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- 1 lb prepared pizza dough
- 8 oz sliced mushrooms
- 1 bunch kale
- 2 Tbsp olive oil, divided
- 1/3 cup pesto
- 1/3 cup crumbled goat cheese
- crushed red pepper flakes, optional
- If the dough is refrigerated, allow to sit at room temperature for 1 hour before shaping.
- Preheat your oven to 500°F. Dust a flat surface (large cutting board, countertop) and your hands with flour. Shape it into a circle-ish using your hands or a rolling pin.*
- Remove the thick stems from the kale, then chop the leaves into 1″ pieces. Heat 1 Tbsp olive oil in a large skillet and add the mushrooms. Cook, tossing often, until the released juices are mostly evaporated, about 7 minutes. Add the kale and cook for 1 minute, just until softened a bit. Remove from the heat.
- Place the shaped dough on a piece of parchment. Use a pastry brush to brush the remaining 1 Tbsp olive oil over the dough, including the “crust” part where you won’t be putting any toppings.
- Spread the pesto out over the dough, then top with the mushrooms and kale (you might have a bit extra depending on how thick of a crust you made). Finally, top with the goat cheese.
- Remove excess parchment with a pair of scissors, then use a pizza peel to slide into the oven onto a pizza stone* and cook for about 8 minutes.
- Remove to a cooling rack and let cool 5 minutes. Transfer to a cutting board and cut into slices. Eat!
Hey I know this is off topic but I was wondering if you knew of
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Please let me know if you run into anything. I truly enjoy reading your blog and I look forward to your new updates.