And you won’t see red sauce or ricotta here; instead, the base is made by stirring sour cream and zippy whole-grain mustard for a pop of flavor and texture. (Or, for extra luxe points, use crème fraiche instead of sour cream.) Large, striking pieces of dressed lacinato kale are lightly pressed onto the cheese-covered dough, and the finishing touch is a squeeze of lemon to balance the richness. Cut it into small squares for bite-sized appetizers or as you wish for a satisfying meal.
