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.
Who doesn’t love pizza? I eat it just about twice a week (make it one night and leftovers another). Infinite possibilities exist with pizza and I enjoy trying to sample all of them. I bet I haven’t ordered pizza delivery in eight years. With the availability of quality ingredients and the fact that most grocery stores carry fresh pizza dough, it’s cheaper, faster and better to make my own.
On this day I was craving heat and as I’ve mentioned in previous posts, my wife is now craving heat as well. Since I was craving Asian, I went with Thai Barbecue Chicken Pizza. I love, love, loved it. The heat from the sriracha, the sweet from the bbq sauce and peanut butter, the crunch/sour/heat of the carrots and read onions, the crunch and salt of the peanuts, the fresh cilantro and green onions, the…well everything. This is a keeper.
I’m not sure if they have it still on the menu but I used to get a Thai barbeque chicken pizza at the sandwich shop Schlotzsky’s. I think I had one at California Pizza Kitchens as well. Anyway, those were the original inspirations, my pizza was better than either of those.
- Peanut butter
- Dale’s steak seasoning (or regular soy sauce)
- Barbeque sauce (I used Jack Daniels brand)
- Low sodium soy sauce
- Rice wine vinegar
- Granulated garlic
- Powdered ginger
- Pizza dough (I used store bought multigrain)
- 1 store bought rotisserie chicken, chopped in ½ inch pieces
- Spicy pickled carrots and red onions (click for recipe)
- 1 bunch cilantro, chopped and to garnish
- 4 green onions, sliced on the bias
- 1 handful chopped cashews
- Shredded cheese (I used several different kinds)
- Place pizza stone in the middle rack and pre-heat oven to 500 degrees F. If you don’t have a pizza stone get one.
- First, cut the pizza dough in half. Set the cut side of each half down and push the edges in to form a ball. Flour your board well, and stretch. I use every method known to get the dough as thin as possible, including a rolling pin.
- Once you have the first half as thin as you like it, put it on a sheet pan and bake in the pre-heating oven until slightly browned. Remove and set aside. Repeat this for the other piece of dough. BTW, I usually make a different pizza with the other dough, but that’s another post.
- Combine the first 9 ingredients in sauce pan over medium-low heat. Whisky and reduce until desired consistency, it won’t take long. Sorry for the lack of measurements but I encourage you to combine this to your tastes. If you want more heat, add more sriracha. Want more sweet, add more bar-b-que sauce or honey.
- Add chicken to half the sauce and toss to coat. Set aside.
- Spread some of the remaining sauce over the pre baked crust.
- Sprinkle a light layer of your favorite shredded cheese (I used a combination of mozzarella, seven cheese Italian and fontina).
- Next, add a layer of carrots and onions, a layer of chicken. Sprinkle cilantro, green onions and peanuts. Finish with more shredded cheese.
- Cut oven temperature down to 400 degrees F and place the pizza on the pizza stone. Cook until cheese is melted and the crust is to your liking (I’ll like my crunchy).
- Sprinkle with more cilantro and green onions. Enjoy.
We love pizza. We make it once a week and I usually finish it off on leftover night. This particular night we made a Caprese Pizza with Balsamic Drizzle. I know that most would call this a pizza margherita, but I thought I would play on the caprese salad thing.
It is (FINALLY) that time of year where the heirloom tomatoes are not coming from a hot house and to celebrate we purchased a few from Whole Foods. We love some heirloom tomatoes, they are just better, they are! In addition to the tomatoes, the basil in our herb garden is growing like crazy (we got our basil plant from Greenbrier Farms). If the tomatoes and basil weren’t enough of a sign, we also purchased a pizza dough from Whole Foods, which we do once a week. I used to make my own pizza dough, but truthfully most grocery stores carry them for like $2-3. Craving the tomato, the basil and the fresh pizza dough, I had the means, the motive and opportunity for PIZZA TIME.
This pizza was amazing. The heirlooms and sea salt by themselves are amazing but add in the crunchy crusty bread, the herbaceous basil, the sweet, sour of the balsamic and the fresh mozzarella to hold it all together, YUM. Give this one a try people.
- 1 or 2 large heirloom tomatoes (depending on the size of the pizza)
- 1/2 pint of small heirloom tomatoes
- Fresh mozzarella cheese (don’t skimp here, get good quality cheese)
- Tomato sauce (homemade or jarred)
- Fresh basil
- Aged balsomic Vinegar
- Pizza dough (homemade or store bought) (let it sit out at room temperature for 30 minutes)
- Olive oil (I use garlic infused olive oil)
- Sea salt and fresh cracked pepper.
- Place your pizza stone in the oven and warm the stone for at least 30 minutes at 500°. What? You don’t have a pizza stone? Well go get one, it’s worth it. Okay, so if you don’t want to get a pizza stone, just preheat the oven to 450°.
- In a medium to small sauce pan, pour the balsamic vinegar and sugar. Bring to a boil, reduce to simmer. Simmer until thick. I didn’t put a measurement because I don’t really measure things so good. Maybe 1 to 1 1/2 cups of vinegar to 1 to 2 tablespoons of sugar. It really depends on how sweet you like it.
- Roll out the dough. I NEVER get it in a perfect circle and gave up many years ago. We like our pizza thin and crispy so I try to get it pretty thin. I also brush the pizza with the olive oil and cook the dough for a few minutes before I make the pizza.
- Spread the tomato sauce conservatively over the dough. You don’t need a lot of sauce, just enough to cover.
- Slice the mozzarella into 1/4 inch slices. place the cheese on the dough. I like to break the cheese slices up and make sure they will melt all over the pizza.
- Slice the tomatoes into 1/4 inch slices and lay all over the pizza. Again, I like to make sure each bit you get a little of every thing.
- Sprinkle a little sea salt and fresh cracked pepper on the tomatoes.
- Slide pizza onto the pizza stone and cook until cheese is melted and crust is at desired crustiness.
- Drizzle the balsamic reduction over the pizza. Add as much as you like.
- Cut the basil into a chiffonade or tear the basil leaves into small pieces. I think traditional Italians frown on cutting basil because it tends to brown but whatever floats your boat.
My only regret with the pizza in the photo was I should have put more basil, which I corrected after the photo. I suppose I could have taken my time with drizzling the balsamic reduction but hey, I was hungry. I hope you enjoy this pizza, we sure did. We would live any comments, let us know what you think.