Kale Potato Vegan Blue Cheese Pizza

Kale Potato Vegan Blue Cheese Pizza

1 dough for 12" pizza crust (see our Dec 16 2008 post)
1 bunch kale
2 tsp sea salt, divided
3 medium yukon gold or Klondike rose potatoes
1 Tbs olive oil
3 Tbs Tofutti Better Than Cream Cheese Chive and Herb flavor optional
8 oz Teese Mozzarella, grated
2 oz Sheese Blue Cheese, grated
1 tsp Bacon Salt

Preheat oven to 425F.

Rinse and chop kale, discarding stems.
Add kale to pressure cooker with 1 cup of water and 1 tsp of the sea salt and pressure cook for 8 minutes at 10 pounds.
While kale is cooking, peel and slice the potatoes into 1/4 inch slices.
After kale beeps, release pressure. Add a steamer basket over the kale still in the pot, and lay the potato slices evenly along basket. Note: if you like your kale chewier, remove it before cooking the potatoes but make sure you have sufficient water left for your pressure cooker.
Pressurize to 10 pounds and cook for 10 minutes.

While veggies are cooking roll out the pizza dough and put in the baking pan. Brush the edges lightly with the olive oil. No need to brush the entire crust, just the edges.
If using, spread the Tofutti around evenly in the middle.

When veggies are cooked, remove and cool so you can touch them.
Add a layer of potatoes to the crust and sprinkle with half the Bacon Salt.
Add a layer of kale to the potatoes and sprinkle with the remaining Bacon Salt.
Sprinkle the remaining 1 tsp of sea salt over the top.
Sprinkle the Teese mozzarella evenly over the pizza.
Bake for about 18 minutes.
Remove from oven, sprinkle with the Sheese blue cheese, and let pizza rest 2-3 minutes before cutting and serving.

Makes 4 generous slices.