Kale and Wild Mushroom Pizza

A kale pizza with wild mushrooms, cheese, and red chile flakes.

5 from 1 vote

Kale and Wild Mushroom Pizza

This restaurant quality kale and wild mushroom pizza starts with crispy kale, savory wild mushrooms, and a garlic oil base. Delicious for vegetarians and meat lovers alike!

Prep Time15

Cook Time2

Total Time17

Course: dinner

Cuisine: Pizza

Servings: pizza

Author: Mary Cressler

Cost: $10

Equipment

Ingredients

2 cups chopped mushrooms (We used a wild mushroom mix, but you can mix cremini, shiitake, chanterelle, or any mixture of mushrooms. Be sure you use 2 cups of pre-cooked mushrooms.)
2 cups chopped kale
275 gram pizza dough (If using store-bought dough, you may be able to cut it in half for two pizzas)
¼ cup olive oil, plus 2 tablespoons each for kale and mushrooms.
2 peeled cloves garlic
½ cup fresh mozzarella
¼ teaspoon red pepper flakes

Makes: 12inch round

Instructions

Brown Mushrooms: In a large skillet over medium heat, add olive oil. When the oil starts to smoke and bubble, add the mushrooms. Reduce heat to medium-low and allow the mushrooms to brown for approximately 6 minutes, then stir and cook an additional 4 minutes. Be sure they are not crowding the pan and steaming. Remove when they are browned and set aside.
Sauté Kale: In the same pan add more oil over medium heat. When it starts to bubble and smoke, add the chopped kale. Using your tongs, lift and stir the kale so it starts to wilt and get crispy for about 3-4 minutes. This will happen quickly, so don’t leave the pan. When it’s wilted and starting to darken in color, remove the crispy kale from the pan and set aside.
Prep Oven: Prepare your pizza oven to the target temperature. For us, that’s setting the oven temp to 900 degrees Fahrenheit with the pizza stone reading 700 degrees Fahrenheit using a good IR thermometer.
Build Pizza: Lightly dust a cutting board with flour and form dough into a 12-inch round. Coat with the garlic oil within 1/2 inch of the rim using a pastry brush. Then evenly layer kale, small chunks of mozzarella cheese, mushrooms, and a pinch of red chili pepper flakes.
Bake Pizza: Launch the pizza into the pizza oven. Using a turning peel, rotate the pizza every 20 seconds until the pizza is cooked through. This can take up to 2 minutes. If using a grill follow our guide on how to grill pizza.
Finish: Remove pizza and sprinkle with finishing salt and top pizza with microgreens as a colorful garnish. Slice and serve.

Video

Notes

How To Make Garlic Oil: In a small bowl, add the olive oil. Using a micro plane, grate one clove of peeled garlic into the oil. Stir to combine. If you are making multiple pizzas, we recommend two peeled garlic cloves for every 1/4 cup of garlic oil. You will use most of it for one pizza.

Home Oven Modification: If using your home oven, we recommend making this kale pizza on a pizza stone. Preheat your oven to 550 degrees Fahrenheit with the pizza stone on the center rack. Launch the pizza onto the stone in the preheated oven with a pizza peel. Bake for 6 minutes and then rotate 180 degrees. Bake an additional 6 minutes or until the cheese is melted and the crust has turned golden.

Nutrition