Portabella & Kale Pizza with Roasted Garlic Sauce
Do I publish a lot of pizza dishes?

I hope the response to this concern is no, due to the fact that I’m about to publish another. A portobello pizza with garlic sauce and kale, to be specific.

I simply could not assist myself! I’m feeling quite jazzed about pizza recently considering that I made 2 discoveries:

1) The finest entire wheat pizza crust dish around.

2) The magic of pizza stones.

Pizza Dough
So let’s speak about the crust. In all of my previous pizza dishes, I’ve required pre-made crust. When I’ve attempted making my own pizza crust in the past, it never ever turned out well and it constantly took a lot time to do– I suggest, isn’t the point of pizza that it’s expected to be a fast meal? And you anticipate me to make my own crust?Psshh But after conquering my worry of baking with yeast, I began exploring with pizza crust. And then I discovered this dish:

Whole Wheat Pizza Dough Pin
Bookmark it, print it, pin it, whatever you require to do. Because this dish is remarkable.It tastes great, it’s simple (even with the yeast!), and the very best part is, Martha Stewart consists of directions for making these crusts ahead and freezing them. So then when you wish to make a fast pizza supper, you’ll currently have the crust prepared to go. Brilliant, right?

And then I lastly got a pizza stone. Being the shallow food blog writer that I am, I purchased it entirely for aesthetic appeals. My round stainless-steel pizza pan is never ever photo-worthy, so I figured a stone would look far better in my photos. But obviously these things aren’t simply for appearances due to the fact that my crust ends up far much better on the stone. Imagine that! No more unevenly baked crust. And here’s a little trick– you’re expected to utilize cornmeal on your stone to avoid your pizza from sticking, however a bit of parchment paper works far better.

Portobello Pizza with Roasted Garlic Sauce & Kale
So in summary, Martha Stewart Whole Wheat Pizza Crust + Cheapo Pizza Stone = Best PizzaEver And if you wish to put my theory to the test, attempt this Portobella & &(************************************************************************************************************************************************************************************************************************ )(**************************************************************************************************************************************************************************************************************** )(***************************************************************************************************************************************************************************************************************************************************** )(**************************************************************************************************************************************************************************************************** )(******************************************************************************************************************************************************************************************************************************** )Sauce((********************************************************************************************************************************************************************************************************************************** )if you do not wish to put my theory to the test, you need to make this pizza. It works with pre-made crusts too!)


Portabella & &(************************************************************************************************************************************************************************************************************************ )(**************************************************************************************************************************************************************************************************************** )(***************************************************************************************************************************************************************************************************************************************************** )(**************************************************************************************************************************************************************************************************** )(******************************************************************************************************************************************************************************************************************************** )Sauce


.Portobello Pizza with Roasted Garlic Sauce & Kale


(*************************************************************************************************************************************************************************************************************************** )of a conventional tomato-based sauce, this Portabella & & Kale pizza is topped with a sauce made from roasted garlic.

  • PrepTime: 15 minutes
  • CookTime: 15 minutes
  • TotalTime: 30 minutes
  • Yield: 4-6 portions


  • 1 big head roasted garlic
  • 2 tablespoon olive oil, divided
  • salt and pepper, to taste
  • 1 big portabella mushroom, very finely sliced
  • 3 cups kale leaves, torn (not firmly loaded!)
  • 1 ready 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 fontina or mozzarella cheese, shredded


  1. Preheat oven to temperature level suggested on pizza crust bundle or, if you’re utilizing dough, preheat to 450 ° F. Place pizza stone or baking sheet in oven.
  2. Remove roasted garlic cloves from skins and location in little bowl. Add 1 tablespoon of olive oil and mash with fork up until smooth. Season with salt and pepper. Set aside.
  3. Heat staying olive oil in a big frying pan over medium-high heat. Add mushroom pieces and cook up until softened, 3– 5 minutes. Add kale and cook up until wilted, about 3 minutes more. Remove from heat and season with salt and pepper.
  4. Place pizza crust on parchment paper. Spread roasted garlic sauce onto crust, leaving a 1-inch edge on all sides. Top with half of cheese, mushrooms, and kale, then staying cheese.
  5. Carefully transfer pizza on parchment paper to pizza stone or baking sheet. Bake for time suggested on crust bundle or 10–15 minutes if utilizing dough, or up until crust is golden brown and kale is simply starting to crisp.


You can roast the garlic a couple of days beforehand to reduce prep time; otherwise, permit another 45 minutes approximately to make this dish. Read my tutorial on roasting garlic here.


Kiersten is the creator and editor of Oh My Veggies.

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