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These pizzas or open-faced quesadillas are the easiest thing ever & they cook up really fast – so it leaves time to get fancy with your toppings. Not that roasting tomatoes or sauteing kale are complicated adventures but they are extra steps beyond a simple sauce & cheese (for pizza) or solomente cheese – in the case of quesadillas. The quantity of the ingredients for these gets difficult to define as everyone likes a different level of cheese & ratio of vegetables etc. What I can say is that a head of kale wilts down to a quantity likely to be sufficient for 3-4 of these medium-sized tortillas. I can’t be sure because I kept eating it out of the pan while I waited for the tomatoes to roast. I roasted a few grape tomatoes & one Roma – for no other reason than those were the ones that needed cooking most urgently. At any rate, with pizza and quesadillas, there is really no proper recipe, but rather a suggestion of toppings & fillings.
Kale, Mushroom & Ricotta Open-Faced Quesadilla Pizza with Roasted Tomatoes & Feta
Tomatoes – cut into a large dice (cherry & grape tomatoes – halved)
Kale – ribs removed & chopped
Mushrooms (I used about 10-15 to a single head of kale) – sliced
Garlic (I used 3 cloves) – chopped
Crushed red pepper (I used about 1 tsp)
S&P to taste
Heat the oven to 400 degrees. Toss the tomatoes in a little olive oil & some S&P. Roast them on a parchment paper-lined cooking sheet for about 20 minutes or until they go from A to B – as shown below.
Set the tomatoes aside.
Remove the ribs from the kale & chop it.
Heat about 1-2 TBS olive oil in a large pan.
Add the chopped garlic & saute about 30 seconds & then add the mushrooms and crushed red pepper. Saute over med-high heat, stirring often, until they they begin to brown. Add the kale & saute until it wilts – only a few minutes.
Add S&P to taste.
Now – I added a step here where I baked the tortillas first before I topped them. I had seen another recipe that suggested this so I tried it. I am not really sure what it achieves. They do puff & brown nicely – but then they get a little brittle for handling & the edges get too cooked after the final round of baking. So – if you want to try it – simply poke them all over with a fork & put them on a greased cooking sheet in the 400 degree oven for about 6 minutes or until they come out like below. Or – you can just start topping the tortilla raw & bake it up.
Then simply slather a little ricotta on there.
Add some of the kale-mushroom mix & the feta & the roasted tomatoes.
Then – simply cook them up in a 400 degree oven for about 6 minutes or until it looks like mine below. Divvy that shit up or eat it all yourself. I ain’t judging. 🙂