White Pizza

with Tuscan Braised Kale & Roasted Tomatoes

serves 2.

INGREDIENTS

Pizza Dough: Store-bought:

• We recommend Trader Joe's whole wheat pizza dough (vegan)

Homemade: (if you're feelin' fancy)

• 2.5 cups unbleached bread flour or all purpose flour 

• 1 teaspoon sea salt

• 1 teaspoon instant yeast

• 3 tablespoons olive oil 

• 1 cup water, room temperature

Pizza Toppings:

• 1 tub of Spero Sunflower Cream Cheese (Smoked, Original, Goat, or Herb)

• 1 bunch kale, stemmed

• 12 cherry tomatoes, halved

• 3 sundried tomatoes, thinly sliced

INSTRUCTIONS:

Pizza Dough: 

Store-bought:

1. Pre-heat oven to 450°F.

2. Follow instructions on the package of the pizza dough. 

Homemade:

1. Combine flour, salt, & yeast in a mixing bowl. Add water & oil to form a wet sticky ball.

2. Turn the shaggy dough out onto a floured surface. Knead the dough for 10 minutes or until smooth and elastic. (Or use an electric mixer with a dough hook for 10 min.)

3. Form the dough into a ball and place it in a large oiled mixing bowl. Cover with a towel and leave it out for 2-3 hours, until the dough doubles in size.

4. Punch the dough down and form it into 2 balls. Put them back in the oiled mixing bowl. Cover again and allow to rest 1 hour.

5. Place each ball into the center of a small oiled sheet pan. Stretch out the dough as far as possible to ¼”-½” thickness. Cover with a towel and allow to rest for 1 hour.

6. Pre-heat oven to 450°F. Bake 8-10 minutes, rotating the pan halfway through.

7. Remove from the oven and add toppings as follows:

Toppings + Baking: 

1. Spread a thick, even layer of Spero Sunflower Cream Cheese onto the crust. Top with stemmed kale leaves, chopped tomato, and sliced sundried tomato.

2. If store-bought dough, bake on the middle rack for 12-15 minutes. If homemade dough, bake for another 5-6 minutes.

3. As desired, top with extra dollops of Spero Sunflower Cream Cheese and some lemon zest for a citrusy punch!

Enjoy!