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Bon Appétit

Spicy Tuscan Kale and Ricotta Grandma Pie

3.7

(83)

Image may contain Plant Food Pizza and Vegetable
Michael Graydon + Nikole Herriott

Feel free to substitute other types of kale, such as curly or Red Russian, but make sure to pre-dress and massage the leaves as noted in the recipe.

Recipe information

  • Yield

    makes 1 pie (about 6 servings)

Ingredients

1

bunch medium Tuscan kale, ribs and stems removed, leaves cut into 1” strips

¼

cup olive oil

2

tablespoons fresh lemon juice

Kosher salt and freshly ground black pepper

Grandma-Style Pizza Dough (click for recipe)

8

ounces fresh mozzarella, grated (about 1½ cups)

1

cup fresh ricotta

2

ounces Parmesan, finely grated (about ½ cup)

Crushed red pepper flakes (for serving)

Preparation

  1. Step 1

    Toss kale with oil and lemon juice in a medium bowl; season with salt and pepper. Massage dressing into kale with your fingers and let sit at room temperature 2 hours to soften (this will keep kale from getting too crispy when baked).

    Step 2

    Place a rack in lower third of oven and preheat to 525° or as high as oven will go.

    Step 3

    Once dough has risen in baking sheet, top with mozzarella, dot with ricotta, and top with kale and Parmesan. Bake until golden brown and crisp on bottom and sides, 20–30 minutes.

    Step 4

    Serve topped with red pepper flakes.

Nutrition Per Serving

Calories (kcal) 680 Fat (g) 32 Saturated Fat (g) 13 Cholesterol (mg) 65 Carbohydrates (g) 72 Dietary Fiber (g) 4 Total Sugars (g) 0 Protein (g) 26 Sodium (mg) 850
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Reviews (83)

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  • We love this recipe, it's such a good pizza take. It does need a little pre-bake to make sure the dough is fully-cooked on the bottom center/the toppings are not burnt.

    • Morgan

    • Greenville, SC, USA

    • 2/3/2024

  • Great base recipe. I'm a recipe-fiddler and a comment reader, so if anyone else enjoys that... I brined the dough after stretching and before final proof a la Samin Nosrat's Ligurian focaccia. I pressed thinly sliced shallots into dough instead of dimpling before final proof. Parbaked for 10 min at 450F per KA sicilian pizza recipe. Topped with recipe as written plus capers, drained ricotta with lemon zest and fresh ground pepper, roasted cherry tomatoes and pine nuts popped in the oven while pre-heating, and some extra EVOO, then back in the oven for 20 min. Happy with the results!

    • Rjone81

    • Burlington, WA

    • 9/26/2020

  • Delicious baked on the grill paired with tomato and chared red pepper soup The kale was super - crisoy and cooked perfectly A winner!!

    • Anonymous

    • Garden State of New Jersey

    • 6/24/2020

  • We thought this was a really good vegetarian option for dinner. I cooked it at 500 for 30 minutes which was perfect. I did add some strips of roosted red pepper and 3 cloves of thin sliced garlic with the kale, which I highly recommend.

    • Anonymous

    • 5/2/2020