1 lb. package refrigerated pizza dough
¼ cup all-purpose flour – as needed
4 tablespoons olive oil - divided
2 red bell peppers – sliced
half of a red onion – sliced thin
1 (5oz) package of Olivia’s Organics Baby Kale (or half of 11oz)
1 cup Asiago cheese – freshly grated
¼ cup Parmesan cheese – freshly grated
salt and pepper to taste
Preheat oven to 450 degrees F.
Roll out pizza dough, using enough flour to prevent sticking to roller, and place on a pizza stone or cookie sheet.
Add 2 tablespoons olive oil to large sauté pan and heat over medium heat. Add red bell peppers and red onion and cook, stirring occasionally, for 5 minutes or until soft. Add baby kale and continue cooking vegetables, stirring, for 2 minutes. Remove from heat.
Brush pizza dough with remaining 2 tablespoons of olive oil; 1 tablespoon over the entire dough surface and 1 tablespoon around the edge/crust.
Evenly spread the baby kale, pepper and onion mixture on the dough. Sprinkle both cheeses over the top and season with salt and pepper to taste.
Bake approximately 20 minutes until crust is browned.