About the Recipe
3/4 cup plus 1-2 tablespoons luke warm water, divided
1 teaspoon active dry yeast
1 teaspoon granulated sugar
2 tablespoon extra-virgin olive oil
3/4 teaspoon kosher salt
2 1/2 cups tipo oo flour or all-purpose flour
4 tablespoons extra virgin olive oil, divided
2 cups sliced tropia or red onions (3-4 small)
1/2 teaspoon kosher salt, divided
1 tablespoon balsamic vinegar
8 cups kale chopped kale (from 1 large bunch)
1/4 cup water
1/4 teaspoon freshly ground black pepper
1 clove garlic, crushed
1 cup whole milk ricotta cheese
4 tablespoons grated Parmesan cheese, divided
1 tablespoon chopped fresh herbs such as rosemary, basil or oregano
1 tablespoon balsamic glaze (optional)
For the Dough: Combine 3/4 cup water with yeast and sugar in bowl of a stand mixer fitted with a dough hook. Mix to combine and let sit 5 minutes. Add olive oil, flour and salt. Mix on low speed until the dough begins to come together. If the dough seems dry, add 1 tablespoon additional water at a time until the dough begins to form a ball and pulls away from the side of the bowl. Increase speed to medium and mix for 3 minutes. (The dough should be moist, but not wet.) Transfer dough to a medium bowl coated thinly with olive oil. Cover with a clean kitchen towel and let rise 1-3 hours.
For the Topping: Heat 2 tablespoon olive oil in a large skillet over medium-low heat. Add onions and cook, stirring occasionally until very soft and golden brown; 10-15 minutes. Add 1/4 teaspoon salt and balsamic vinegar. Stir to combine and transfer to a small bowl. Return pan to stove with another 1 tablespoon olive oil and increase heat to medium. Add kale, 1/4 cup water, ground pepper and the remaining 1/4 teaspoon salt. Cook, stirring, until the kale is wilted and the liquid has evaporated; about 3 minutes. Transfer to a small bowl.
Combine the remaining 1 tablespoon oil and garlic in another small bowl and set aside. Whisk ricotta cheese in a medium bowl until light and creamy.
To assemble the pizza: Place a 14-inch (or larger) pizza stone on the grill grates and preheat on medium (400-425 degrees) for 30 minutes.
Roll or shape the dough into a 14-inch circle on a well-floured surface. Transfer to a pizza peel dusted to flour or cornmeal. Brush the dough with the garlic-olive oil mixture and sprinkle with 2 tablespoons Parmesan cheese. Add the cooked kale and onions. Dollop the ricotta cheese by the tablespoon full evenly over the pizza. Slide the pizza onto the preheated stone. Cover and cook until, the pizza is beginning to brown and is crispy on the bottom; about, 6 minutes. Top with the remaining 2 tablespoons Parmesan cheese, fresh herbs and balsamic glaze (if using)