Miya's Kitchen: Pizza Notes

By Miya Kusumoto | March 27, 2017
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Crispy Kale and Cherry Tomato Pizza
Once you have a good pizza dough recipe, you can customize the toppings to suit everybody's tastes.

I am the type of person that fixates on moments and conversations -- replaying them over and over in my head until they are completely dissected and no longer resemble exactly what happened. It tends to get me into trouble a lot of the time because it leads to overthinking everything, but in the case of the kale pizza it actually made all of the difference.

As you may know, I have a hard time finding greens that I really love. Arugula and spinach have a soft spot in my heart but things like kale and iceberg lettuce have me running for the hills. Another interesting tidbit about me is that I have a deep-rooted and inherent obsession with pizza. I would eat it every day if I had the metabolism of a 10-year-old boy, but alas I am 14 years late and the wrong gender. Better luck next time?

Ok, ready to hear the Kale Pizza chronicles? I ate at the Floridian in St Augustine for dinner two weekends ago and had the Shrimp and Grits for dinner. The whole meal was divine but I was left excited and inspired by one element of the meal: the crispy Kale perched atop my entree. I have been obsessing over this kale since I had it. This is weird for me because remember… I hate Kale! What meal could I incorporate this crispy kale into that would complement that unique new texture?

Aha! The answer to everything, of course, is pizza. This pizza was a cherry tomato confit, crispy kale, and ricotta pizza. This was one of the best that I have made in a while -- it was filling yet light and healthy…ish. Pizza party at my place!

Article from Edible Northeast Florida at http://ediblenortheastflorida.ediblecommunities.com/eat/miyas-kitchen-pizza-notes
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