450 g (1lb.) pizza dough
300 g (11 oz.) shredded mozzarella
1 head of kale (7-8 leaves)
2 sweet potatoes, cut in 1 cm (1/2 inch) slices
4 shallots, finely sliced
olive oil, to taste
salt and pepper, to taste
Preheat oven to 375 F.
Roll the dough on a lightly floured surface and spread it out in a 12-inch baking sheet with a 1-inch rim. Make sure it covers the entire pan and is rolled out to the edge. Set aside.
Wash and dry kale leaves, remove stems and chop roughly. Put kale in a bowl, add salt and pepper and drizzle with olive oil. Toss gently, mix well and spread leaves on baking sheet lined with parchment paper.
Garnish pizza with half of the cheese. Add sweet potato slices and onions. Season to taste.
Bake pizza on bottom rack. At the same time, bake kale leaves on the top rack for 7-8 minutes or until crisp. Remove and set aside.
Place pizza on the top rack and bake for another 25 minutes or until edges are golden.
Garnish pizza with remaining cheese and bake for an additional 10 minutes or until cheese is lightly golden.
Sprinkle with kale chips and serve.
*
Be careful not to burn the kale chips as they will taste bitter
