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Recipe | Portabella & Kale Pizza with Roasted Garlic Sauce

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Portabella & Kale Pizza with Roasted Garlic Sauce
Do I post too many pizza recipes?

I hope the answer to this question is no, because I’m about to post another.

I just couldn’t help myself! I’m feeling pretty jazzed about pizza lately since I made two discoveries:

1) The best whole wheat pizza crust recipe in existence.

2) The magic of pizza stones.

Pizza Dough
So let’s talk about the crust. In all of my previous pizza recipes, I’ve called for pre-made crust. When I’ve tried making my own pizza crust in the past, it never turned out well and it always took so much time to do–I mean, isn’t the point of pizza that it’s supposed to be a quick meal? And you expect me to make my own crust? Psshh. But after overcoming my fear of baking with yeast, I started experimenting with pizza crust. And then I found this recipe:

Whole Wheat Pizza Dough Pin
Bookmark it, print it, pin it, whatever you need to do. Because this recipe is awesome. It tastes good, it’s easy (even with the yeast!), and the best part is, Martha Stewart includes instructions for making these crusts ahead and freezing them. So then when you want to make a quick pizza dinner, you’ll already have the crust ready to go. Brilliant, right?

And then I finally got a pizza stone. Being the shallow food blogger that I am, I bought it solely for aesthetics. My round stainless steel pizza pan is never photo-worthy, so I figured a stone would look much better in my pictures. But apparently these things aren’t just for looks because my crust turns out far better on the stone. Imagine that! No more unevenly baked crust. And here’s a little secret–you’re supposed to use cornmeal on your stone to prevent your pizza from sticking, but a little bit of parchment paper works much better.

Portabella & Kale Pizza with Roasted Garlic Sauce
So in summary, Martha Stewart Whole Wheat Pizza Crust + Cheapo Pizza Stone = Best Pizza Ever. And if you want to put my theory to the test, try this Portabella & Kale Pizza with Roasted Garlic Sauce. (Even if you don’t want to put my theory to the test, you should make this pizza. It works with pre-made crusts too!)

Portabella & Kale Pizza with Roasted Garlic Sauce

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4-6 servings

Portabella & Kale Pizza with Roasted Garlic Sauce

Instead of a traditional tomato-based sauce, this Portabella & Kale pizza is topped with a sauce made from roasted garlic.

Ingredients

  • 1 large head roasted garlic
  • 2 tbsp. olive oil, divided
  • salt + pepper to taste
  • 1 large portabella mushroom, thinly sliced
  • 3 c. torn kale leaves (not tightly packed!)
  • 1 prepared pizza crust or about 10 oz. pizza dough, rolled into 13-inch circle (or less dough for a thinner crust, more for thicker)
  • 1 c. shredded fontina or mozzarella cheese

Instructions

  1. Preheat oven to temperature indicated on pizza crust package or, if you're using dough, preheat to 450 degrees. Place pizza stone or baking sheet in oven.
  2. Remove roasted garlic cloves from skins and place in small bowl. Add 1 tablespoon of olive oil and mash with fork until smooth. Season with salt and pepper. Set aside.
  3. Heat remaining olive oil in a large skillet over medium-high heat. Add mushroom slices and cook until softened, 3-5 minutes. Add kale and cook until wilted, about 3 minutes more. Remove from heat and season with salt and pepper.
  4. Place pizza crust on parchment paper. Spread roasted garlic sauce onto crust, leaving a 1-inch edge on all sides. Top with half of cheese, mushrooms and kale, then remaining cheese.
  5. Carefully transfer pizza on parchment paper to pizza stone or baking sheet. Bake for time indicated on crust package or 10-15 minutes if using dough, or until crust is golden brown and kale is just beginning to crisp.

Notes

You can roast the garlic a few days in advance to shorten prep time; otherwise, allow another 45 minutes or so to make this recipe. Read my tutorial on roasting garlic here.

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Comments

  1. I’m all for the pizza recipes! I love pizza. :)

  2. This looks so good! I love roasted garlic on everything…and I also needed an excuse to buy a pizza stone. Looks like I have a really good one :)

  3. ahhh! yay for tackling your pizza dough fear – i was just considering making pizza this weekend – perfect!

  4. devora safran says:

    Hi Kiersten:
    The emille Henry Pizza stone is the best out there. It has a fabulous glaze (lifetime warrentee) requiring no cornmeal or parchment paper ! We own Great NEWS COOKWARE STORE AND COOKING SCHOOL in San Diego.www.great-news.com. You can get them from us at the best prices out there. We would love to share more info with you about cookware and cooking items. Love your recipes by the way. Do you ever get to San Diego? Please look us up. We also have lots of local farms with amazing fresh produce! Devora

  5. Oh YUM! Have never tried the combination of Portabella and Kale, but it sure sounds good especially with the garlic sauce!!!! I just started making my own pizza doughs this year, so thanks so much for the link to the whole wheat recipe! AND – glad to see someone else using parchment with the pizza stone! I thought I was cheating but I found it works much better than cornmeal and makes it so easy to place the pizza on the hot stone! Can’t wait to give this pizza a try!

  6. Mmmmm, kale on pizza! Sounds fantastic.

  7. I think I’m a pizza stone advocate! Makes such a huge difference, even for people that only make homemade pizza once a year.
    And I love the idea of kale and portabellas on pizza, so delicious.

    • It really does make a difference and it’s not much of an investment either. I’ve heard you can also use them for bread, cookies, etc., so I’m going to have to give that a try.

  8. Happy Tasty Tuesday! We love this recipe and it is featured on our Kale Recipe Round-Up this week! Thanks for sharing!
    http://4virtu.com/2013/01/9-kale-recipes-for-tasty-tuesday/

  9. Such a beautiful and very tempting pizza recipe :)

  10. I love kale, just purchased several bunches, which I will use as a side dish for grilled steak. This pizza with roasted garlic is so appetizing!

  11. Well, now I’m wishing I hadn’t returned the pizza stone I got for our wedding. But I like your cheapo one vs the crazy expensive one we got from Williams Sonoma. And I’m all for pizza, bring it on!

  12. Hi Kiersten! Thanks for the great recipe. Simple and only a select few ingredients – true italian style! (well, almost ;) ). I love making healthy, Vegetarian pizzas but am usually skeptical about making my own crusts, yet this looks easier than I expected so I can’t wait to try it!

    Thanks again.

    http://www.theapplediaries.com

  13. Ooo… portabella mushrooms and kale together on pizza sounds so good!

  14. This pizza looks YUMMY. I might have added some chopped red bell peppers on mine:)

  15. I don’t think there’s any such thing as too much pizza. This looks delicious. Love kale!

  16. I love everything about this pizza!

  17. I love everything about this pizza! Great crust and toppings!

  18. Yeah for finding an awesome pizza crust! This looks so good! I’m going to pick some kale tomorrow so I can make this.

  19. I love whole wheat and multigrain pizza dough – I’ve made my own a couple of times, and even it it doesn’t turn out perfect, I’m still proud that I made it myself! I’ll have to save this idea of the roasted garlic sauce for next time – I didnt realize it was so easy to make with only a couple of ingredients!

  20. another one I’m bookmarking. We really need to get a pizza stone. I had one when I lived with an ex-boyfriend and we used it often.

  21. Definitely agree – you can never have too much pizza! Especially yummy pizza such as this! The roasted garlic “sauce” is a fantastic idea!

  22. I was just searching for a new veggie pizza idea instead of spinach. This is perfect!

  23. I need to try out this recipe! I used to buy the premade crusts but they were always so heavy and rather expensive, lately on the rare occasion I make pizza it’s with a packet of crust mix. Freezing the crusts is genius!

  24. Husband just made this and it was EXCELLENT!!!!

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