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
828
41% daily value
4 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

66% 43

Saturated

97% 19

Trans

- 0

Monounsaturated

- 17

Polyunsaturated

- 4

Carbs

24% 72

Carbs (net)

- 64

Fiber

33% 8

Sugars

- 5

Sugars, added

- 0

Protein

82% 41

Cholesterol

32% 97

Sodium

61% 1453

Calcium

106% 1059

Magnesium

30% 124

Potassium

19% 894

Iron

32% 6

Zinc

44% 5

Phosphorus

106% 740

Vitamin A

100% 900

Vitamin C

180% 162

Thiamin (B1)

61% 1

Riboflavin (B2)

60% 1

Niacin (B3)

40% 6

Vitamin B6

42% 1

Folate equivalent (total)

136% 543

Folate (food)

- 232

Folic acid

- 183

Vitamin B12

46% 1

Vitamin D

4% 1

Vitamin E

28% 4

Vitamin K

797% 956
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