Pizza Week: Goat Cheese and Kale Pizza - Sweet Potato Chronicles

Pizza Week: Goat Cheese and Kale Pizza

In the Spring, Scar­lett attended a birth­day party for a friend that was held at Loblaws. I know. Sounds a lit­tle strange to have a birth­day party in a super­mar­ket, but, I have to say, it was one of the best run birth­day par­ties I've ever been to. The good folks at Loblaws have cook­ing par­ties (you pick the menu) that are age appro­pri­ate, fun and laden with cup­cakes. This par­tic­u­lar party entailed mak­ing pizza. The kids fol­lowed an instruc­tor through a step-by-step prep process for whip­ping up per­sonal size piz­zas with their favorite top­pings. As they baked, the kid's dec­o­rated their party favor–a tray of six cup­cakes. They ate their pizza for lunch, had cake and left happy. It was such a hit, Scar­lett has been ask­ing me ever since if we could make pizza at home. Roll the dough. The whole nine yards.

The pizza Scar­lett made at the party.

A tray of mini marsh­mal­lows and gummy can­dies for dec­o­rat­ing the cup­cakes. I think this was my favorite part.

Goat Cheese and Kale Pizza

1 1/2 cups tomato sauce
1 cup goat cheese
1/2 cup parme­san cheese
1 cup fresh moz­zarella
1 cup frozen, chopped kale
2 table­spoons of flour
1 tea­spoon of olive oil for greasing

Method

Pre­heat oven to 425. Lightly grease a bak­ing sheet.

Flour your work sur­face as well as your rolling pin. Roll out the dough so it's about a 1/2 inch thick.

Spread a thin layer of sauce onto your dough. Sprin­kle with kale, goat and parme­san cheeses as well as mozzerella. Place in the oven on the mid­dle rack and cook for 15 — 20 min­utes until crust browns and cheeses mozzerella. Place in the oven on the mid­dle rack and cook for 15 — 20 min­utes until crust browns and cheeses melts.

I found a great frozen, whole wheat dough at Whole Foods. Scar­lett han­dled the entire process like she'd been moon­light­ing at a pizza palace in her off hours. We resisted the urge to try and toss it.

We divided our pizza into two por­tions: one with kale, one with­out. Scar­lett, at first, stuck with the cheese slices. How­ever, when she tried a bite of mine, she ended up enjoy­ing the kale side as well. We even had the left­overs the next day for lunch. It has now turned into one of our favorite sup­pers. The only thing I miss are all the cupcakes.

  

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