(It's Not Spinach, but Could Be) Kale + Corn Margarita Pizza

Yes, we know. Kale is not spinach. But it is (almost) equally as tasty and works as a great spinach substitute for those days when you run out of spinach, or when you feel like switching up your greens, or when your roommates who don't quite understand your obsession with spinach (we understand) demand that you buy new ingredients.We like making pizza. That was the first food we cooked together, actually. And pizza is one of those easy-to-make, difficult-to-mess-up dinner options -- especially if you cheat (like we did) and use a pre-baked crust. We've never experimented with making pizza dough from scratch. Although, A has gotten (very) good at making French baguettes. So considering A's bread-making experience and abilities, pizza dough is not out of the question. That will have to be next time. Or even better, we can try making spinach dough. That is a good idea.

For this recipe, we recommend using a combo of both spinach + kale. That's a double yum.

You Will Need:

1. Twelve inch pie crust -- pre-baked

2. A small (6 oz) can of tomato paste

3. Two-three small or medium ripe tomatoes -- thinly sliced

4. Two curly kale leaves (or hand full of baby spinach) -- cut in bite-size pieces

5. Half cup fresh, raw corn

6. About a quarter (or less) of a small/medium red onion -- cut in slivers

7. Salt+pepper, dried oregano+basil to taste

8. About 1-2 cups (8-16oz) of whole milk mozzarella -- cut in slices

Directions 

1. Pre-heat oven according to the directions of your pizza crust. Normally it's around 400 degrees.

2. Spread layer of tomato paste onto entire surface of pizza dough then cover the surface with tomato slices.

2. Sprinkle on the corn, onions, and kale (or spinach) evenly throughout the pizza.

3. Sprinkle herbs over the toppings and then cover with mozzarella.

4. Cook pizza in oven for 20-30 minutes or until the edges and mozzarella are slightly browned.

5. Let cool for a bit, then enjoy.

-A + D