Feta, Mozzarella, & Fresh Tomato Pizza

with Pesto Kale Salad

50 MIN

3 Servings

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From the Test Kitchen

Tonight’s dinner is inspired by flavors of the Mediterranean. Briny kalamata olives, feta cheese, and a layer of simply dressed fresh tomatoes top the pizza. On the side, we’re using basil pesto as a dressing for our salad, which slightly softens the kale while the pizza bakes.

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Nutrition

PER SERVING
Calories

780 Cals (est.)

View Full Nutrition

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1 Prepare the ingredients & make the kale salad:

Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 475°F. Wash and dry the fresh produce. Peel and thinly slice the shallot. Tear the mozzarella cheese into small pieces. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Remove and discard the stems of the kale; finely chop the leaves. Roughly chop the peppers. In a large bowl, combine the chopped kale and peppers, pesto (stirring before adding), half the pecorino cheese (you will have extra), and a drizzle of olive oil. Set aside to marinate, stirring occasionally, at least 10 minutes; season with salt and pepper to taste.

2 Assemble the pizza:

While the kale marinates, lightly oil a sheet pan. Using your hands, gently stretch the dough to a 1/4-inch thickness. If the dough is resistant, let rest 5 minutes. Carefully transfer to the sheet pan; rub the dough into the pan to coat the bottom in oil. Leaving a 1-inch border around the edges, spread the tomato sauce onto the prepared dough. Evenly top with the sliced shallot, torn mozzarella cheese, feta cheese (crumbling before adding), and chopped olives.

3 Bake the pizza:

Bake the pizza 19 to 21 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes.

4 Dress the tomatoes:

While the pizza bakes, quarter the tomatoes. Place in a bowl; top with the vinegar and a drizzle of olive oil; stir to combine. Season with salt and pepper to taste.

5 Finish & serve your dish:

Transfer the baked pizza to a cutting board; evenly top with the dressed tomatoes (discarding any liquid). Cut into equal-sized pieces. Serve the pizza with the kale salad on the side. Enjoy!