Our sweet cherry tomato sauce makes homemade pizza easier and more delicious than ever. Paired with charred kale for an epic and veggie-forward pizza feast. The little ones won't skip veggies tonight!

36 hours, 6 servings

Ingredients

• 1 jar of Chef Silvia Barban's Cherry Tomato Sauce
• 1 package (2.2lbs) of "00" pizza flour
• 1.5 tbsp salt
• 3 tbsp brewer's yeast
• 2.5 cups water
• 6 pieces of fresh mozzarella
• 1 handful of washed, torn pieces of kale
• EVOO

Preparation

Pizza Dough (ala Chef Silvia Barban)

1. Combine flour and 1 1/4 cups of water in the bowl of a stand mixer using the hook attachment (can also do this by hand).
2. After 2 minutes, add the yeast little by little, followed by the rest of the water. 
3. After 5 minutes of mixing, make sure the temperature isn't higher than room temperature and add the salt until everything is combined. 
4. Take out the dough, and shape it into a smooth ball. 
5. Place the dough in a large oiled bowl or container, and cover it with a towel or saran wrap. 
6. Place in fridge for 24 hours. 
7. The next day, take out the dough 5 hours before wanting to use it, and portion it into 2 balls. Reserve one for later.
8. Roll out dough into an oiled 12x15 pan, leaving the edges thicker for the "cornicione" crust. 
9. Let it proof until it has tripled in size. 
10. Preheat the oven to 500F
11. Using a ladle, spoon the Cherry Tomato Sauce onto the pizza, leaving out the edges. 
12. Cook pizza for 10 minutes.
13. After 10 minutes, add mozzarella, kale, EVOO, and cook for another 3 minutes. 
14. Cut the pizza and serve it up!