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CSA Week 3, plus Pizza with Kale, Roasted Garlic, & Four Cheeses

June 28, 2009
CSA Week 3: 6.25.09

CSA Week 3: 6.25.09

Our CSA is doing  a nice job this year of mixing things up a little from week to week. We still get the same general categories of vegetables this time of year: some greens, radishes, turnips — but the other items have been varying a little from week to week, which makes for nice surprises when I open our share box.

So here’s the rundown this week: a nice head of romaine, a head of red curly kale, spinach, arugula, radishes, spring onions, salad turnips, and garlic scapes. Yum!

And in our fruit share, strawberries and rhubarb:

Finger Lakes Fruit Bowl Share: 6.25.09

Finger Lakes Fruit Bowl Share: 6.25.09


I used the spring onions and arugula to make a dish I saw recently in Bon Appetit magazine — halibut with white beans, wilted arugula, and a brown-butter-caper vinaigrette. The original recipe uses fresh-caught trout, which oh boy, would I have loved to have used — but seeing as I hadn’t planned any fishing excursions, the wild Alaskan halibut I had was a nice substitute.


But the dish I really want to tell you about today was the pizza we had on Friday night…it was a white pizza, topped with little nubs of sweet roasted garlic, sauteed red curly kale, and four cheeses: fontina, asiago, provolone, and mozzarella. It was a winner!


Every time I roast a whole head of garlic I wonder why I don’t do it more often. I slice the top off a head of garlic so the tops of the cloves are exposed, place the head in a square of aluminum foil, drizzle some olive oil over the head, fold up the foil to make a little purse-like package, and bake it for about 45 minutes at 375 degrees F. I love the perfume of sweet garlic that wafts out of the package as I open it, and squeezing the soft cloves out of their papery skins is fun, to boot.

pizza_kaleroastedgarlic_1Curly kale can be a bit on the tough side, so I sauteed two big handfuls of it down in some olive oil until tender, then chopped it into small bits. I then layered this onto the pizza dough, mixing it with bits of the roasted garlic and grated cheese.


And out from the oven emerged…voilà!

pizza_kaleroastedgarlic_6Oooh, so tasty. It was like garlic-sauteed kale in cheesy, crusty form. A new favorite in our house!


Pizza with Kale, Roasted Garlic & Four Cheeses

an Eggs on Sunday original

view printable recipe

pizza dough – your favorite or mine!
2 big handfuls of kale, sauteed in some olive oil until tender, then chopped
cloves from about half a head of roasted garlic,  thickly sliced
3 cups of grated cheese, a mix of fontina, asiago, provolone and mozzarella

Preheat the oven to 500 degrees F with a baking stone inside (I place my baking stone on a rack, and place the rack on the lowest slot in the oven.)

Generously dust a pizza peel (or the back of a sheet pan) with coarse cornmeal or flour. Roll or stretch your pizza dough out to a 12 to 14 inch circle directly on the peel (or pan.)

Top the crust with half the grated cheese, then half the sliced roasted garlic and half the sauteed kale. Repeat with another layer of cheese, garlic, and kale.

Bake in the oven for about 8 minutes, or until the cheese is bubbly and just starting to brown, and the crust is golden brown.

28 Comments leave one →
  1. June 28, 2009 9:11 am

    That pizza looks amazing!!! Great idea with the roasted garlic. I know what I am making with my pizza dough in the freezer.

  2. crossbordercravings permalink
    June 28, 2009 9:34 am

    That pizza look sooo delicious! I will definitely want to try that out soon 🙂 I love your “printable recipe” option! How clever. How do you set up that kind of link?


    • June 28, 2009 9:52 am

      Hi Aaron – I use Google Page Creator,, and it’s very straightforward.

  3. June 28, 2009 2:29 pm

    This makes me so sad we didn’t have the time for a farm share this year! I love the idea that you don’t know what will be in store when you open the box each week. It’s like Christmas for the palate but multiplied weekly!

    And that pizza puts me in awe. I can’t wait to pick up some kale so we can try it.

  4. June 28, 2009 4:01 pm

    Looks like a few of us just had pizza on the brain this weekend…that looks great. 🙂

    And I agree, why doesn’t everyone roast garlic more often? It’s been ages since we did, but oh the taste….

  5. June 28, 2009 7:21 pm

    Your photos are fabulous! What camera do you use?

  6. June 28, 2009 8:33 pm

    The pizza looks excellent! We do a homemade pizza night usually once a week, and I’ll definitely be borrowing your idea! Yum!

  7. June 29, 2009 3:23 am

    Oh wow– do you mind mailing me a slice? It looks gorgeous!

  8. Betsy permalink
    June 29, 2009 2:22 pm

    Yum, that pizza looks great Amy! I made a similar one last week with kale and tons of cheese, but added some garlic scape/ arugula pesto and chicken to mine. I will definitely have to try roasting garlic very soon!

  9. June 29, 2009 2:29 pm

    I’m staring at your roast garlic with utter shock – like, O MY GOD, that’s how you roast garlic?! Wow. Love the look of the pizza. Absolutely delectable.

  10. Terri permalink
    June 29, 2009 8:29 pm

    We just got lots of collards in our share this week here in Baltimore, MD. We aren’t super-experienced with CSA veggies yet. Do you think collards would work on the pizza in place of kale?

  11. 2Newfs permalink
    June 30, 2009 8:20 am

    Our CSA north of Boston had the same things! And kale, beyond soup, is always hard to get by my family – so I can’t wait totry this brilliant idea! To use kale in soup, I use a tip from a friend: she rolls and shreds the leaves, then puts them in the freezer overnight. Freezing seems to break down the cell walls enough that you don’t have to cook the soup for a week to get soft kale.

  12. June 30, 2009 8:46 am

    this looks yummy.


    …yummy to the tummy. 🙂

    looks great and surprisingly simple to make.

    i’m def going to give it a try.

  13. June 30, 2009 2:58 pm

    That is an excellent looking pizza. I’ve been craving a really simple pizza lately, you’ve definitely inspired me topping wise 🙂

  14. June 30, 2009 8:45 pm

    What a great combination for a pizza. I always forget how wonderful roasted garlic is too! I don’t have kale yet (decided to plant it late for winter harvest) but there’s loads of swiss chard just begging to be slapped on top of some bread dough and shoved into a hot oven.

    I’m glad you were generous with the cheese, too. 😀

  15. Emily permalink
    June 30, 2009 11:09 pm

    Looks delish Amy. Just thought I’d mention that I’ve gotten fantastic (and reasonably priced) rainbow trout from thefish truck at the triphammer mall on Fridays (they truck in fresh fish from the Boston area)…

  16. July 1, 2009 8:57 am

    I’ve popped in from Niagara on the Lake, Ontario – wine country. We live right across the street from a vineyard and I take advantage of our local farm stands and farmer’s market. This is my first year of farm to table and I picked up our first box last night. Found your blog when I was looking for a garlic scape pesto recipe because I wanted to make sure that the recipe I had just invented by throwing ingredients in the food processor was actually going to turn out okay! You are going to be my greatest resource this summer … I’ve got you bookmarked now and I linked to you in our post today so that I can share your blog with our friends!

  17. July 1, 2009 10:11 am

    my stomach just growled.

  18. July 1, 2009 12:50 pm

    That pizza looks amazing, I was just introduced to Kale this year through my CSA. I can’t wait to try something similar.

  19. July 1, 2009 2:10 pm

    Just got a bunch of Kale this afternoon in our CSA share. It was our first time getting the CSA share since I signed up late. Found your site through tastespotting – love the idea to use the kale on pizza!

  20. July 1, 2009 9:07 pm

    Justin – you hit the nail on the head; the “who knows what you’re going to get” factor is one of the things I love about our CSA share!

    Sparow – it’s so true!

    Chef Debbie – thanks! I use a Canon SD750 – just a simple point and shoot.

    Kiki – great; I hope you enjoy it.

    Manggy – I fear it wouldn’t be nearly so appealing by the time it reached you… 😉

    Betsy – ooh, that sounds so good! I have some garlic scapes and might try that, too.

    Holly – it’s so simple, isn’t it? Which is why I really feel I should remember to do it more often. 🙂

    Terri – absolutely; collards would work equally well. They’re great sauteed with some garlic and olive oil. Hope you enjoy!

    2Newfs – that’s a great idea, since kale can sometimes be tough (esp. the older it gets.) I’ve also found that letting it marinate for a little while in olive oil and lemon juice tenderizes it a bit (and tastes delicious) – the acidic lemon juice creates the same effect.

    Reginald, Marianne – enjoy!

    Amy – yep; swiss chard would be equally great on this pizza. And yes, we don’t shy away from the cheese here… 🙂

    Emily – ooh, what a great tip! I had no idea that was there – I’ll have to do a drive-by. Thanks!

    kath – aw, thanks so much for stopping by! I hope you enjoy the start to your share season; isn’t it great that we’re *finally* entering summer in upstate NY?

    Jessie – 🙂

    Kristi, Jen – enjoy!

  21. July 4, 2009 1:39 pm

    That pizza looks so good and CSA’a sound like fun.

  22. July 5, 2009 3:30 pm

    I just got a pound of Kale. Your pizza looks amazing. I may be making my own this week!

  23. July 6, 2009 11:34 am

    That looks fantastic! So simple, but the best recipes are in my opinion.

    I really get a lot of inspiration from your blog. Your photos are wonderful, and you put so much detail into your posts! I’ve nominated you for a blog award. To accept come over to my blog at

  24. Amanda permalink
    July 7, 2009 5:59 pm

    I made this for guests last week and it was a huge hit! Absolutely delicious in its simplicity!


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