Make the Pizza Dough: Measure out the warm water, sprinkle yeast on top and combine. Let sit for 3 – 5 minutes until foamy. Add olive oil, salt and 1½ cups flour. Mix until it becomes a uniform ball, then turn out onto a floured surface. Knead dough for 5 minutes, adding more flour as necessary. The dough should be sticky but manageable. Lightly oil a large bowl, place dough into the bowl and cover with a kitchen cloth. Let rise for 3-4 hours in a warm, dry area. When the dough has tripled in bulk, punch down and roll out into a large, 12-inch circle on a lightly floured surface.
Prep Cherry Tomatoes, Kale and Ricotta: Preheat oven to 350°. Bring a small pot of water to a boil and prepare an ice bath in a large bowl. Score each cherry tomato on the bottom with a small “x.” When the water is boiling add cherry tomatoes for 30 seconds then, using a slotted spoon, move them to the ice bath. Once the tomatoes have cooled, peel off skins. Place tomatoes in a baking dish and add 1½ cups olive oil, garlic, salt and pepper (to taste) to the baking dish. Toss the tomatoes with the oil and cover with aluminum foil. Bake for 20 to 25 minutes, until the tomatoes are fragrant and have released their liquid.
Toss the kale with 2 tablespoons olive oil and a pinch of salt and pepper. With your hands, massage each leaf so that it is coated in oil.
Construct the Pizza: Increase the oven temperature to 400° – if you have a pizza stone, move it to the center rack. Once the dough is rolled out, spread the cherry tomato confit mixture on top of the dough, followed by the kal, and finished with spoonfuls of the ricotta. Bake on a pizza stone or cookie sheet for about15 minutes, until the crust is a golden brown. Top with crushed red pepper and enjoy!
Looking for groceries for this recipe? Miya shops locally at Native Sun Jax!