Kale, Green Garlic and Mushroom Pizza

Kale, Green Garlic and Mushroom Pizza

This pizza is outstanding. We are getting a lot of kale and green garlic from our CSA and I was thinking of ways to use it all. This one worked brilliantly. The kale gets crunchy on the top but tender below. The subtle flavor and aroma of the green garlic permeated the pizza. The mushrooms add an earthy richness that really completed this meal.

We make pizza just about every Friday night. I usually cut the store bought dough in half and make two, that way I can eat the leftover the next week. This is the most interesting pizza I’ve made in a while. Give it a try and let me know what you think.

INGREDIENTS

  • Pizza dough
  • 1 bunch kale, stemmed and torn in bit size pieces
  • 1 green garlic, stem sliced and head minced
  • Baby portabella mushrooms, sliced
  • Shredded reduced fat mozzarella cheese
  • Shredded seven cheese Italian mix
  • Pasta sauce (I prefer Mario Batali’s)
  • Crushed red pepper
  • Olive oil
DIRECTIONS

  1. Place your pizza stone in the oven on the middle rack and heat it for 20-30 minutes at 500 F. If you don’t have a pizza stone and you make pizza more than twice a month, get a pizza stone. Seriously, it makes a big difference.
  2. Depending on the size of you doubt, I usually cut it in half. Flour and roll or stretch the doubt. For me I like them super thin and I could not care less what shape it is (round, rectangular, square, whatever). If you like pizza that way, be patient and keep rolling and stretching. Once you have one rolled out, place it on a bake sheet and place in the oven on the top rack. Watch it closely and pop any big bubbles that may rise from the dough. Cook until the dough is slightly browned and firm. Remove and place the other in, remember the oven is getting hotter so keep an eye on it.
  3. Meanwhile, heat a large pan over medium heat. Add olive oil to cover the pan and watch for it to simmer. Add the green garlic and mushrooms and cook until slightly softened and until the mushrooms have released most of their liquid. Add kale and toss continuously until the kale is just wilted. Remove from heat and allow to cool.
  4. Spread a thin layer of sauce on the pizza crust and sprinkle with crushed red pepper to taste. Add a thin layer the two cheeses (don’t add too much, be judicious). I like to add a few dollops of sauce in a few different places. Add the kale, garlic and mushroom mixture, spreading it evenly across the pizza.
  5. Turn the oven down to 450 F and carefully slide the pizza on to the pizza stone. Cook until the cheese is melted and the crust has a desired doneness. Again, I like them thin and crusty.
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Kale, Green Garlic and Mushroom Pizza

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