Zaza's Perfect Lemon Marinated Kale Pie
Zaza has been trying to get her act together. Actually, that's not true. She wants to drop this so-called “act” everyone talks about. She doesn't want one. What would she be acting at?
Zaza just doesn't know. What she DOES know is that she really likes this pizza. Even though is has —GASP!— KALE on it.
There are, in fact, different kinds of kale. Did you know? Here are some Zaza likes:
Pick your favorite, but for this recipe, Zaza likes the Russian Red variety! You can also use a baby kale, which will be much softer.
In a large bowl, add the lemon juice, olive oil, ¼ tsp sea salt, 1 tbsp winter savory and the garlic. Whisk to combine.
Tear the leaves of kale from the stems and discard the stems. Working with the leaves in small batches, chop them into thin strips. Place these strips into the bowl with the olive oil mixture and mix well, massaging the oil and spices into the kale leaves.
Place the bowl into the fridge and marinate for at least 2 hours, or overnight.
Preheat your oven to 500°F. If using a pizza stone, allow the stone to heat in the oven for 30 minutes before baking on it.
Stretch out one of the pizza dough balls to an 8-10” round onto a pizza peel dusted with flour, or onto a cookie sheet (if not using a pizza stone).
Slice the mozzarella into small rounds, placing about 4 or five on the surface of the pizza. Grab a handful of marinated kale and spread it on top of the cheese. Drizzle the surface with about a tbsp of extra virgin olive oil and sprinkle with a pinch of sea salt. Add another sprinkle of crushed Aleppo pepper for a bit of heat and flavor!
Slide the topped pizza into the oven to bake for about 8-10 minutes, until the crust is golden brown and the cheese is bubbling.
Remove from the oven and serve immediately!