Last night’s dinner was an idea I got from Amy at Eggs on Sunday. Pizza sounded like a delightful way to use up some of the kale we got from our CSA, and white pizza would be great because I had ricotta leftover from our sandwiches.
I sauteed the kale in olive oil along with some garlic scapes, thyme, parsley and chives, then layered that over some ricotta on the Artisan Bread dough. To finish it off, I sprinkled a bit of shredded Parm and Gruyere and baked for about 8 minutes. It came out as wonderfully as I had hoped. The crisp kale was a perfect contrast to the creamy mild ricotta. I love easy, delicious dinners on Sunday nights. 🙂
We’ve had so many great pizzas lately! I don’t think I could pick a favorite. What’s your favorite pizza combination?