Who doesn’t adore a slice of cheesy pizza on a week night? Healthily your pie by swapping out grease-laden pepperoni or sausage for this Portobello and Kale Pizza instead. Enjoy!
1 large head of roasted garlic
2 tbsp. of olive oil, divided
salt + pepper to taste
1 large portabella mushroom, thinly sliced
3 cups of 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 cup of shredded fontina or mozzarella cheese
Preheat your oven to the temperature indicated on the pizza crust package. If you are using dough, preheat your oven to 450 degrees. Place a pizza stone or a baking sheet in the oven.
Remove the roasted garlic cloves from the skins and place them inside a small bowl. Add in a tablespoon of the olive oil and mash it with a fork until it is smooth. Season it with some salt and pepper and set it aside.
Heat the remaining olive oil inside a large skillet set over a medium-high heat. Add in the mushroom slices and cook them until they are softened, which will take 3-5 minutes. Add in the kale and cook it until it is wilted, which will take about 3 minutes more. Remove it from the heat and season it with some salt and pepper.
Place the pizza crust on top of the parchment paper. Spread the roasted garlic sauce onto the crust, leaving about a 1-inch edge on each side. Top with about half of the cheese, the mushrooms and the kale, then the remaining cheese.
Carefully transfer the pizza onto the parchment paper to the pizza stone or your baking sheet. Bake it for time 10-15 minutes if using dough, or until the crust turns golden brown and the kale is begins to crisp.
Photo: Family Style Food