Grilled Potato and Kale Pizzas
The classic combination of potatoes and kale gets a sizzling twist in this grilled pizza recipe. This recipe comes to us from our friends at the Potatoes USA and appears in the free e-cookbook, 52 Mondays.
Cooking Tip of the Week: If you’re chopping the potatoes in advance, preserve their color by storing them in cold water with a little added lemon juice or vinegar.
Food for Thought: What is yeast, anyway? It’s a tiny organism that is an important ingredient in many foods, especially breads. When yeast is mixed with carbohydrates like flour and sugar (or honey) and sits out at room temperature, it turns those ingredients into carbon dioxide (air), which is why you see small bubbles in bread. This process is called leavening – your pizza dough wouldn’t rise without it!
Family Dinner Conversation Starter: What does it mean to be patriotic? Do you feel patriotic?
- For the Pizza Dough:
- 2 1/4 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons instant or bread machine yeast
- 1 cup warm water
- 1 tablespoon olive oil
- 1 teaspoon honey or maple syrup
- For the Vinaigrette:
- 2 tablespoons olive oil
- 1 tablespoon white or red wine vinegar
- 1/4 teaspoon minced garlic
- 1/2 teaspoon sugar
- 1/8 teaspoon salt
- For the Potato and Kale Topping:
- 8 small red or yellow potatoes
- 1 teaspoon olive oil
- Sprinkle of salt
- 4 cups kale, stemmed and leaves torn or cut into small pieces
- 2 tablespoons grated Romano or Parmesan cheese – or sub dairy-free cheese
Kid: To prepare the pizza dough, stir together flour, salt and yeast in a large bowl.
Together: Add the water, olive oil and honey, stirring with a wooden spoon or using a dough hook with an electric mixer until the dough is smooth and elastic. Cover the bowl with plastic wrap and let sit at room temperature (72° F) until doubled in bulk, about 1 hour.
Together: Transfer the dough to a floured surface and divide into 4-6 equal pieces and form into balls. Flour a rolling pin or your hands and roll or pat each portion of dough into a 6-inch oval or round. Place the dough rounds on a lightly oiled baking sheet. Brush tops with olive oil. Set aside.
Kid: To prepare vinaigrette, combine all the vinaigrette ingredients in a glass jar with a lid. Shake well to blend. (Will keep, refrigerated, for 7 to 10 days.)
Adult: To prepare potatoes, preheat the oven 450° F.
Kid: Rinse the potatoes and pat dry.
Together: Cut the potatoes into 1/8-inch thick slices and toss with 1 teaspoon olive oil. Place in a single layer on a baking sheet and lightly sprinkle with salt.
Adult: Bake for about 10 minutes until tender when pierced with a fork.
Kid: Place kale in a bowl and toss with the vinaigrette. Add grated cheese and set aside.
Adult: Prepare a medium-hot fire in your grill. Place each round on the grill grates. Grill for about 3 minutes on one side or until the pizza has good grill marks. Using grill tongs, turn and grill for another minute. Remove from grill and top with equal amounts of potato slices and kale mixture. Place the pizzas back on the grill. Cover and cook for another 2 minutes or until crust is crisp and kale is lightly wilted.