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–+ servings

Pizza Toast

A humble recipe idea, but delicious and packed with vegetables, this pizza toast tastes like nostalgia, but is filled with enough nutrition that you can have it every day of the week and still feel great. It uses cherry tomatoes, kale and touches of herbs, ricotta and parmesan to bring the pizza energy right to your favorite toast.
Prep Time 15 minutes
Cook Time 13 minutes
Servings: 2 servings

Equipment

Ingredients

  • 2 slices of thick sourdough bread, about 1" thick per piece
  • 2 tablespoons extra-virgin olive oil
  • 1 flat packed anchovy fillet, plus a drizzle of the oil it was stored in
  • 1 large shallot, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • Kosher salt and freshly ground black pepper
  • 1 pint cherry tomatoes, halved
  • 4 cups lacinato kale, very finely chopped
  • 2 tablespoons whole milk ricotta
  • 1/2 cup fresh parsley and basil, finely chopped
  • 1 ounce fresh parmesan , for grating and finishing

Instructions 

  1. Toast the bread to your preferred level of golden and set aside.
  2. In a large sauté pan, add the olive oil and place it over medium heat. Add in the anchovy and a drizzle of the oil from the anchovy tin. Mix to melt the anchovy into the oil, this should take less than 30 seconds.
  3. Add the shallot and cook for 2-3 minutes, or until softened. Add the garlic and cook an additional 3-4 minutes, or until softened. Add the oregano, basil and season with salt and pepper. It should be starting to smell delicious.
  4. Cook an additional 2-3 minutes before adding the cherry tomatoes. Let them cook, stirring very few times, until they start to collapse, about 8-10 minutes. Add in the kale and a splash of water and stir often, encouraging the kale to melt into all the established flavors. Do this for another 2-3 minutes or until the kale is fully softened. Season again to taste.
  5. Add in the ricotta and stir to combine. Then add in the basil and parsley and mix. Remove the pan from the heat.
  6. Pile half of the mixture on one toast and half on the other - the toasts might overfloweth, but you can thank the vegetables for that.
  7. Grate over some fresh parmesan and a few cracks of black pepper. Enjoy warm!