Grilled kale pizza with smoked Gruyère, sweet corn and chipotle chili oil A smoky gourmet pizza recipe. Time to fire up the grill!
Looking for new, creative recipes for kale? How about grilling ideas for the summer barbecue season? Look no further – two birds with one (pizza) stone!
Have you ever thought of putting kale on pizza? Grilled kale, no less? Let’s just say that your taste buds will be thrilled you took the leap. This recipe makes as gourmet a pizza as you’ll ever have.
Here, grilled kale and smoky Gruyère are paired with ripe tomatoes and sweet corn for a delicious contrast of flavors. The whole pizza is then drizzled with homemade chili oil, brimming with the essence of pungent chipotle peppers. Have I convinced you to roll up your sleeves and make this massively flavorful pie? I hope so!
Gourmet brick-oven pizza crust, made from scratch in your own kitchen
Of course, if this is your first time making pizza from scratch, you might be apprehensive. But have no fear! I’ll also show you how to make the perfect pizza dough, and then shape it into the most delicious thin-crust pizza.
It doesn’t take long to wolf down a slice… and you might even be reaching for another before you’ve finished your first.
Here are more gourmet pizza recipes for you to try:
Food & wine pairing: Zinfandel with grilled kale and smoked Gruyère pizza
Zinfandel is always fabulous with pizza, and pouring one with this pie certainly works well. The Zin’s spicy notes are great with the slightly spicy chipotle-infused oil, and its weight matches the deep flavors of the smoked cheese and grilled kale. But you could also pour a lighter red, like a Rioja from Spain (preferably a Reserva or Gran Reserva). These elegant wines are superb with the smoky notes of both the cheese and the grilled kale, too.
Grilled kale pizza with smoked Gruyère, sweet corn and chipotle chili oil
makes 2 large pizzas
active time: 45 min
For the dough
- 1 recipe pizza dough
For the grilled kale
- 1 lb (455 g) curly kale (about 2 bunches)
- 1 1/2 tablespoons grapeseed oil (or canola oil)
- 1/2 teaspoon sea salt
- freshly ground black pepper to taste
For the pizza
- 12 oz (340 g) smoked Gruyère – coarsely grated (smoked cheddar or smoked Jarlsberg are good substitutes)
- 4 medium, ripe tomatoes – cut crosswise in 1/4″ slices
- 1 large ear fresh corn – husk removed and kernels shaved off the cob with a sharp knife
- sea salt to taste
- chipotle chili oil for drizzling
- large stainless steel perforated or mesh grill pan
- bread flour for shaping the dough
- fine cornmeal or bread flour to dust the pizza peel
- large pizza peel (16″ x 18″ paddle)
- large pizza stone
- Step 1: Prepare the dough (as per steps 1 and 2 of this pizza dough recipe) at least 4 1/2 hours (up to 36 hours) before baking the pizzas.
- Step 2: To grill the kale – Heat a gas, electric or charcoal grill to high heat. Meanwhile, pull the kale leaves off the stems and then tear them in 1 1/2″ pieces. Place the kale in a large bowl. Drizzle with the oil and sprinkle with the salt and pepper. Toss with your hands until the leaves are well coated with the oil. Place the kale leaves in the grill pan and place on the grill. (Do not overfill the pan. If the pan is not big enough for all the kale leaves, grill the kale in 2 batches.) Grill the kale undisturbed until the bottom leaves start to brown. Toss the leaves and continue to grill, tossing occasionally, until the kale has wilted and the leaves look browned around the edges. Transfer to a large bowl.
- Step 3: Place the pizza stone in the oven, on a rack located at the bottom third of the oven. (The stone should be about 9″ from the roof of the oven.) Set the oven to 500°F (260°C) and preheat for 30 minutes. Then, without opening the oven, turn it off and turn on the broiler to high heat. Preheat broiler for 10 minutes. Meanwhile, sprinkle a pizza peel with cornmeal or bread flour and shape the dough as per step 3 of this recipe. When the dough is stretched into a 16″ circle, place on the prepared pizza peel. Sprinkle dough with the grated cheese. Top with a few tomato slices and the corn kernels and sprinkle with the salt. (Use only half the ingredients for the 1st pizza; save the other half to make the 2nd pizza.) Slide the pizza onto the hot stone by giving it a quick jerking movement and then gently shaking the peel to loosen the pizza. Bake for 3 to 4 minutes until the crust is browned on the edges. Slide the pizza back onto the peel and place on a cutting board. Garnish with half the grilled kale, drizzle with chili oil to taste and serve immediately. Keep the broiler on and make the 2nd pizza.