Jessica Roddy’s Mermaid Farm Kale & Feta Pizza


  • Pizza dough (recipe below)
  • 1/2 cup mozzarella cheese, grated
  • 1 onion, carmelized (recipe below)
  • 4 large kale leaves
  • 1/2 cup feta, in small chunks
  • Olive oil

Roll out pizza dough (recipe below) until thin on lightly floured board and transfer onto large greased baking sheet. Top with mozzarella, carmelized onion (recipe below), feta and cover with torn 1″ pieces of kale (omit the kale spine). Drizzle with olive oil.

Bake at 450 for 15 minutes.

Pizza dough: combine in glass or pottery bowl: 3/4 cup hot water, 1-1/2 tsp yeast, 1 tsp sea salt, 1 TBS honey. Let sit 5 minutes until bubbly. Add 1-1/2 cups flour (white and wheat mixed or whatever you like), mix, knead a few times in the bowl, cover with clean cloth and let rise 30 minutes.

Carmelized onion: slice 1 onion thinly and saute in 1 TBS olive oil over very low heat, covered, stirring occasionally until slightly brown and truly delicious. Add a little sea salt if you like while it is cooking.