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.
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
Quick, easy and delicious…unless you don’t dig on swine, there is no reason not to make this meal. I’ve been making this meal in different variations for years. I finally remembered to snap a photo (let’s not get into how bad of a photographer I am).
Can’t you just call it pork chops with pepper? I know but au Poivre sounds so much better. You could also season with Montreal Seasoning. The mushroom ragu is wonderful and if you “don’t dig on swine” or are a vegetarian you could totally make this meal without the pork. I wilted the greens in the same pan of the pork so they don’t really need any seasoning and I don’t have to clean two pans. Polenta (or grits as we call them in the south) are a perfect starch component that literally holds this meal together. Let me know what you think.
- 2 thick cut pork chips (I prefer bone in)
- Fresh cracked black pepper
- 1 pound bunches of mushrooms (whatever kind you like, I just “baby bells”
- 1 small onion, chopped
- 2 cloves garlic, minced
- ½ cup Marsala
- 2 cups low sodium chicken stock
- 1 tablespoon fresh Oregano, chopped
- 1 tablespoon fresh Thyme, chopped
- ¼ cup Parmesan cheese, grated
- 1/3 cup heavy cream
- Salt, to taste
- 1 bunch fresh baby spinach
- ½ cup olive oil
- Polenta (or Grits)
- Milk and water
- Asiago cheese, grated
- In a large skillet over medium heat add a few tablespoons of olive oil and onions. Cook for a few minutes and add garlic. Continue cooking until onions are translucent. Add mushrooms and season to taste. Cook until mushrooms are tender. Add Marsala and cook another 2-3 minutes until most of the liquid has evaporated. Add chicken stock, reduce heat and simmer until reduced by half (about 30 minutes). Add heavy cream and fresh herbs, toss to combine.
- In the meantime, in a pot prepare potenta per instruction. Instead of all water I use a mixture of milk and water, about half and half. You could also use stock. When the potenta is cooked stir in the asiago and keep warm.
- As the ragu and polenta are cooking, season pork with plenty of pepper and some salt. Pre-heat oven to 425 F. Heat a large skillet over medium high heat and add the pork. Sear both sides of the pork and place in the oven. Cook until desired doneness, I recomend not over cooking. Remove from the pan and set aside.
- In the same pan, add baby spinach and toss until wilted.
- As pictured above, I like to serve it so at some point you get a little of it all. I put the polenta on the bottom, the mushroom ragu, the wilted spinach and then the pork on top. Enjoy!