Alfredo Kale and Shallot Pizza

Ripped from NYT Cooking, which hides behind a paywall so will not pin to Pinterest for ease of reference, therefore I am posting here. Quick, easy and delicious!! Nothing cooks ahead of time, so it comes together easily, just amazing. I use dairy case pizza dough, simple.

The cream sauce is light and the spices--garlic, lemon, nutmeg, Parmesan and red pepper--are perfect.

Yes it looks like a lot of kale but it shrinks dramatically when baked. Fear not.

I use tender Lacinto kale. Be sure to wash well and trim out the tough inner stem.

The recipe author tells the tale of why this works so well so I include the description here:

I double the shallots because I love them so much.

Surprisingly good cold for breakfast the next day. Cold pizza, sooo good, ammi right? Dress it up by rewarming in the toaster oven and then topping with a poached or fried egg and it is bliss all over again.

You know me, I always double recipes cuz the mess is already made, so make two cuz…leftovers! But keep your ingredients separate for best results.

This will be your favorite pizza!!!