Savory mushrooms, sauteed kale, and rich dollops of ricotta. Is this a pizza or what!? I mean, just look at that cheese. Look at it puuuull. If you don’t try this one to kick off your weekend, then how exactly are you celebrating?
Cook Time: 45 MINUTES
Serves: 2 PEOPLE
- ¼ cup shiitake mushrooms, cut into ½ in slices
- 2-4 stems kale, stems removed, torn into 2 in pieces
- 3 cloves garlic, roughly chopped
- ⅓ cup whole milk ricotta
- ¼ cup low moisture mozzarella, shredded
- Crushed red pepper flakes, for garnish
Preheat oven to 400°F. Heat 1 tbsp olive oil in a large non-stick pan over medium-high heat. When oil is shimmering, add mushrooms and cook until golden, 5-7 mins. Place mushrooms in a medium bowl, season to taste and set aside. Return pan to medium heat with 1 tbsp olive oil. Add kale and garlic, cooking until garlic is fragrant and kale is wilted, 3-5 minutes. Transfer to bowl with mushrooms and season to taste. Top crust with mozzarella, then garlicky kale & mushrooms, and dollop ricotta over top. Bake for 10-15 minutes, or until cheese is melted. Garnish with crushed red pepper flakes.
We like to use Lacinato kale, or ‘dinosaur’ kale, when we have the option. It has a much more fun name and tends to not get as wilted or lose its color in the oven.