White pizza with potato, garlic, and kale

Serves 4

• 1 large (16") or 2 small (10") pizza crusts, store bought or homemade

• 1 large gold potato, thinly sliced

• olive oil

• salt and fresh ground black pepper

• 1 tsp. dried sage or rosemary, crumbled

• 1/4 teaspoon crushed red pepper flakes

• 1/2 lb. kale, washed and roughly chopped in big pieces, stems and all 

• 1 head of garlic - 1 large garlic clove, minced, the rest whole and peeled.  

• 8 oz. fresh mozzarella cheese, thinly sliced 

• 1/2 cup grated Parmesan or Pecorino Romano cheese

Preheat oven to 375. 

Toss potato slices with 1 tablespoon olive oil, dried herbs, and a few pinches salt in a large bowl. Arrange potatoes and whole cloves of garlic in one layer on a baking tray. Bake until edges begin to turn golden brown, about 15 minutes.

Remove from oven and let cool. Increase oven temperature to 475. 

Bring a large pot of salted water to boil. Add kale and blanch for 1 minute, then drain and rinse under cold water. Lay in one layer on a kitchen towel to dry out a bit.

Heat one tablespoon olive oil in skillet over medium heat. Add minced garlic and red pepper flakes. Sauté briefly, then add kale and 1/2 teaspoon salt. Sauté one minute. Remove from heat.  

To assemble: Lightly brush pizza crusts with olive oil. Arrange one layer mozzarella cheese over crusts. Top with one layer of potatoes, garlic and kale. Top with grated Pecorino cheese. 

Bake on pizza stone or on tray on lowest rack in oven until crust is golden brown and cheese is bubbly, about 15 minutes.  Before serving, sprinkle with freshly ground black pepper and drizzle with extra-virgin olive oil. 

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