Kale & Salami Pizza

Last fall I when I was in Seattle for a week, I went to Salumi at the urging of my friend Jason, and this famous chef guy that I may or may not have had a crush on back since this book came out.

Normally, salami can be a bit of a turn off, strange processed meat stuff with fat particles that get stuck in your teeth--ugh.

Not the case with Salumi Salami, it is amazing; complex flavors, well-balanced texture- I'm never going back to the Costco stuff.

Some four months later recipe inspiration struck.
A week later I had Finocchiona and Salumi Salami in hand, Kale had returned to my farm box, and I was ready for Kale & Salami Pizza.

You will need:

• Pizza dough for one pizza, from your favorite recipe, or your amazing local bakery (mine sells both raw and par-baked pizza dough)
  
• one bunch dinosaur kale, washed and chopped ( I only used 2/3 a bunch, and will definitely use and entire bunch next time- it really shrinks)
  
• high quality salami
• 1/4 yellow onion, thinly sliced
  
• olive oil
• salt & pepper to taste
• mozzarella cheese, shredded
  
• parmesan cheese, grated

Four sauce

• one can tomato sauce, normal size
  
• one can tomato paste, the teeny cans
  
• paprika
• oregano, fresh or dried or both
• garlic powder
• several cloves fresh garlic, minced
• salt & pepper
  

1. Preheat oven with pizza stone (if you have one) to 510 degrees
2. Combine all sauce ingredients, spicing to taste, in a large bowl and set aside
3. If you're using raw dough, wrestle in to shape. If you're lazy like me and using shaped par-baked dough, make sure it's thawed and set aside
4. In large bowl toss chopped kale with salt, pepper and just enough olive oil to lightly coat, set aside
5. Grate mozzarella cheese, enough to mostly cover your dough with a thin sprinkling
6. Slice your salami very thinly, I used both varieties, seven thin slices of each I then cut in half for 28 thin half-rounds total
   
7. Gently spread dough with pizza sauce. You want it to just moisten and flavor your pizza, not drown it
8. Sprinkle mozzarella over pizza, reserving 1/2 handful for later
   
9. Hand grate some parmesan over pizza
10. Evenly distribute sliced salami, onion and kale over the pizza
11. Toss remaining mozzarella over the pizza to hold kale down, this should be just a bit, don't smother the kale and salami
    
12. Finally, hand grate more parmesan over the top, this will give it an extra flavorful crispy top.
13. Bake pizza at 510 degrees for about 10 minutes or until crust is desired crispness, checking regularly after six.
14. Let pizza cool until it's approachable, slice and serve.