Do I post too many pizza recipes?
I hope the answer to this question is no, because I'm about to post another. A portobello pizza with garlic sauce and kale, to be exact.
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.
The Crust
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:
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?
The Pizza Stone
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.
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 Portobello Pizza with Roasted Garlic Sauce and Kale. (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!)
📖 Recipe
Ingredients
- 1 large head roasted garlic
- 2 tablespoon olive oil, divided
- salt and pepper, to taste
- 1 large portobello mushroom, thinly sliced
- 3 cups kale leaves, torn (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 cup fontina or mozzarella cheese, shredded
Instructions
- Preheat oven to temperature indicated on pizza crust package or, if you're using dough, preheat to 450°F. Place pizza stone or baking sheet in oven.
- 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.
- 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.
- 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.
- 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.
HilLesha says
I'm all for the pizza recipes! I love pizza. 🙂
Rachel @ Bakerita says
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 🙂
Kiersten says
You can make cookies on them too! And other things. So see, it's multi-functional--I just gave you another excuse. 🙂
Sara @my less serious life says
ahhh! yay for tackling your pizza dough fear - i was just considering making pizza this weekend - perfect!
Kiersten says
I don't know what took me so long--everyone was right, it IS better homemade.
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
Kiersten says
Nope, I'm on the East Coast and I've never been to San Diego. Maybe someday! 🙂
mjskit says
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!
Kiersten says
Oh, I'm sure the parchment paper trick is cheating, but sometimes cheating is okay. 🙂 It is so much easier that way!
Carolyn says
Mmmmm, kale on pizza! Sounds fantastic.
Jackie @ Domestic Fits says
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.
Kiersten says
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.
4virtu says
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/
Kiersten says
Thanks for featuring my recipe!
marla says
Such a beautiful and very tempting pizza recipe 🙂
Julia | JuliasAlbum.com says
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!
Stephanie @ henry happened says
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!
Kiersten says
Yeah, get a cheapo one! They really do make a difference.
Nat - Apple Diaries says
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
Kiersten says
Yes, seriously, if I can make this crust recipe, anyone can. Because I am not a baker. At all! 🙂
Sylvie @ Gourmande in the Kitchen says
Ooo... portabella mushrooms and kale together on pizza sounds so good!
Brenda Williams says
This pizza looks YUMMY. I might have added some chopped red bell peppers on mine:)
Kiersten says
Red peppers would be great on this!
Jennie @themessybakerblog says
I don't think there's any such thing as too much pizza. This looks delicious. Love kale!
Candace says
I love everything about this pizza!
Jeanette says
I love everything about this pizza! Great crust and toppings!
Kelly @ A Girl Worth Saving says
Yeah for finding an awesome pizza crust! This looks so good! I'm going to pick some kale tomorrow so I can make this.
Genevieve says
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!
Kiersten says
Yeah, my homemade pizza crusts definitely aren't as round or as pretty as the store-bought ones, but that gives them character. 🙂
Katie says
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.
Kiersten says
I wish I had gotten one sooner. I guess I didn't realize that they were so cheap!
Courtney Rae Jones says
Definitely agree - you can never have too much pizza! Especially yummy pizza such as this! The roasted garlic "sauce" is a fantastic idea!
Kiersten says
Yeah, I had that sauce idea for a while. I need to figure out other things to do with it. 🙂
Erica @ Abbie and Erica's Coast to Coast Adventures says
I was just searching for a new veggie pizza idea instead of spinach. This is perfect!
Kelly @ Texas Type A Mom says
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!
Kiersten says
Yeah, this recipe isn't much harder than using a crust mix. And it's definitely better than those pre-made crusts!
dorothea says
Husband just made this and it was EXCELLENT!!!!
Kiersten says
I'm glad it turned out well!
Katherine says
Do you just use the parchment to slide the pizza onto the stone? Or do you place the parchment on top of the stone? Also, if I want to roast the garlic ahead of time how far ahead of time can I do it, and how should I store it? Thanks!
Kiersten says
I use the parchment to slide the pizza onto the stone. You can make the roasted garlic a few days in advance (no more than 3-5, I'd say). Pop the cloves out of the skin and place them in a small jar or plastic container then pour enough olive oil over them to cover.