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Makes 4 servings


  • 3 c. kale, chopped
  • 2 teaspoons olive oil
  • ¾ c. ricotta cheese
  • ¾ c. shredded Italian four-cheese blend
  • 1 (11 ounce) tube thin crust refrigerated pizza dough
  • All-purpose flour
  • 3 Tbsp. water
  • ½ c. marinara sauce


Preheat oven to 400° F. Line a baking sheet with parchment paper. In a large skillet, cook the kale in hot oil for 1 minute. Add 3 Tbsp. water. Cover and steam for 4 minutes. Let cool.

In a medium bowl, combine the kale, ricotta cheese, and shredded cheese.

Roll the pizza dough out on a lightly floured surface. Using a bowl or plate, cut four 5.5 inch circles. Divide the filling over half of each circle, leaving a small border. Fold the unfilled half over the filled half; seal the edges. Place on the baking sheet. Prick tops with a fork. Bake until golden, 16-18 minutes. Serve with marinara sauce.

Nutrition analysis: 430 calories, 15 grams fat, 3 grams fiber, 20 grams protein, 54 grams carbohydrate, 1053 mg sodium

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