Yesterday I posted a great recipe for pizza dough and I hope everyone has a bowl of dough sitting on their counter getting ready for this pizza. I love mushrooms and kale so I usually have both of them in my refrigerator at all times, but by the end of the week I’m looking for a way to get rid of the pieces still lurking in my produce drawer. Pizza is a great way to get rid of little tid bits in the back of your refrigerator. Almost anything tastes great on pizza.
Portabella Kale Pizza
Makes: enough toppings for one large pizza
enough pizza dough for one pizza (1/2 of So Easy Pizza Dough recipe)
2 portabella mushrooms, thinly sliced
1 cup of kale, finely chopped
2 garlic cloves, minced
1 tablespoon of olive oil
1/2 cup of tomato puree
1 teaspoon of dried basil
1/2 cup of ricotta cheese
1/2 cup of shredded mozzarella cheese
1/4 cup of shredded parmesan cheese
2 tablespoons of balsamic vinegar
Preheat your oven to 425F.
In a skillet, heat the olive oil and add the mushrooms, kale and garlic, saute for about 3 minutes until soft and wilted. Set aside to let cool. Prepare your pizza shell by rolling out your dough into a large rectangle. Spread the top with the tomato sauce and sprinkle with dried basil. Line your cookie sheet with parchment paper or a sprinkling of cornmeal to prevent the dough from sticking to the cooking sheet. Place the rolled out dough on the cookie sheet and evenly distribute the cooled mushroom, kale mixture and top with cheeses. Lastly drizzle on some balsamic vinegar and bake until golden brown and the cheese is bubbling, about 18 minutes.