Do I publish too many pizza recipes?
I hope the reply to this query isn’t any, as a result of I’m about to publish one other. A portobello pizza with garlic sauce and kale, to be actual.
I simply couldn’t assist myself! I’m feeling fairly jazzed about pizza currently since I made two discoveries:
1) The very best complete wheat pizza crust recipe in existence.
2) The magic of pizza stones.
So let’s speak concerning the crust. In all of my earlier pizza recipes, I’ve known as for pre-made crust. After I’ve tried making my very own pizza crust prior to now, it by no means turned out properly and it at all times took a lot time to do—I imply, isn’t the purpose of pizza that it’s presupposed to be a fast meal? And also you anticipate me to make my very own crust? Psshh. However after overcoming my worry of baking with yeast, I began experimenting with pizza crust. After which I discovered this recipe:
Bookmark it, print it, pin it, no matter you should do. As a result of this recipe is superior. It tastes good, it’s simple (even with the yeast!), and one of the best half is, Martha Stewart contains directions for making these crusts forward and freezing them. So then once you need to make a fast pizza dinner, you’ll have already got the crust able to go. Good, proper?
After which I lastly received a pizza stone. Being the shallow meals blogger that I’m, I purchased it solely for aesthetics. My spherical chrome steel pizza pan isn’t photo-worthy, so I figured a stone would look significantly better in my footage. However apparently these items aren’t only for seems to be as a result of my crust seems much better on the stone. Think about that! No extra erratically baked crust. And right here’s just a little secret—you’re supposed to make use of cornmeal in your stone to stop your pizza from sticking, however just a little little bit of parchment paper works significantly better.
So in abstract, Martha Stewart Entire Wheat Pizza Crust + Cheapo Pizza Stone = Finest Pizza Ever. And if you wish to put my principle to the check, do this Portobella & Kale Pizza with Roasted Garlic Sauce. (Even in the event you don’t need to put my principle to the check, you must make this pizza. It really works with pre-made crusts too!)
Portabella & Kale Pizza with Roasted Garlic Sauce
As an alternative of a standard tomato-based sauce, this Portabella & Kale pizza is topped with a sauce made out of roasted garlic.
Prep Time: 15 minutes
Prepare dinner Time: 15 minutes
Whole Time: 30 minutes
Yield: Four-6 servings
1 massive head roasted garlic
2 tbsp olive oil, divided
salt and pepper, to style
1 massive portabella mushroom, thinly sliced
three cups kale leaves, torn (not tightly packed!)
1 ready pizza crust or about 10 ouncespizza dough, rolled into 13-inch circle (or much less dough for a thinner crust, extra for thicker)
1 cup fontina or mozzarella cheese, shredded
Preheat oven to temperature indicated on pizza crust bundle or, in the event you’re utilizing dough, preheat to 450°F. Place pizza stone or baking sheet in oven.
Take away roasted garlic cloves from skins and place in small bowl. Add 1 tablespoon of olive oil and mash with fork till clean. Season with salt and pepper. Put aside.
Warmth remaining olive oil in a big skillet over medium-high warmth. Add mushroom slices and prepare dinner till softened, three–5 minutes. Add kale and prepare dinner till wilted, about three minutes extra. Take away from warmth and season with salt and pepper.
Place pizza crust on parchment paper. Unfold roasted garlic sauce onto crust, leaving a 1-inch edge on all sides. High with half of cheese, mushrooms, and kale, then remaining cheese.
Rigorously switch pizza on parchment paper to pizza stone or baking sheet. Bake for time indicated on crust bundle or 10–15 minutes if utilizing dough, or till crust is golden brown and kale is simply starting to crisp.
You possibly can roast the garlic a couple of days prematurely to shorten prep time; in any other case, permit one other 45 minutes or so to make this recipe. Learn my tutorial on roasting garlic right here.
Kiersten is the founder and editor of Oh My Veggies.