Kale, Red Onion, Tomato Topped Mexican Pizza

Rinku Bhattacharya greets this year’s garden newcomer with a delicious summer pizza recipe.
By Rinku Bhattacharya

The newcomer in our garden this year is Kale, purple green curly leaves that are bold and vivid and plentiful. We are savoring it in sautes and stews.

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One of my goals and challenges with our backyard seasonal eating exercise is also getting the kids excited about what we grow and persuading them to eat it. For the most part, they are usually thrilled about the prospect of picking their own so, they are happy to try and eat most of what is out there. Some things take a little bit of growing into (no pun intended).

So, while we are excited about this years bounty of Kale, which to my surprise is so much softer and flavorful that what I have been used to, it is still a robust vegetable and they kids are not as excited about this as they could be. I do try especially on weekends to make sure that they are pleased with what is being served. I think it is important that they realize that healthy and good can go together particularly at home. I had made a Mexican style Pizza earlier in the week, with chicken and then inspiration struck… I realized that Kale roasts very well, so I paired it with corn, tomatoes and red onions and of course some cheese.

These rainbow bright crisp tortillas were a sure fire winner. I had started them as a kid’s meal, they were tired and I wanted them to sleep early, but they looked so good that I quickly made a batch for us as well. Yes, that is the best part of these little thingies, they get done quite quickly. They are a lot like open faced quesadillas, just much quicker to put together.