Skillet Grandma Pie with Parmesan-Kale Salad
Get weekly recipes and ingredients delivered.
Ingredients & Equipment
What we send
- 12 ouncespizza dough
- 1 cancrushed tomatoes
- 6 ouncesdinosaur kale
- 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
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. Season with salt and black pepper as desired. Transfer tomato sauce to a bowl and wipe pan clean for Step 4.
While sauce simmers, rinse kale and pat dry with paper towel, then thinly slice leaves, discarding stems. 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.
Make Parmesan-kale salad
In a large bowl, whisk together mustard, juice of 1 lemon, garlic paste, 2 tablespoons olive oil, ⅛ teaspoon salt, and black pepper as desired. Gently stir in half of Parmesan, then add kale and toss to coat. Set aside to marinate until ready to serve.
Using your hands, stretch and shape dough into a circle about the same size as your ovenproof pan. Heat 1 tablespoon olive oil in pan from sauce over medium heat. Working very carefully, add dough, stretching to fill pan. Increase heat to medium high. Cook, without flipping, until bubbles form on top and bottom is golden, about 5 minutes. Remove pan from heat.
Assemble grandma pie
Brush 1 teaspoon olive oil over dough in pan, being sure to coat edges, and season with ¼ teaspoon salt and black pepper as desired. Sprinkle over mozzarella and provolone, then dollop over tomato sauce (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).
Bake grandma pie and plate
Transfer grandma pie to oven and bake until crust is golden and cheese is melted, about 20 minutes (this is a great time to relax with a glass of wine). Let cool for about 5 minutes, then transfer to a cutting board and cut into slices. Serve with Parmesan-kale salad. Sprinkle over remaining Parmesan and dig in!