Pizza and kale might not seem like likely friends, but that’s only because you haven’t tried this crazy recipe for Mushroom Kale Pizza! Here’s why it works. Pizza is basically a flatbread, so you can step outside of the box and add any number of veggies to it. Plus, when kale is cooked at such a high temperature it crisps up around the edges, just like kale chips. Add to that the Mediterranean flavors of kalamata olives and preserved lemons and you’ve got yourself a winner dinner!
My family loves pizza.
Let me clarify: we love pizza like we are all a bunch of junior high school kids.
We are obsessed.
We eat it about once a week, almost always homemade. I have my pizza dough recipe down pat and it’s such a fun way to eat veggies. Although it might seem daunting to make pizza from scratch, it becomes old hat after a few tries. It’s great fun for kids too because they can knead, punch and roll out the dough as well as sprinkle the toppings.
I have shared my pizza recipes in the past, but the other night was just so wonderful, I had to share it too. I made it from bits and pieces I had leftover, so if you don’t have one thing (preserved lemons, perhaps), substitute what’s on hand. If you do want something spectacular, this combination is worth the effort of arranging your weekly meal plan around. The old world flavors of the preserved lemons and kalamata olives are complimented by the rich heartiness of the mushrooms. Crispy kale adds a surprising crunch on top. Divine!
Mushroom Kale Pizza
Use this amazing pizza dough recipe for great results. Or make it even healthier with a lentil pizza crust.
If you’ve never tried preserved lemons, I beseech you to give them a while. They are so delectable!
I’m a bit crazy about sea salt. Learn about different varieties in this sea salt lesson.
- ½ recipe of pizza dough
- 3 T pesto
- 2 cloves of garlic, minced
- 1 T preserved lemons, minced
- 8 kalamata olives, pitted and quartered lengthwise
- ¼ c thinly sliced onion
- 1 c sliced crimini mushrooms
- ⅓ c shredded mozzarella cheese (optional, vegans leave it off)
- 1 leaf of kale sliced into fine ribbons
- olive oil
- sea salt (Black Hawaiian is the best, but that might be taking it too far.)
- Preheat oven to 500° with a pizza stone in it. It is best to have it at this temperature for 20 minutes before cooking. If you don't have a pizza stone, put your baking sheet in the oven five minutes before putting your dough on it to create a shock of heat.
- Roll out dough and place it on pizza paddle or hot baking sheet (careful!). Spread pesto all over the dough. Scatter garlic, preserved lemons, olives and onions evenly. Sprinkle half of the cheese on it. Add mushrooms. Drizzle with olive oil and season with sea salt and black pepper. Add the rest of the cheese. Sprinkle with kale. Drizzle with olive oil and season with sea salt and black pepper once more.
- Bake for about 10 minutes with a watchful eye. Cheese should be melted, kale crisp and the dough should be nice and crusty. Cool on a wire rack so you don't lose crispness in the bottom crust. I served mine with a mango-cherry salad. Enjoy!
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