Creamed Kale and Shallot Pizza
Ripped from NYT Cooking, which hides behind a paywall so will not pin to Pinterest for ease of reference, therefore I am posting here. Quick, easy and delicious!! Nothing cooks ahead of time, just amazing. I use dairy case pizza dough, simple.
The cream sauce is light and the spices--garlic, lemon, nutmeg, Parmesan and red pepper--are perfect.
The recipe author tells the tale of why this works so well so I include the description here:
I double the shallots because I love them so much.
Surprisingly good cold for breakfast the next day. But, cold pizza, ammi right? Dress it up by rewarming in the toaster oven and then topping with a poached or fried egg and it is bliss all over again.