Grilled Potato and Kale Pizza

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Grilled Potato and Kale Pizza

Grilled Potato and Kale Pizza
4 1-inch pieces kale (remove tough ribs and stems)
1/3 cup grated Parmesan cheese
1 tsp. extra virgin olive oil
1 tsp. balsamic vinegar
8 baby red potatoes, thinly sliced
Olive oil cooking spray
Freshly ground sea salt and pepper to taste
1 (14-oz.) ball Nob Hill Trading Co. Pizza Dough (in our Deli)
1/4 cup Raley's Pesto Sauce
6 oz. fresh mozzarella cheese, torn into 1/4-inch pieces

Prep: 20 minutes, Cook: 15 minutes, Serves: 4

1. Place kale in a large bowl and toss with cheese, oil and vinegar; set aside.

2. Coat potato slices with cooking spray, salt and pepper and grill over medium heat for 3 minutes on each side or until soft; set aside.

3. Divide dough into 4 equal pieces and roll each into an 8-inch circle on a lightly floured board. Coat on both sides with cooking spray and grill over medium-high heat for 2 to 3 minutes or until nicely grill marked. Turn and grill for 1 minute more.

4. Remove from grill and top with equal amounts of pesto, mozzarella, potato and kale mixture. Grill over low heat for 5 minutes more or until crust is crisp and kale is lightly wilted, rotating pizza several times to cook evenly.

Nutritional Information:
528 calories, 22 g protein, 26 g total fat (8 g sat.), 56 g carbohydrate, 2 g fiber, 0 g sugar, 42 mg cholesterol, 735 mg sodium, 15 points


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