Roasted Mushroom And Kale Pizza

Jessica Mackin-Cipro

Ingredients (Serves 2)

10 oz pizza dough

3 c lacinato kale (washed, chopped, blanched & shocked)

1/2 c oyster mushrooms

1/2 c shiitake mushrooms

1/2c shaved manchego cheese

1/2c fresh mozzarella

2 Tbsp olive oil

Extra flour for shaping the dough

Salt and pepper to season

Pizza stone or large cast iron pan


Begin by heating your oven to 500. Don’t worry if it doesn’t get that hot, just turn it up as high as it will go in that case. Pre-heat the stone for 40 minutes or so once the oven is at temp. While this is happening, you can toss the mushrooms in one tablespoon of olive oil, season them with salt and pepper, and roast for five minutes at 500 degrees.

You can also blanch and shock the kale at the same time. Place the chopped washed kale directly into a pot of boiling salted water for 45 seconds, remove, and place directly into an ice bath. Once it’s cool, gently squeeze out any extra water and set aside.

Once the stone is heated for about 30 minutes, begin to shape the dough on a lightly floured pizza paddle. This is important, you will slide the pie directly from the floured pizza paddle onto the hot stone or cast iron once you’ve assembled the pie. If you do not have a paddle, use a cutting board. I recommend buying store bought dough, or better yet call Sag Pizza, it is selling pizza dough also.

Ok, now you have shaped your dough and it’s ready for the ingredients. Spread them around the dough, leaving room around the edge for a proper crust. Then, slide it on to your stone and cook for 8 to 10 minutes. Enjoy!

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