Friday, September 25, 2009

Dino Kale and Chicken Pizza

Dino kale is in season and available at Just Food Co-op. It travels about fifteen miles from Gardens of Eagan to the produce section of Just Food. I picked up a bunch of dino kale yesterday and fashioned it into a pizza topping, along with grilled chicken and fresh cherry tomatoes from a friend's garden. Most of the ingredients—except for the olive oil, salt and pepper, and mozzarella—could be found in season now from local sources. Barbara Kingsolver, whose Animal, Vegetable, Miracle I'm in the midst of reading, would approve.

Dino Kale and Chicken Pizza

1 grilled chicken breast, cubed
half a bunch of dino kale, chopped
olive oil
3-4 cloves garlic, minced
salt and pepper
cherry tomatoes, halved
grated mozzarella
pizza dough

Preheat oven to 425°. Heat 2-3 tablespoons of olive oil in a sauté pan. Add minced garlic and cook, stirring often, until lightly golden. Add chopped dino kale and sauté over moderate heat until limp, 5-10 minutes. Stir in chicken during the last minute or two of cooking. Season to taste with salt and pepper. Roll out pizza dough, brush lightly with olive oil, and top with cooked dino kale and chicken, tomatoes, and mozzarella. Cook in preheated oven. Makes one large pizza.

2 comments:

Shan said...

Yum. Local eating is the best. I love Barbara Kingsolver's book, also. The chapter on turkey mating had me laughing out loud many times.

Jim H. said...

Pizza. I love pizza.

My Sicilian mother and her mother and a few aunts used to make huge sheets of pizza with thick chewy crusts and all kinds of toppings. The Sicilian pizza of my youth was often a way to get rid of leftovers. Just dig through the 'fridge and whatever you come up with you just slice it up and stick it on. The two constants were, of course, a heavy home-made tomato sauce and some cheese, but pretty much anything else was fair game. Even game! This was my foundational pizza experience.

As a grown-up, I've eaten pizza in Naples and New York city, in San Francisco and Chicago and Boston and Honolulu. The best pizza (aside from home-made) was in a little dumpy place called Vesuvio's in Elkhart, IN.

I worked in a pizza parlor during college. I make pizza at least once a month.

I love pizza.

And in all those places over all those years, I have never had pizza with kale on top.

It's off to the co-op tonight!

Thanks, Roberto!

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