The kale in the garden has grown so big that it was completely overshadowing crops that had been next to it earlier in the season. So I picked a bunch last night and used it in this tasty pizza, along with hot peppers, cilantro, and onions also from the garden. The bacon was from Bostrom Farm as usual. Note that this recipe makes two pizzas; you could easily halve it. Also, feel free to substitute other greens for the kale, depending on what you have.
3 cups cooked black beans
1 cup coarsely chopped fresh cilantro
2 hot peppers (such as jalapenos), seeded and coarsely chopped
Salt and pepper to taste
1 medium onion, sliced lengthwise
6-8 cups coarsely chopped or torn kale (stems removed)
4-5 strips cooked bacon, chopped
2 14-inch pizza crusts
3-4 ounces shredded sharp cheddar
3-4 ounces shredded mozzarella
Combine the black beans, cilantro, and hot peppers in the food process and process until relatively smooth. Add a little water to achieve a consistency you like. It should be somewhere between sauce and hummus. Taste and add salt and pepper as desired.
Preheat the oven to 450 degrees. Paint the pizza crusts lightly with olive oil.
Heat a little more olive oil in a skillet and saute the onions for about 2 minutes. Add the kale, in bunches if necessary, and saute until tender.
Spread the black bean mixture evenly over the pizza crusts. Spread the kale and onions over the beans, then sprinkle with bacon. Top with cheddar and mozzarella.
Bake for 15-18 minutes, until crusts are done and cheese begins to brown.