Skillet Grandma Pie with Parmesan-Kale Salad
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Recipe Details
Story
Breaking news: Chef Elana has figured out a “grandma pie” technique for Platers to recreate on their own! If you haven’t tried the crispy, saucy specialty, this is your moment. Similar to the kind of pizza you’d enjoy in an Italian nonna’s home, it features a thin, crispy crust topped with plenty of cheese, crushed tomato, chopped garlic, and olive oil, baked in a sheet pan or skillet until golden and gooey. We’re smothering ours with mozzarella, provolone, and Parmesan, because you can never have too much cheese.
Tags
Quick facts
- Serving size
- 2servings
- Prep & cook time
- –minutes
- Cooking Skill
- medium
By Chef Elana
Nutritional info
- Calories 890
- Protein 30g
- Total Carb 98g
- Total Fat 40g
Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.
Ingredients & Equipment
What we send
- 12 ouncespizza dough
- 115-ounce can crushed tomatoes
- 6 ouncesdinosaur kale
- 1lemon
- 1 clovegarlic
- 1 packetDijon mustard
- 1 ouncegrated Parmesan cheese
- 3 ouncesshredded mozzarella and provolone cheese blend
- 1/4 teaspooncrushed red pepper
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 10" medium ovenproof pan
Allergens
- Soy
- Milk
- Wheat
Cooking Steps
Simmer Tomato Sauce
Preheat oven to 450ºF. Remove pizza dough from bag and let soften at room temperature. In a medium ovenproof pan, heat crushed tomatoes over high heat (we love using cast iron, but any ovenproof pan will do the trick!). Bring to a boil, then reduce heat to medium and cook until thickened, 10-12 minutes. Taste and add salt and black pepper as desired. Transfer to a bowl and wipe pan clean, reserving for Step 4.
Prepare Ingredients
While sauce simmers, rinse kale, trim and discard long stems, and thinly slice leaves crosswise. Using your hands, massage kale until beginning to soften, 1-2 minutes. Halve lemon. Mince garlic and, still on cutting board, sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic is broken down and a paste forms. Place in a large bowl.
Make Parmesan-Kale Salad
Add mustard, juice of 1 lemon, 2 tablespoons olive oil, ⅛ teaspoon salt, and black pepper as desired to bowl with garlic paste and whisk to combine. Add half of Parmesan and gently stir to combine, then add kale and toss to coat. Set aside to marinate until ready to serve.
Prepare Dough
Using your hands, stretch and roll dough into a circular shape (it should be the same size as your ovenproof pan). Heat 1 tablespoon olive oil in pan from sauce over medium heat. Working very carefully (your pan is still hot!), add dough to pan and increase heat to medium high. Cook without flipping until bubbles form on top and bottom is golden, about 5 minutes.
Assemble Grandma Pie
Remove pan from heat. Drizzle 1 teaspoon olive oil over dough, being sure to coat edges, and season with ¼ teaspoon salt and black pepper as desired. Sprinkle over mozzarella and provolone and dollop tomato sauce over cheese (the reverse layering of cheese, then sauce is what makes this pie so special!). Sprinkle over crushed red pepper (skip or use half for less heat).
Finish and Plate Grandma Pie
Transfer pan to oven and bake until dough is golden and cheese is melted, about 20 minutes (this is a great time to get a head start on cleanup). Let grandma pie cool for about 5 minutes, then slide onto a cutting board to slice. Serve with kale salad, garnish everything with remaining Parmesan, and dig in!