Roasted Tomato, Kale, and Feta Pizza

 

This year we joined a CSA, and I'm very much looking forward to having fresh veggies all summer long - veggies that are grown less than 3 miles from my house, no less!  Being that our spring and summer got a late start here in Atlanta, right now we're getting a lot of greens, root vegetables, and lettuce.  And while I love all of those things, they aren't Joey's favorites, so I have to get creative when it comes to dinner.

This pizza is a really great use of kale.  I actually ate it for the first time last year when I attended a food photography workshop in Charleston.  I really loved it, and therefore was super excited when Annie recreated it last year.  Roasted tomatoes are one of my favorite things ever, and combined with salty, briny feta and the kale, this pizza is near the top of my 'favorites' list.

With summer tomatoes jusssst barely beginning to come into season, this is a great way to get your fix - if you've been jonesing for them, that is.  They are slow-roasted in the oven, so even less than stellar tomatoes come out tasting pretty fantastic.  Joey and Caroline both loved this pizza as well, and I know that it will be making a repeat appearance soon, what with all the kale we have showing up.

And finally, as an aside, is there any interest in a CSA series?  Maybe a chronicle of what we receive in ours and recipe ideas, suggestions, or links?

Roasted Tomato, Kale, and Feta Pizza
barely adapted from Annie's Eats

For the tomatoes:

• 4-5 medium tomatoes
• Olive oil
• pinch of red pepper flakes
• Pinch of sugar
• Kosher salt and freshly ground pepper

For the pizza:

• 2 tbsp. plus 2 tsp. olive oil, divided
• 2 cloves garlic, minced
• ½ tsp. red pepper flakes
• 3-4 cups kale leaves, stemmed and roughly chopped
• 1 pound pizza dough
• 3/4 cup mozzarella, shredded 
• 3-4 oz crumbled feta cheese

• To roast the tomatoes, preheat the oven to 300˚ F and line a baking sheet with  parchment paper.  Slice the tomatoes into about ½-inch thick slices.  Arrange the slice in a single layer on the prepared baking sheet, and drizzle lightly with olive oil, sprinkle with pepper flakes and sugar, and season with salt and pepper.  Bake for 50-60 minutes, carefully flipping the slices halfway through baking, until roasted and slightly browned.  Transfer the tomatoes to a plate lined with paper towels, layering if needed.  Refrigerate at least a few hours to drain excess liquid from the tomatoes. The tomatoes can be prepared the night before you plan to make the pizza to save time when cooking the day of.
  
  In a small skillet, combine 2 tablespoons of the olive oil with the garlic and red pepper flakes.  Cook over low heat for about 10-15 minutes to infuse the oil with the flavors of the spices.  Remove from heat and set aside.
  
  In a medium skillet, heat the remaining 2 teaspoons of oil over medium-high heat.  Add the kale to the pan and cook, stirring occasionally, just until the leaves are wilted, 2-4 minutes.  Remove from the heat and set aside.
  
  To make the pizza, preheat the oven (with a pizza stone or baking sheet inside) to 500˚ F for at least 30 minutes.   Dust a large piece of parchment paper with cornmeal, and pull and stretch the pizza dough into a 12-14 inch round or oval.  Lightly brush the dough with the garlic-red pepper oil.  Spread the kale over the dough, then sprinkle with mozzarella.  Arrange the tomatoes in a single layer over the mozzarella, and finally, sprinkle feta over the top.
  
  Using the parchment, transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 10-12 minutes.  Remove from the oven and allow to cool for about 10 minutes before slicing and serving.