Kale and Goat Cheese Whole Wheat Pizza
Recipe GLPR542cc897dfdac1
A Mediterranean-inspired vegetarian pizza featuring hearty whole wheat dough as the base, topped with tangy tomato sauce, creamy mozzarella, fresh kale, ripe tomatoes, and crumbly goat cheese. Baked until golden and bubbly, this rustic pizza is perfect for a casual lunch or dinner.
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Ingredients
2 prepared whole wheat pizza doughs
1 pound tomato sauce
2 pounds shredded mozzarella cheese
3 cups fresh chopped kale
2–3 ripe tomatoes, quartered
5 ounces crumbly goat cheese
whole wheat flour, for dusting
red pepper flakes, optional for serving
Directions
Preheat your oven to 400°F.
Dust a clean work surface lightly with whole wheat flour to prevent the dough from sticking.
Working with one pizza dough at a time, use a rolling pin to flatten it into a rectangular shape roughly 16.5 by 11.5 inches, then transfer it to a rectangular baking sheet, pressing gently to fill the edges.
Repeat the rolling and transferring process with the second pizza dough on another baking sheet.
Divide the tomato sauce evenly between the two pizzas, spreading it in a thin, even layer all the way to the edges.
Distribute the shredded mozzarella cheese equally over both pizzas, covering the sauce.
Top each pizza with half of the fresh chopped kale, then distribute the quartered tomatoes evenly across both.
Crumble and sprinkle the goat cheese over the top of each pizza.
Place both baking sheets in the preheated 400°F oven and bake for 16–18 minutes, until the crusts are golden brown and the cheese is melted and slightly bubbling at the edges.
Remove from the oven and let cool for 1–2 minutes. If desired, sprinkle with red pepper flakes before serving.
