This Kale, Peppers, Red Onions pizza is a quick and easy meal where fresh summer veggies can totally show off. You can have it on the table in 15 minutes.
Place 1 cup of tomato sauce over the pizza dough (more or less if you like).
Spread the mozzarella evenly then the kale, red and yellow bell pepper and red onions.
Bake for 15 minutes or until brown on bottom and cheese is melted.
Slice pizza and serve immediately.
Notes
Pre-shredded cheese tend to be coated in a powder to keep the cheese from clumping in the bag. For the best melty cheese for your pizza, shred your own from a block.
Make sure to not go overboard with the toppings as it will cause the dough to cook unevenly in the oven.
For more tender kale, you can massage it before adding it to the pizza.
To store: You can store cooked pizza for up to 4 days in the fridge in an airtight container.
To reheat: Reheat the pizza in the oven or microwave.
To freeze: You can freeze cooked pizza for 1 to 2 months. Wrap it up tightly and place them in freezer-safe bags.