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½ recipe Basic Pizza Dough (page 264)

2 tablespoons extra-virgin olive oil, plus more for brushing

4 cups sliced kale (remove and discard tough stems)

Salt and freshly ground black pepper

1 cup well-seasoned tomato sauce

2 cups grated mozzarella cheese (8 ounces)

½ cup freshly grated Parmesan cheese

1 Prepare the pizza dough and set aside in a warm, draft-free place to rise until doubled in bulk, about 1 hour.

2 Preheat the oven to 425°F.

3 Drizzle the oil over the kale in a large bowl. Mix with your hands until the kale is well coated. Spread in a single layer on a large baking sheet. Roast until the kale is browned and crisp, about 10 minutes. Remove from the oven and season with salt. Increase the oven temperature to 500°F.

4 Lightly oil a 10-inch or 12-inch round pizza pan or a 12- by 15-inch baking sheet. Stretch the dough to fit the pan. Brush the dough with a little oil and spread the tomato sauce over it. Distribute the mozzarella and Parmesan evenly over the pizza.

5 Bake the pizza on the bottom shelf of the oven for about 5 minutes, until the cheese is melted and the crust is beginning to color. Sprinkle the roasted kale over the pizza, return to the oven, and bake for 5 minutes longer, until the crust is firm and golden brown. Slice and serve warm.

Kitchen Notes: The recipe is easily doubled, but the kale will have to be made in two batches. Also, the crisp kale will lose its frizzle if covered and refrigerated, so leftovers are not particularly appealing.

Leek and Goat Cheese Pizza

Serves 4

This “white” pizza has spectacular flavor from the combination of leeks and goat cheese and a sprinkling of sun-dried tomato.

½ recipe Basic Pizza Dough (page 264)

2 tablespoons extra-virgin olive oil, plus more for brushing

3 leeks, trimmed and thinly sliced

2 garlic cloves, minced

Salt and freshly ground black pepper

1 tablespoon finely chopped sun-dried tomatoes

6 ounces soft fresh goat cheese (chèvre), crumbled

1 Prepare the pizza dough and set aside in a warm, draft-free place to rise until doubled in bulk, about 1 hour.

2 Preheat the oven to 500°F.

3 Heat the oil in a large skillet over medium-high heat. Add the leeks and garlic and sauté until tender, about 5 minutes. Set aside.

4 Lightly oil a 10-inch or 12-inch round pizza pan or a 12- by 15-inch baking sheet. Stretch the dough to fit the pan. Brush the dough with a little oil. Scatter the leek mixture over the pizza dough. Sprinkle with sun-dried tomatoes and then the goat cheese.

5 Bake the pizza on the bottom shelf of the oven for about 12 minutes, until the crust is golden brown. Slice and serve warm.

Kitchen Notes: This recipe is easily doubled. Feta cheese or ricotta salata can replace the goat cheese, if you prefer. If you happen to have a pizza stone, by all means use it. Bake the pizza on the preheated stone instead of on the oiled pan.

Apple, Leek, and Cheddar Quiche

Serves 4–6

This is a delicious quiche, good for brunch, lunch, or supper. It is fantastic when made with a smoked cheddar.

Pastry for a 9-inch or 10-inch single-crust pie (page 265)

3 tablespoons butter

1 large leek, trimmed and thinly sliced

1 large apple, peeled, cored, and chopped

2 tablespoons all-purpose flour

½ teaspoon dried thyme

1 cup firmly packed grated smoked cheddar or sharp cheddar cheese (4 ounces)

3 eggs

Milk or cream

Salt and freshly ground black pepper

1 Preheat the oven to 375°F.

2 Roll out and fit the pastry into a 9- or 10-inch pie pan. Fold the overhang under and flute the edges of the dough.

3 Melt the butter in a large skillet over medium heat. Add the leek and sauté until limp, about 3 minutes. Add the apple and sauté until the leeks are tender, about 3 minutes. Stir in the flour and thyme.

4 Sprinkle ½ cup of the cheese into the pie shell. Layer the leek mixture on top of the cheese. Cover with the remaining cheese.

5 Beat the eggs in a glass measuring cup. Add enough milk to make 1½ cups. Season with salt and pepper. Pour over the pie filling.

6 Bake for 30 to 35 minutes, until puffed and