DINNER CAN BE DAUNTING, BUT MANY (LITTLE) HANDS MAKE LIGHT WORK.
GET KIDS INVOLVED WITH A VEGGIE-TOPPED PIZZA EVERYONE CAN HELP ASSEMBLE.
By Dawn Perry
Kale and Cheddar
flatbread
ACTIVE TIME 35 MINUTES
TOTAL TIME 50 MINUTES
SERVES 4
3 Tbsp. olive oil, divided,
plus more for baking sheet
1 medium onion, thinly sliced
4 cloves garlic, chopped
½ tsp. kosher salt
½ tsp. black pepper
1 bunch kale, leaves torn
into bite-size pieces
1 lb. prepared pizza dough,
at room temperature
2 cups grated Cheddar
cheese, divided
1 28-oz. can diced
tomatoes, drained
PREHEAT oven to 450°F. Heat 2
tablespoons oil in a large skillet
over medium-high. Add onion,
garlic, salt, and pepper and
cook, stirring occasionally,
until softened, 3 to 5 minutes.
Add as much kale as will fit and
cook, tossing often and adding
more kale when there is room,
until tender, 4 to 6 minutes.
Transfer to a large bowl; let cool.
STRETCH dough into a large
oval. Transfer to a lightly oiled
baking sheet. Brush dough
with remaining 1 tablespoon
oil. Top with 1 cup cheese, then
tomatoes, kale mixture, and
remaining 1 cup cheese. Bake
until golden, 18 to 20 minutes,
rotating halfway through.
Mission: Dinner
Kids can roll out the
dough for a family-
style pie or practice
their pizzaiolo skills
with individual-size
rounds.
Tearing kale, drain-
ing tomatoes, and
grating cheese can
all be done largely
unsupervised (and
even in advance).
Tired of kale? Let
kids pick different
greens to try: spin-
ach, Swiss chard,
and even broccoli
rabe make great
swaps and prevent
pizza fatigue.
How the kids can help
Photograph by Victor Protasio
FOOD STYLING BY CHELSEA ZIM
MER; PROP STYLING BY CLAIRE SPOLLEN
THE REALIST
40 REAL SIMPLE SEPTEMBER 2019
