Kale and Artichoke Pizza with Roasted Garlic Ricotta

by Kelli on April 7, 2014

Kale and Artichoke Pizza with Roasted Garlic Ricotta

I kicked off this past weekend with a 10k race in Central Park.  I’m running the Big Sur Marathon Relay in a few weeks with L and his family, so I signed up for the 10k, (1) to keep me honest with my training and (2) to test my fitness.  I went into the race telling myself that I didn’t really have any goals, that it was just going to be a long tempo run.  Ha!  There’s always some kind of goal in the back of my mind, and this one was to beat my 10k time from a few weeks ago.

This year I’ve been taking a new approach to training.  I’ve managed to get injured in one way or another, although nothing too serious, in each of the past few years.  So, no harm in trying something new.

Spoiler alert…it’s paying off big time.  I’ve seen more progress in the past couple months than I have in the past couple years.  I’m stronger, I feel better, I’m getting faster and I’m having fun.  That last part if kind of key.

Kale and Artichoke Pizza with Roasted Garlic Ricotta

So, what am I doing different?

For starters, I’m currently running 2-3 times a week (down from 3-5 times a week).  I’ve been going to spin classes a couple times a week, and when it gets a little warmer I’ll start riding outside again.  I’m incorporating strength training on a regular basis (I do workouts from Tone It Up about 3 times a week).  And, I also started taking a barre class once a week….which also kind of falls into the strength training category.

At first I was nervous about cutting down the number of days I run.  I didn’t think there was any way I’d see an improvement by running less.  Turns out I’ve actually seen more improvement and feel stronger now than at any time in the past couple years.

So, the 10k.  It was a long tempo run alright.  A long tempo run that managed to get me a new 10k PR…..which I was happy to celebrate with a couple slices of Kale and Artichoke Pizza with Roasted Garlic Ricotta!

And on that note, welcome to #PizzaWeek hosted by my friends at NoshOn.It!!

pizza-week-badge

You know what I love most about white pizza…the cheese factor.  Piles of warm, melty, oozy cheese…..covering another layer of cheese.  So, I guess what I’m saying is, in no way, shape or form does this pizza skimp on cheese.

In fact, the cheese on this pie, specifically the ricotta layer goes to a whole new level with the addition of roasted garlic.  The wow-factor is off the charts!  Roasted garlic is a truly magical thing…it’s flavor is deep and rich, yet kind of mild, and nothing like its pungent raw garlic counterpart.

Kale and Artichoke Pizza with Roasted Garlic Ricotta

I tend to shy away from adding meat to white pizza.  I’m not going to try to tell you that the veggies balance out the cheese, because that would just be a lie, and I like you way too much to ever lie to you.  In this case, the kale and artichokes simply mesh perfectly with the roasted garlic, creamy ricotta and mozzarella.

You can use homemade pizza dough or store bought, it’s entirely up to you (I used store bought).  I’m certain you’re going to love this pizza either way!

Kale and Artichoke Pizza with Roasted Garlic Ricotta

Yield: Serves 4-8 people

Ingredients

  • pizza dough, homemade or store bought
  • 1 head of garlic
  • 1 teaspoon olive oil
  • 1 1/2 cups ricotta cheese
  • 1 tablespoon dried basil
  • 1/4 teaspoon red pepper flakes
  • 2 1/2 cups kale, center rib removed and leaves chopped
  • 1 15-ounce can artichoke hearts, quartered (not packed in oil)
  • 2 cups mozzarella cheese
  • salt
  • fresh ground pepper

Instructions

Preheat the oven to 400 degrees F.

Peel away the outer layers of skin from the head of garlic. Cut off 1/4 to 1/2-inch from the top of the head of garlic to expose the individual cloves.

Place the garlic on a small sheet of aluminum foil. Drizzle with 1 teaspoon of olive oil, making sure each clove is coated. Sprinkle with salt and fresh ground pepper. Cover with foil. Bake in the oven for 40 minutes. Remove from the oven and set aside. Keep the oven on.

Meanwhile, heat 1 tablespoon of olive oil in a large sauté pan over medium heat. Add the kale, and move around the pan to coat all the leaves with the oil. Season with a pinch of salt and fresh ground pepper. Cook until the leaves just begin to wilt, about 5 minutes. Remove the pan from the heat and set side.

In a medium bowl, add the ricotta, basil, red pepper flakes, 1/4 teaspoon of salt and squeeze the roasted garlic cloves out of the head. Use a fork to mash the garlic and mix the ingredients together.

Spread the pizza dough over a pizza stone or a lightly oil baking sheet. Spread the ricotta mixture, in an even layer, across the top of the dough. Top with the quartered artichoke hearts and kale, followed by the mozzarella cheese.

Bake for 7-10 minutes until the cheese is melted and the edges are golden brown.

Remove the pizza from the oven. Let it cool for a minute or two, then slice and serve.

http://thecornerkitchenblog.com/kale-artichoke-pizza-roasted-garlic-ricotta/

For more delicious slices check out the #PizzaWeek Pinterest board as well as the creative pies that my blogger friends are serving up today!!

Raspberry Brie Dessert Pizza with Rosemary & Candied Pecans from Completely Delicious
Shrimp and Grit Naan Pizza with Cajun Remoulade Sauce from Climbing Grier Mountain
Caramelized Spring Onion & Fennel Pizza with Beer Crust from Girl Versus Dough
Spinach Artichoke Pizza from The Vintage Mixer

Kale and Artichoke Pizza with Roasted Garlic Ricotta

Enjoy!

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{ 32 comments… read them below or add one }

Laura (Blogging Over Thyme) April 7, 2014 at 8:14 AM

Congrats on the 10k! I don’t even want to admit my running endurance at the moment (pathetic, if I were to summarize it in one word).

And yay for pizza! Love the roasted garlic ricotta! Kinda wish I could be eating this for breakfast right now.

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Kelli April 7, 2014 at 10:25 AM

Thanks, Laura! Since I know you won’t judge I feel safe telling you that I was theeeeeees close to eating the last remaining slice for breakfast this morning.

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Vijay @ NoshOnIt April 7, 2014 at 9:19 AM

Kale makes me feel like this pizza is actually healthy-ish…but wait, isn’t every pizza healthy?

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Kelli April 7, 2014 at 10:26 AM

I like the way you think, my friend! I’ll take it. Thanks, Vijay!

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Lauren @ Climbing Grier Mountain April 7, 2014 at 9:45 AM

Ditto what Vijay! I’ll take two pies, please?!

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Kelli April 7, 2014 at 10:26 AM

I love the way you guys think! Friends forever!

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Becky April 7, 2014 at 9:57 AM

Love how we were both bringing in the spring with our artichoke pizzas today!! Your’s looks fabulous!!

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Kelli April 7, 2014 at 10:27 AM

Thanks so much, Becky! Great minds :) Loving your pizza!

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Pat April 7, 2014 at 10:11 AM

Yum…that looks good with the kale and all the gooey cheese. I am curious though, what is a ‘spin’ class?

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Kelli April 7, 2014 at 10:28 AM

Thank you, Pat! Spinning/spin class is indoor cycling.

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Stephanie @ Girl Versus Dough April 7, 2014 at 2:00 PM

Roasted garlic and a double layer of cheese?! You know the way to my pizza-loving heart.

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Kelli April 8, 2014 at 7:26 AM

You can never go wrong with extra cheese, especially when roasted garlic is involved :) Thanks, Steph!

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Zainab @ Blahnik Baker April 7, 2014 at 10:25 PM

Yay! Congrats on the 10K!! This pizza looks amazing. Nothing like artichoke and ricotta :)

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Kelli April 8, 2014 at 7:27 AM

Thanks, Zainab!!

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Joanne April 8, 2014 at 7:23 AM

YES! To your PR!! That is awesome. and I wholly approve of your new running strategy. That’s what I’ve been doing for the past few years and it has definitely paid off. Those strength training days totally make a difference, as does just taking a mental break from running every so often!

Pizza is my favorite post-run reward. And kale/artichoke ROASTED GARLIC WHITE CHEESY HEAVEN. Sigh. Yes.

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Kelli April 8, 2014 at 7:30 AM

I’ve been talking about strength training for years and sometimes did it here and there, but finally getting around to doing it consistently. Thanks so much for the vote of confidence on the training front and for the pizza love!

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Kelly April 8, 2014 at 9:16 AM

This pizza sounds fantastic! I can’t wait try it. Thanks!
Kelly

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Kelli April 9, 2014 at 1:03 PM

Thanks so much, Kelly! Enjoy!

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Julia April 8, 2014 at 9:43 AM

I’m pretty much in love with NoshOn.It for doing this pizza week throwdown. Your kale and artichoke pizza looks so amazing! Colorful and healthful but soooo comforting and tasty! Love this!

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Kelli April 9, 2014 at 1:04 PM

I’m with you, the #PizzaWeek idea was pretty darn genius! Thanks, friend!

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Pam April 8, 2014 at 11:50 AM

It looks fantastic! Wish I was having this for lunch today.

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Kelli April 9, 2014 at 1:04 PM

Thank you, Pam! I’d love to be eating this for lunch today, too :)

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Jess @ whatjessicabakednext April 8, 2014 at 12:20 PM

This pizza sounds amazing! I’m loving artichokes at the moment- and that roasted garlic ricotta sounds just divine!

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Kelli April 9, 2014 at 1:05 PM

Thanks, Jess! I’m all about artichoke right now, too :)

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Rachel Cooks April 8, 2014 at 3:45 PM

Roasted garlic ricotta!!! Genius.

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Kelli April 9, 2014 at 1:05 PM

Thanks, Rachel! You can never go wrong with roasted garlic…or ricotta :)

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kelley April 8, 2014 at 9:56 PM

It’s all about the cross training. Good luck in the marathon. This looks amazing! Anything with kale and artichokes you can’t count me in!

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Kelli April 9, 2014 at 1:06 PM

Thanks, Kelley! I wish I could send you a few slices!

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Gerry @ Foodness Gracious April 9, 2014 at 1:57 AM

Oh yeah! Kelli this looks wicked good…

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Kelli April 9, 2014 at 1:06 PM

Thanks so much, Gerry!

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Melanie @ Carmel Moments April 10, 2014 at 8:45 AM

Mmm. Pizza week. Is there anything better? I’m in love with kale pizza lately. Love the addition of artichoke.
Have a great day Kelli!

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Kelli April 10, 2014 at 9:49 AM

I’m gonna go out on a limb and say that there is not one single thing better than pizza week :) Thanks, Melanie!

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