Potato, Kale, Caramelized Onion and Bufala Mozzarella Pizza With an Herbed Garlic Buttery Crust

Those who know me have listened (most in shock and horror) as I tell them I don't love pizza. The closest I've ever come to loving pizza was the magical moment my friend Stephanie introduced me to the New Jersey carb-laden treasure that is Vodka Rigatoni Pizza (yes, that's sauced pasta on top of pizza). Well, every once in a while, I surprise myself with such a strong craving for pizza I can think about little else! Here's the thick crust recipe I created from ingredients laying around in my pantry and fridge, I have to say, I might be changing my tune on pizza!

Ingredients:

2 and 1/4 cups all purpose flour

3/4 of a packet yeast (about 2 teaspoons) 3/4 cup warm water

3 Tablespoons plus one teaspoon olive oil

1 teaspoon fresh minced garlic

1/4 teaspoon garlic salt

1 and 1/4 teaspoons kosher salt

1 and 1/4 teaspoons sugar

1/4 teaspoon red pepper flakes

1 and 1/2 teaspoons fresh herbs, finely chopped (I used rosemary and oregano)

3/4 cup of your favorite pizza/pasta sauce*

1/2 yukon gold potato, thinly sliced

1/4 cup chopped kale or green of choice

1 ball bufala mozzarella

1/2 cup shredded mozzarella

1/2 white onion, thinly sliced

1 Tablespoon melted butter mixed with 1/4 teaspoon garlic powder

1 Tablespoon parmesan cheese (optional)

*If you'd like to make your own sauce combine 1/3 cup of canned diced or crushed tomatoes with 1/4 teaspoon of minced garlic or garlic powder, 1/2 teaspoon salt, 1/4 teaspoon red pepper flakes, 1/4 teaspoon oregano, 2 and 1/2 tablespoons tomato paste, 1/2 teaspoon sugar and 1/4 teaspoon rosemary.

Step 1: Make the dough by combining flour, yeast, salt, garlic powder, 1 Tablespoon olive oil, 1 teaspoon fresh herbs, sugar and warm water. Mix until it comes together into a ball, then oil the dough ball and let it sit in a bowl covered with a tea towel or plastic wrap and let it sit in a warm place for 45 minutes. If your dough feels too dry add 1 teaspoon of olive oil and 1 teaspoon water at a time. If it feels too wet to come together add 1 teaspoon flour at a time.

Step 2: Caramelize the onions. In a pot of salty boiling water boil the potatoes until fork tender, about 5 minutes. Then drain the potatoes and allow them to dry on a wire rack over a paper towel.

Step 3: Cut the bufala mozzarella into slices. Oil a 12 inch cast iron skillet then press the pizza dough into the skillet stretching until the dough is about 1/4 inch from the edge of the skillet. Then poke holes all over the dough with a fork, and then pour a mix of 2 Tablespoons of olive oil and 1 teaspoon fresh minced garlic over the dough.

Step 4: Pour the sauce and spread evenly over the dough, then sprinkle the shredded cheese over it. Then add the bufala mozzarella, potatoes, red pepper flakes and kale massaged in 1 teaspoon olive oil. Sprinkle on the parmesan cheese and the remaining 1/2 teaspoon fresh herbs on top. Bake at 450 F for 25-30 minutes, until the crust is golden brown. Take the pizza out of the oven and brush the exposed part of the crust with the melted butter mixed with the garlic powder. Enjoy!