DIY Pizza Party!

Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and roughly chop the garlic. Remove and discard the stems of the kale; finely chop the leaves. Halve the bread horizontally, then halve each piece lengthwise. Tear the mozzarella cheese into small pieces. Grate the fontina cheese on the large side of a box grater. Peel and thinly slice the shallot. Cut off and discard the stems of the peppers; remove and discard the cores. Halve the peppers lengthwise, then thinly slice crosswise. Roughly chop the olives.

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and kale; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Loosely cover the pan with aluminum foil and cook 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl and season with salt and pepper to taste. Wipe out the pan.

In the same pan, combine the tomatoes and Italian seasoning; season with salt and pepper. Cook on medium-high, stirring occasionally, 4 to 5 minutes, or until thickened. Turn off the heat and season with salt and pepper to taste. To make the creamy tomato sauce, transfer half the cooked tomato sauce to a medium bowl and stir in the quark cheese until combined.

Place the bread pieces on a sheet pan, cut side up. Evenly top each piece however you’d like, using the tomato sauce, creamy tomato sauce, mozzarella cheese, and grated fontina cheese. Add as much of the sliced shallot, sliced peppers, chopped olives, and cooked kale as you’d like. Season the pizzas with salt and pepper.

Bake the pizzas 14 to 16 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes before serving. Enjoy!