Ingredients
Scale
- 1/2 pound pizza dough
- 1 cup shredded whole milk mozzarella
- 1/2 cup shaved fontina cheese
- 2 balls burrata cheese
- 2 cups shredded kale
- 2 cups shredded romaine lettuce
- 1/4 cup extra virgin olive oil
- juice of 2 lemons (about 1/4 cup)
- 2 tablespoons tahini
- 2 tablespoons dijon mustard
- 2 teaspoons vinegars
- 1/3 cup grated parmesan, plus more for serving
- 2 tablespoons extra virgin olive oil
- 1 tablespoon dried basil
- 2 teaspoons dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon crushed fennel seed
- 1–3 cloves garlic, grated
- kosher salt and pepper
Instructions
- Preheat the oven to 500°F and prepare your baking surface.
- Blend dressing ingredients until smooth; toss kale and romaine with enough dressing to coat.
- Mix olive oil and herbs for the base; roll out pizza dough and spread the mixture evenly.
- Top with mozzarella and fontina cheeses; bake for 10 minutes.
- Add burrata on top; return to oven for an additional 3-5 minutes until bubbly.
- Top with prepared salad and serve immediately.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (approx. 125g)
- Calories: 340
- Sugar: 2g
- Sodium: 560mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg