Kale And Meatball White Pizza

As you saw from Wednesday’s post, I’ve been inspired to incorporate kale and other leafy greens on a more regular basis. Spinach salads, kale chips, you name it, we have had it! But when I saw this recipe on the Food Network website, I knew it would be the perfect ending to our leafy green week inspired by the bookFoodist.I think you all know by now that John isn’t really a picky eater. No, it’s more about how you present the dish to him that will determine whether or not its a “yes” or “no” on the weekly planning menu. For instance, this pizza was described as meatball white pizza with a little kale on top. Imight have failed to mention that it was more kale than meat but by the time he noticed, it was on his plate and he was happily munching away. Another success story!

What I love best about the pizza is the kale; the edges get crispy so it’s like you’re eating cheesy kale chips – tell me that you would turn that down! Just likemy ravioli recipe on Monday, this is one that any veggie hater would gladly scarf down. In fact, I have made a mental note to make this for my grandmother – the ultimate veggie hater!! With meatballs and cheese (and yes, on a pizza), I can’t see many turning this one down.

Kale and Meatball White Pizza (adapted from Food Network)

Serves: 8

Meatballs:

1/2 pound ground turkey

1/4 cup breadcrumbs

1/4 cup chopped onion

2 tablespoons parmesan cheese

1 tablespoon Italian seasoning

1 egg

Sauce:

2 tablespoons butter

2 tablespoons flour

1 cup skim milk

1/2 teaspoon nutmeg

1 bay leaf

1 clove garlic, minced

1/4 teaspoon kosher salt

1 teaspoon black pepper

Pizza:

1 pizza dough

3/4 cup mozzarella cheese, grated

1/4 cup parmesan cheese, grated

1 tablespoon garlic powder

1 tablespoon Italian seasoning

1 cup kale, chopped into bite-sized pieces

2 teaspoons olive oil

1/2 teaspoon kosher salt

Meatballs: Preheat the oven to 400 degrees F. In a small bowl, combine turkey, breadcrumbs, chopped onion, parmesan, Italian seasoning, and egg. Mix well. Form into 12 meatballs and place on a baking sheet. Bake for 12-15 minutes, until cooked through. Let cool slightly to the touch and cut in half. You can store these meatballs for up to 3 days.

Sauce: While the meatballs are cooking, prepare the sauce. In a small saucepan, heat the butter over medium heat until just melted. Add the garlic and cook until fragrant (about a minute). Stir in the flour and then slowly add the milk, whisking constantly. The milk will begin to incorporate into the mixture. Add the nutmeg and bay leaf. Whisk over medium heat until the mixture thickens. Remove the bay leaf, stir in salt and pepper, and set aside. This can also be made up to 3 days in advance.

Pizza: Keep the oven heated to 400 degrees F. Roll the pizza dough out onto the pizza pan. Top with premade white sauce. Layer cheeses on top then add garlic powder and Italian seasoning. Top with meatball halves. Toss kale with olive oil and salt. Then, layer that among the meatballs. Bake for 12-15 minutes, until the crust is cooked and the top turns lightly golden brown. Serve immediately.