Recipe given by Christine Scherb

 
This is not going to be exact, but that's really when cooking gets fun, right? *This recipe looks long and hard, but it is really super easy once you start making it! One pretty large oval pizza fed about 4 1/2 people, and it took about 30-40 minutes in total to make* 

The first time I made this, I bought pre-made uncooked pizza dough in the store's refrigerated section near the cheeses. There are many pizza dough recipes available online, though, so this can really be easy or you can make it more of a challenge if you prefer.

Rinse and roughly chop a bunch of kale (The amount depends on how much dough you have) Mix it with a enough olive oil to coat, minced garlic, and one minced shallot. Set aside. Slice a tomato into thin slices, then cut those into fourths. Get some cheese prepared (your preference, I like a minimal amount of Mozzarella, but you can definitely leave this out if you don't want it).

Take the dough (see above) and form it into a pizza shape. You don't have to be perfect for this part, but you do have to dock the dough, which is poking holes in the top so it doesn't have huge air pockets all over. 

Once everything is prepared, place the dough (JUST THE DOUGH!) on the grill. Cook it for a few minutes, to firm up the bottom. Flip it, so the side that was just cooking is now on top. Quickly place the tomatoes on top, then the kale (pile it on!), then the cheese (if you wish, this keeps everything together nicely when it melts. If not using cheese, put half of the tomatoes on top). Close the cover and cook for about 25 minutes. (mine took less, but it was doughey!) Be careful not to burn the pizza. If it is starting to burn, but isn't cooked all the way, put the heat to the back, and put the pizza in front. The Kale doesn't cook down as much as spinach, but that is why there is cheese/tomato on top. 

I made this recipe up after being bombarded by recipes online, and it is very flexible. You can change amounts, add extra toppings, remove toppings, etc. (Especially the garlic and shallot! I will warn you that the shallot smells much worse than it really is in the end product!) This is also great for breakfast or lunch the day after, maybe even a little better than the night before!