October 23, 2019

  • 1 Cali'flour Foods Pizza Crust
  • 1 bunch of kale, stems removed and reserved, leaves thinly sliced
  • 1 T olive oil
  • 6 oz soy chorizo, casing removed
  • 1-2 cloves garlic, thinly sliced
  • 1 t thyme leaves, plus more for garnish
  • ½ c shredded mozzarella cheese
  • 1-2 T freshly grated Parmesan
  • 1 lemon, zested and juiced
  • Kosher salt, to taste

Prepare Pizza Crust:
Pre-bake the Cali’flour Crust as instructed in an oven at 375-400 on a vented pizza pan, pizza screen, or on a non-stick cookie sheet lined with parchment paper for 12-14 minutes. Remove from oven and let rest for a minimum of 10 minutes

Prepare Toppings:
On a stovetop, heat a large skillet to high heat. Add kale stems and cook, turning as needed, until lightly charred, 2-3 min. Transfer to cutting board to cool, then thinly slice and set aside. Reduce heat to medium-high heat and add oil. Add chorizo and cook,   breaking up into small pieces, until golden brown, 7-8 minutes. Stir in garlic and cook golden (2 min). Add kale leaves and chopped stems to skillet with thyme and salt: cook until wilted (3-4 min). Remove from heat and stir in lemon zest and juice. Adjust seasoning.

Assemble Pizza:
On prepared pizza crust, add mozzarella then top with kale and chorizo. Sprinkle with Parmesan cheese. Return to oven on high broil to melt cheese (2-3 min). Remove from oven and let rest. Garnish with additional herbs and pepper flakes if desired. Serve and enjoy!