Wednesday, July 3, 2013
While looking for pasta to make this pesto-kale-tomatillo thing work, I found the box of matzoh instead and made a thin-crust pizza. If you like quickie pizzas with almost no effort, you can't do better than to make them on matzoh.
*1/2 C pesto
*1 bunch kale
1/4 C diced onion
4 tomatillos, finely chopped
*4 oz chèvre (goat cheese)
1 Tb olive oil
salt to taste
1. Remove kale leaves from stems and discard stems. Finely chop kale leaves.
2. In a skillet, sauté onion and kale in oil. Add salt to taste, keeping in mind the pesto and cheese are also salty. Cook until thoroughly wilted. Remove from heat.
3. Preheat oven to 400º. Run each matzoh under warm water for a brief second, then place on cookie sheets. Spread a thin layer of pesto on each cracker, no more than 2 tablespoons each.
4. Divide kale evenly between crackers. Sprinkle chopped tomatillos on the matzohs. Crumble cheese on top. Bake for 10-15 minutes, until cheese looks toasty. Don't leave in too long, or the kale will dry out. Let rest 5 minutes, then serve hot.
Difficulty rating π