When that craving for pizza hits, look no further than this chorizo, kale and goat cheese pizza. Note that the macros for these individual pizzas are calculated using our Perfect Tomato Basil Sauce and Homemade Chorizo recipes, but if you’re looking to get pizza in your belly as fast as possible, feel free to use store-bought chorizo and pizza sauce (just don’t forget to adjust the macros!).
Preheat the oven as high as it will go (crank it to 500+ F if you can).
Over medium heat, spray a nonstick frying pan or cast iron skillet with nonstick spray and saute the shallots for 1–2 minutes, until they begin to turn translucent. Add the kale, a pinch of salt and cook for 1–2 minutes more. Add 1 tbsp of water or stock, cover the frying pan and let the kale and shallots cook for five or more minutes, or until the kale is wilted and the shallots are soft. Remove from the heat.
Build the pizzas by spooning 51 grams of Perfect Tomato Basil Sauce over the naan, then sprinkle with 51 grams of Homemade Chorizo, the kale/shallot mixture, and top with 15 grams of soft goat cheese. Cook the pizza in the oven until the naan crisps and the goat cheese browns, about 5–7 minutes depending on your oven temperature. Garnish with fresh basil just before serving.
Can’t find naan? You can also use pita bread, tortillas or a small frozen pizza crust (don’t forget to adjust those macros).