It’s worth seeking out the somewhat unusual ingredients used to top this unconventional pizza when you want to make something really exceptional for a meatless Monday meal. Maitakes are wild mushrooms with a meaty texture and coral-like appearance. If you can’t find them, swap in thinly sliced shiitake mushroom caps. Peppadew peppers are mildly spicy pickled peppers that are roughly the size and shape of cherry tomatoes. You can find them in the olive bar at some grocery stores, or sold in glass jars. If you’d rather not make you own crust, you can use 1 lb. (500 g) of your favorite purchased pizza dough.
Crispy Kale, Mushroom and Peppadew Pizza
For the crust:
1 cup (5 oz./155 g) all-purpose flour, plus more for rolling
1 cup (5 oz./155 g) whole-wheat flour
2 1/4 tsp. (1 package) active dry yeast
1 tsp. sugar
1/2 tsp. sea salt
1 cup (8 fl. oz./250 ml) warm water (120°F/52°C)
2 Tbs. extra-virgin olive oil, plus more for brushing
Cornmeal for dusting
1 bunch (1/2 lb./250 g) dinosaur (Tuscan), Russian or curly kale
3 Tbs. extra-virgin olive oil
2 tsp. finely chopped garlic
Sea salt and freshly ground pepper
1 1/2 cups (2 1/2 oz./75 g) maitake mushrooms, coarsely chopped
10 thin slices (about 6 oz./185 g) provolone cheese
1/4 cup (4 oz./125 g) Peppadew peppers, thinly sliced
To make the crust, in a stand mixer fitted with the dough hook, combine flours, yeast, sugar and salt. Add the water and olive oil and stir until blended. Mix on medium speed until the dough is smooth and elastic, 4 to 8 minutes. Cover and let the dough rest for 10 to 30 minutes.
Preheat an 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 Tbs. of the olive oil and the garlic, and season to taste with salt and pepper. Set aside.
In a large sauté pan over medium-high heat, warm the remaining 1 Tbs. olive oil over medium-high heat. Add the mushrooms and sauté until they are browned and slightly crisp, about 4 minutes. Set aside.
On a lightly floured work surface, roll out the dough into a 16-inch (40-cm) oval. Place the pizza on the prepared peel. Arrange the cheese evenly over the pizza dough, leaving a 1/2-inch (12-mm) border uncovered. Spread the kale, mushrooms and peppers evenly on top. Bake the pizza, rotating it once, until the crust is browned and the kale is beginning to crisp, 20 minutes. Cut the pizza into 8 squares and serve warm. Serves 4.
Find more simple, healthy meals for every night of the
week in our book Weeknight Vegetarian, by Ivy Manning.
