Crispy Kale, Mushroom, and Peppadew Pizza

Name: Crispy Kale, Mushroom, and Peppadew Pizza
Yield: Makes 4 servings
Ingredients: Provolone cheese, 10 thin slices (about 6 oz/185 g); Pizza dough, homemade or purchased, 1 lb (500 g); Peppadew peppers, ¼ cup (4 oz/125 g), thinly sliced; Cornmeal and all-purpose flour, for dusting; Sea salt and freshly ground pepper; Maitake mushrooms, 1½ cups (2½ oz/75 g), roughly chopped; Lacinato, Russian, or curly kale, 1 bunch (½ lb/250 g); Garlic, 2 teaspoons finely chopped; Extra-virgin olive oil, 3 tablespoons

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

By Ivy Manning

Published 2015

About

Kale leaves that have been massaged with oil and garlic and roasted until crisp make for a delicious healthy snack, but they are even better (and more satisfying) when loaded on top of this unconventional pizza.

Ingredients

Cornmeal and all-purpose flour, for dusting
Lacinato, Russian, or curly kale, 1 bunch (½

Dinner
Snack
Autumn
Vegetarian
Pizza

Method

Preheat the oven to 450°F (230°C). Sprinkle a pizza peel or large baking sheet with cornmeal.
Tear the kale leaves from the tough center stalks, discarding the stalks. Chop the leaves. In a large bowl, toss the chopped kale with 2 tablespoons of the oi