Skillet Kale Pizza

Ingredients

• 0.5 cup cheese blue crumbled
• 2 oz fontina shredded
• 1 teaspoon rosemary fresh chopped
• 1  garlic clove sliced
• 4 cups firmly kale packed coarsely chopped
• 2 tablespoons olive oil divided
• 1 pound bakery pizza dough 
• 0.5 cup onion red sliced
• 0.3 teaspoon pepper dried red crushed
• 1 tablespoon red wine vinegar 
• 2 teaspoons cornmeal plain yellow

Equipment

• bowl
• frying pan
• oven
• plastic wrap

Directions

1. Place dough in a large bowl coated with cooking spray; lightly coat dough with cooking spray. Cover with a clean cloth, and let rise in a warm place (85), free from drafts, 1 hour.
2. Roll dough to a 14-inch circle on a lightly floured surface; cover with plastic wrap.
3. Preheat oven to 45
4. Cook onion and garlic in 1 Tbsp. hot oil in a 12-inch cast-iron skillet over medium-high heat, stirring often, 2 minutes or until onion is tender.
5. Add kale and rosemary. Cook, stirring constantly, 2 minutes or just until wilted. Stir in vinegar.
6. Add salt to taste.
7. Transfer to a bowl.
8. Wipe skillet clean. Reduce heat to medium. Coat skillet with 2 tsp. oil; sprinkle with cornmeal. Arrange dough in skillet, gently stretching edges to cover bottom and sides of skillet. Cook over medium heat 2 minutes.
9. Remove from heat. Top with kale mixture and cheeses.
10. Brush edges with remaining 1 tsp. oil.
11. Bake at 450 for 12 to 15 minutes or until crust is golden.
12. Sprinkle with red pepper.