For the tomatoes:
4-5 medium tomatoes
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 ball pizza dough
2 oz. mozzarella, shredded*
3-4 oz. crumbled feta cheese
- step 1: Show Images
To roast the tomatoes, preheat the oven to 300˚ F. Line a baking sheet with a silicone baking mat or parchment paper. Slice the tomatoes into about ½-inch thick slices. Lay the slices in an even layer on the prepared baking sheet. Drizzle lightly with olive oil, sprinkle with a pinch of 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.
- step 2: Show Images
In a small skillet, combine 2 tablespoons of the olive oil with the garlic and red pepper flakes. Warm over low heat for about 10-15 minutes to infuse the oil with the flavors of the spices. Set aside.
- step 3: Show Images
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. Remove from the heat and set aside.
- step 4: Show Images
To make the pizza, heat the oven to 500˚ F and preheat a pizza stone for at least 30 minutes. Roll out the pizza dough into a 12-14 inch round. Lightly brush the dough with the garlic-red pepper oil. Sprinkle the shredded mozzarella over the dough. Layer with the wilted kale, roasted tomato slices, and feta.
- step 5: Show Images
Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 11-12 minutes. Remove from the oven and let cool slightly before slicing and serving.
- step 6: Show Images
*For best results, always use freshly shredded cheese. Pre-shredded cheese comes coated in things such as flour, cornstarch to prevent clumping and results in an unpleasant, gritty texture when melted.