This is an easy healthy pizza to make!

1 lb. Pillsbury pizza dough in a tube


Olive oil

½ cup of sliced onion

1 garlic clove, divided

½ bag of Kale, stems removed.

1 teaspoon of fresh rosemary

1 tablespoon of red wine vinegar

1 teaspoon of yellow cornmeal

½ cup of crumbled blue cheese

½ cup of shredded Fontina cheese

¼ teaspoon of dried crushed red pepper.

It is best to use a 12 inch cast iron skillet that can be set on  over top of the hot coals a rack  and can be covered over with an aluminum pan to create an oven.

Roll dough out on a flat surface that has been floured to prevent sticking. Dough should be at least an inch  bigger and hang over skillet. Set aside.

Take skillet heat over fire, add olive oil. Cook garlic and onion in the skillet stirring often for 2 minutes or until tender. Add Kale and rosemary. Cook stirring constantly for two more minutes or until wilted. Stir in vinegar and transfer to a bowl.

Wipe skillet out with paper towel. Coat skillet with 2 teaspoons of oil; sprinkle with corn meal. Arrange dough in the skillet. Cover bottom of skillet and bunch up excess against the sides. Put skillet back over hot coals and cook over medium heat for 2 minutes. Remove from heat top with kale mixture and cheeses. Brush edges with a little bit of oil.

Put skillet back over hot coals, cover with aluminum pan to create an oven. Cook for 12 to 15 minutes until crust is golden brown. Remove and sprinkle with crushed red pepper flakes and serve.