Frozen Organic Pizza Crust because it’s a thin, uniform crust and super convenient. You can also make your own dough from scratch.
- 1-1/2 c four cheese blend of equal parts asiago, parmesan, fontina, and provolone. I used Trader Joe’s Quattro Formaggio Shredded Cheese Blend, again, out of convenience.
- 1 egg
- truffle oil
- finely shredded parmesan
- cracked pepper
Special Equipment:
- pizza stone (optional)
Heat oven to 450 degrees and place pizza stone in oven to heat up.
If you’re using the frozen pizza crust (like I did), remove it from the freezer and unwrap. If you’re making dough from scratch, you’ll want to give yourself about 2 hours prep time.
In a skillet pan over medium heat, add 1 tsp olive oil and chopped kale. Cover and cook for 5 minutes, tossing 1/2 way through until bright green in color and slightly wilted. Sprinkle with a small pinch of sea salt, give it another toss. Remove from heat and set aside.
Remove stone from oven and place crust on it. Use the back of a spoon to evenly spread 1 tsp of olive oil out to the edges of the crust.
Sprinkle 1/2 c of cheese allover, followed by the sauteed kale along just the outer edge, creating a “guardrail” for the egg that you’ll add later. Top allover with the rest of the cheese.
Throw in the oven for 4 minutes to give the crust a head start in crisping up. After 4 minutes, pull out the oven rack and crack the egg in the middle of the pizza. Cook for another 4-7 minutes, until the egg is set but still slightly wobbly and runny.
Cooking times will vary depending on your oven and how cooked you prefer the yolk. If making crust from scratch, cooking times may also vary.
Pull the pizza from the oven, and drizzle with truffle oil, sprinkle with finely grated parmesan, and freshly cracked pepper. And don’t waste any time slicing it up and chowing down!