Take-out Tuesday, Kale, Pear & Prosciutto Pizza
Well, I was going to make something totally different, a tart with Swiss Chard, but it was not to be…the available Swiss Chard was extremely limp and unappetizing…
I best I could do was get prepared chopped kale in a bag, and my favorite pizza crusts, Mama Mary’s Ultra Thin.
I had some Manchego cheese~sooo flavorful~pears, parmesan and proscuitto and began creating my masterpiece
I will warn you that if you don’t like greens, you probably won’t like this pizza. But! It is so healthy you will love yourself!! Spinach would be a wonderful substitute for the kale and the method would be the same.
Saute the kale with a drizzle of olive oil, salt and pepper and a clove of minced garlic. Add 4 T of water and put a lid on them to steam and help the kale leaves break down. It only takes a few minutes, you want the kale soft but still bright green. If you overcook greens you risk losing nutrient value.
Spread a thin layer of light cream cheese on the crust. Top cream cheese with a sprinkling of Parmesan. This will act like a glue to secure the greens.
Add the greens, top with Manchego or Gruyere, pear and prosciutto. Sprinkle with remaining Parmesan and season with a little pepper. The cheeses and prosciutto are salty and if you’ve seasoned your greens that will be enough.
Bake at 400, directly on the oven rack or on a pizza stone for about 10 minutes or until crust is brown and cheeses are melted.
Looks can be deceiving, this pizza is actually pretty low fat as far as pizzas go~
I only used 2 oz. low fat cream cheese, 2 oz. of Parmesan, and 2 oz. of Manchego and trimmed the fat from the prosciutto.
The crispy crust, sweet from the pear, salty from the meat and cheeses, and the flavor from the kale, makes this pizza vibrant and interesting
Leftovers were great the next day too!
Try a slice!
Here’s the recipe:
KALE PEAR & PROSCIUTTO PIZZA
Ingredients
- 1 prepared thin crust pizza round such as Mama Mary’s Ultra Thin Crust
- 8 oz. chopped fresh kale
- 2 oz. low fat cream cheese softened
- 2 oz. freshly shaved Parmesan cheese divided
- 2 oz. Manchego cheese grated or cut into small pieces
- 2-3 oz. paper thin prosciutto trimmed of fat
- 1 ripe pear peel on, cut into slices
- 1 clove garlic minced
- 2 T olive oil
- 1/4 cup water
- salt and pepper
Instructions
- Cook kale in a skillet with 1-2 T olive oil and 1/4 cup water. Season with salt and pepper and minced garlic.
- Cook and stir over medium high heat for a minute, then cover and let steam for a minute.
- Stir and repeat until kale is soft and cooked down but still bright green, about 5-8 minutes.
- Remove from heat.
- Spread cream cheese on pizza crust in an even thin layer.
- Sprinkle with 1/3 of Parmesan.
- Arrange cooked kale evenly over crust.
- Top with Manchego, pears and prosciutto, tearing prosciutto into pieces as you go and discarding any fat.
- Top with remaining Parmesan.
- Bake at 400 for 10 minutes directly on oven shelf or on a pizza stone. Makes 1 pizza, 8 slices.
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Yum, this is a great combination of ingredients. Isn’t it amazing how we use kale these days, and I can’t even remember when i first became familiar with it. Brussels sprouts are the same.
This is a stunning pizza. I absolutely love it. The flavors are a great combination. Thanks for sharing it.
Love the combo of flavors on your pizza Jenna! I love that all these greens are available bagged, cut and tripled washed these days!
Visiting from Show Stopper Saturday and loving the unique combination of ingredients on your pizza. Have a great weekend.
Thanks Robyn!
I just happen to have all the ingredients on hand to try this awesome pizza, can’t wait to taste it! Thanks for helping us celebrate Three Years at Full Plate Thursday. Hope you have a great week and come back soon!
Miz Helen
Wow this sounds wonderful with pear and prosciutto!!! Such a gorgeous pizza too. In fact we liked it so much it is being featured on the Four Seasons Blog Hop which opens Wednesday night! Thanks so much for always sharing your wonderful work.
Thanks so much Terri!