Pizza Bianca with Kale and Meatballs


4 servings
2 tablespoons unsalted butter, at room temperatureunsalted butter2
2 tablespoons all-purpose flourall purpose flour2
1 cup whole milkwhole milk1
1 dried bay leafbay leaf, dried1
1/8 teaspoon ground nutmegground nutmeg0.1300
1 clove garlic, smashed and peeledgarlic1
¼ teaspoon kosher saltkosher salt¼
1/8 teaspoon freshly ground black pepperfreshly ground black pepper0.1300
Extra-virgin olive oil, for oiling the baking sheet and for drizzling extra-virgin olive oil1
1 (1-pound) ball pizza dough pizza dough1
¾ cup coarsely grated whole-milk mozzarella cheesewhole milk mozarella cheese¾
8 Classic Italian Turkey Meatball (recipe follows), halvedClassic Italian Turkey Meatballs8
½ cup finely grated Parmesan cheeseparmesan cheese½
2 medium leaves kale, ribs removed, coarsely choppedkale2
½ teaspoon kosher saltkosher salt½


In a heavy small saucepan, melt the butter over medium heat. Add the flour and stir constantly for 1 minute. Gradually add the milk, whisking constantly. Add the bay leaf, nutmeg and garlic. Whisk over medium heat until the mixture thickens to sauce consistency and is smooth, about 6 minutes. Stir in the salt and pepper.
Remove and discard the bay leaf and garlic.
Preheat the oven to 450 degrees F. Oil a heavy non-stick 16-by-10-inch baking sheet with olive oil.

Using fingers, spread the dough over the prepared baking sheet into a rectangle shape. Drizzle the dough with olive oil. Spoon the sauce on top and spread evenly leaving a 1-inch border around the dough. Sprinkle the mozzarella cheese on top. Arrange the meatballs, cut-side-down, on top. Sprinkle with Parmesan cheese. Bake for 15 minutes. Remove the baking sheet from the oven and add the kale in an even layer on top of the meatballs. Drizzle with olive oil and sprinkle with salt. Bake for 10 minutes longer until the kale is crispy.

Cut into squares and serve.
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