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Fingerling Potato & Baby Kale Pizza with Chèvre

Rebecca Haley-Park
Tender potatoes add buttery richness to this pie topped with garlicky kale and tangy chèvre.

Ingredients
  

  • 5 fingerling potatoes
  • 3 tablespoons olive oil
  • 2 garlic cloves minced
  • 5 ounces baby kale
  • Flour for dusting
  • ½ recipe Overnight Pizza Dough
  • 10 green onions white and light green parts only, sliced
  • 6 ounces mozzarella grated
  • 4 ounces chèvre crumbled
  • Parmigiano Reggiano to finish
  • Salt to taste
  • Black pepper to taste

Instructions
 

  • Place potatoes in a small pot and cover with salted water. Bring to a boil, and cook 10 minutes. Drain and let cool. Slice potatoes lengthwise into thin strips. Set aside.
  • In a medium saucepan, warm 2 tablespoons oil over medium heat. Add half the garlic, and cook until fragrant, about 1 minute. Add baby kale, and sauté until just wilted, about 3 minutes.
  • Heat oven to 500°F. Flour an over turned baking sheet. Stretch pizza dough to a 13-by-9-inch rectangle, and transfer to baking sheet.
  • Drizzle dough with remaining oil, and sprinkle with remaining garlic. Top with sliced potatoes, green onions, kale, mozzarella, and chèvre. Finish with a dusting of grated Parmigiano Reggiano, salt, and pepper.
  • Bake 10 to 15 minutes, or until bottom of crust has browned and cheese is bubbling. Transfer to a cutting board and let rest 5 minutes before serving.