Portobello Kale Pizza
Elevate your pizza night with the earthy, robust flavors of Portobello Kale Pizza! This gourmet twist on a classic dish combines tender sautéed kale and rich portobello mushrooms, layered on a perfectly chewy crust for a truly satisfying bite. The garlic-infused kale serves as a fragrant base, while a blend of mozzarella and Parmesan cheeses creates a creamy, melty topping that contrasts beautifully with the vegetables. A hint of crushed red pepper flakes adds a subtle kick, making this pizza both hearty and elegant. With just 20 minutes of prep and garnished with fresh basil, this recipe is a must-try for vegetarian pizza lovers seeking a wholesome, flavorful experience.
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Recipe Information
Ingredients
- 1 ball (12-inch size) Pizza dough
- 2 tablespoons Olive oil
- 3 medium, minced Garlic cloves
- 3 cups, chopped Kale leaves
- 2 large Portobello mushroom caps
- 1 cup Shredded mozzarella cheese
- 0.25 cup Grated Parmesan cheese
- 0.5 teaspoon Crushed red pepper flakes
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Cornmeal
- 5 pieces (optional, for garnish) Fresh basil leaves
Instructions
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet in the oven to heat.
Roll out the pizza dough on a lightly floured surface to form a 12-inch circle. Let it rest for 5 minutes while you prepare the toppings.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the kale to the skillet and cook for 3-4 minutes, stirring occasionally, until wilted. Season with a pinch of salt and set aside.
Slice the Portobello mushroom caps into thin strips. In the same skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat, and sauté the mushrooms for 3-4 minutes until softened. Remove from heat and set aside.
Dust a sheet of parchment paper with the cornmeal. Place the rolled-out pizza dough on the parchment paper. This prevents sticking and makes it easier to transfer to the oven.
Spread the sautéed garlic kale evenly over the pizza dough, leaving a small border around the edges for the crust.
Top the kale with the sautéed mushrooms, distributing them evenly.
Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the toppings.
Carefully transfer the pizza (with the parchment paper) onto the preheated pizza stone or baking sheet. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbling.
Remove the pizza from the oven and let it cool for 2-3 minutes. Sprinkle with crushed red pepper flakes, black pepper, and fresh basil leaves (if using).
Slice and serve warm!
Nutrition Facts
Calories |
758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 1753 mg | 76% | |
| Total Carbohydrate | 82.2 g | 30% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 3.3 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 782 mg | 60% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1059 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
