8 Ingredients
  • 1 pound homemade or store-bought pizza dough, divided into two 8 ounce balls
  • 6 to 8 ounces roughly chopped trimmed kale leaves (about 2 quarts)
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 6 ounces shredded Fontina, Jack, or Gruyère cheese
  • 8 ounces fresh mozzarella cheese
  • 6 medium garlic cloves, thinly sliced
  • Pinch red pepper flakes
Nutrition
1104
55% daily value
3 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

88% 58

Saturated

129% 26

Trans

- 0

Monounsaturated

- 22

Polyunsaturated

- 6

Carbs

32% 96

Carbs (net)

- 85

Fiber

44% 11

Sugars

- 6

Sugars, added

- 0

Protein

109% 55

Cholesterol

43% 130

Sodium

81% 1938

Calcium

141% 1411

Magnesium

41% 165

Potassium

34% 1193

Iron

42% 8

Zinc

43% 6

Phosphorus

141% 987

Vitamin A

133% 1199

Vitamin C

361% 216

Thiamin (B1)

65% 1

Riboflavin (B2)

62% 1

Niacin (B3)

43% 9

Vitamin B6

37% 1

Folate equivalent (total)

181% 724

Folate (food)

- 310

Folic acid

- 243

Vitamin B12

24% 1

Vitamin D

0% 1

Vitamin E

28% 6

Vitamin K

1594% 1275
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