Roasted Garlic, Mushroom and Kale Pizza
- Complexity: medium
- 1 small head garlic
- Extra virgin olive oil, for sauteing and drizzling
- 8 ounces cremini mushrooms, thinly sliced
- Salt and pepper, to taste
- 1 small bunch dino or lacinato kale
- 1 cup freshly grated parmesan cheese
- 3/4 cup freshly grated aged asiago cheese
- 1 ball pizza dough, homemade or store bought
- AP flour, for dusting
- Fine cornmeal, for sprinkling
- Red chili flakes, optional for garnish
Preheat oven to 400F.
Slice the top 1/3 of the garlic head off. Place both parts on a sheet of foil and drizzle with EVOO. Wrap tightly and place in the preheated oven for 50-60 minutes or until softened and golden brown.
Remove and let cool. Once cool, place the peeled cloves in a bowl with some EVOO, salt and pepper. Mash together to make a spreadable paste.
Turn oven off for the time being, you won't need it for a little bit.
In a medium size skillet drizzle in 2 tbsp. of EVOO and bring up to heat on high. Add in the mushrooms and cook until golden brown. Season with salt and pepper. Set aside until needed.
Next remove the inner, woody stems from the kale. Tear into 1-2 inch pieces, wash and dry. Set aside until needed.
In a small bowl combine both cheeses and mix together. Set aside.
Remove pizza dough from refrigerator. Place in a well oiled bowl, cover and put somewhere warm for 30 minutes.
While the pizza dough rises place a pizza stone in the middle rack of your oven. Preheat the oven and stone to 550F, or the hottest your oven can go.
Once the oven is preheated and the dough has risen, begin to build the pizza. Lightly flour a flat surface and stretch out the dough into a 10-12 inch round. If it springs back let it rest a second and then try again.
Sprinkle the back of a sheet tray or pizza peel with a little cornmeal. Place the pizza round on the cornmeal. This is how you will get the pizza onto the pizza stone in the oven.
To build the pizza, start by speading the garlic paste mixture on the bottom followed by the mushrooms. Next sprinkle 3/4 of the cheese mixture over the mushrooms. Finish with mounding up all of the kale in the middle of the pizza. Sprinkle with some more of the cheese, a good drizzle of EVOO and a sprinkle of salt and pepper.
Carefully slide the pizza off of the peel or sheet tray onto the hot pizza stone. If some kale falls off just place it back on top.
Bake for 8-10 minutes or until the edges are golden brown, the kale is crispy on top but wilted underneath and the cheese has melted.
Remove from oven, let cool slightly and then cut up. Serve warm or room temperature.
Recipe Courtesy of Megan Mitchell