Friday, September 28, 2012

Red Russian Kale, Baby Bella, and Feta with Roasted Garlic Oil (Pizza Night)

Red Russian Kale, Baby Bella, and Feta with Roasted Garlic Oil (Pizza Night)

Sautéed baby bella mushrooms and Red Russian kale on a roasted garlic oil-brushed pizza crust.

It's Pizza Night again!
This time I had a hankering for mushrooms, and conveniently found some baby bellas marked down at the grocery store.  There's frequently milk marked down there too, which is also convenient as my kids can drink a gallon in the time it takes me to dance around the kitchen Gangnam style.
Pay no attention to the bacon in the foreground.  Or do, your choice.

If you ever tried kale chips, you'll know that lovely frizzled kale melting on your tongue feeling that you can get eating some soon after they've come out of the oven.  This pizza tastes like that to me.  I also like the earthiness of the mushrooms combined with the garlic and kale.  Crazy good.
I posted about how I put up my garlic.  On the advice of my friend Heather, I used a clove of roasted garlic to flavor olive oil and tried that as the pizza sauce. Delicious!

For other ideas using Red Russian kale, please see my Kale Recipes Collection. For other recipes using mushrooms, please see my Mushroom Recipes Collection. These are part of the Visual Recipe Index by Ingredient. For other pizza ideas, please see the Visual Pizza Recipe Index and my Friday Night Pizza Night! Pinterest board. Would you like to learn How to Use This Blog? Click here.
Ham and red sauce are for the kiddie pizza.  And I forgot the garlic.  Again.

Red Russian Kale, Baby Bella, and Feta pizza with Roasted Garlic Oil

1 large clove roasted garlic (see how I roast mine here)
1/4 cup (60 ml) olive oil
12 stems (60 g) Red Russian Kale, stemmed and coarsely chopped (compost the stems!)
3 large (100 g) baby Bella mushrooms, sliced
pizza crust enough for 1 medium pizza (see my Pizza Primer here)
1/3 cup crumbled feta cheese
1 to 1 1/2 cup shredded pizza blend cheese

Preheat the oven to 450 degrees.  Chip off a frozen clove of roasted garlic from the bag in my your freezer. Drop it in a small saucepan of olive oil.  Warm on low heat a few minutes until it smells garlicky and the clove begins to dissolve.  Set aside.  

Brush a bit of the garlic oil in a small skillet set over medium heat.  Sauté the kale until it is bright green and wilted, 3-4 minutes. Set aside.  Add the mushrooms to the skillet.  Sauté about 5 minutes until they are softened and have given up their liquid.

Spread out your pizza crust on a sheet of oiled parchment paper.  Brush with the garlic oil.  You'll have extra, and could try it in a baked egg dish if you like.  Just a not so subliminal suggestion.  Top the crust with the kale, then mushrooms.

Add the feta and pizza cheeses.  If your spouse wanders into the kitchen and comments, "bacon would be good on that" throw him a bone and put a small portion of bacon on one area.  Really, it was all the bacon I had in the freezer, else I'd add a bit more.  He said it was good.

Bake for about 8 minutes at 450 degrees, then yank the parchment paper out from under the crust while the crust remains on the stone in the oven.  It's all in the wrist.  Continue baking for about 5 minutes more, until the cheese is bubbly.  Cool on a wire rack then slice and serve.  Enjoy!

NOTE:  If you're using a Boboli or other prebaked crust, follow the package directions for oven temp and baking time.


  1. I love this! I'm growing Red Russian kale this fall and kale in general just happens to be one of my favorite pizza toppings. I really don't know why it's not more common--it is WAY better than spinach because it doesn't get all soggy and icky.

    1. Kiersten, I so agree. Spinach is great for a green smoothie, though. Everything has its place in the world. Of my kitchen. :)

  2. Wow. This looks fantastic. Just. Plain. YUM!

  3. garlicky, kaley, mushroom pizza??? pretty sure i misspelled all the previous words but i think i'm in love :)

    thank you for sharing your post with us at the Wednesday Fresh Foods Link Up. I hope to see you again this week with more incredible seasonal and/or real/whole fresh food posts :) xo, Kristy

  4. That looks incredible! I've never tried kale on pizza before, but I really want to now.

    1. The more I make pizza, the more I realize there's probably very little that you can't put on a pizza! Thanks for stopping by!

  5. I am with the rest of the crowd. I have yet to try kale on pizza but after seeing this post I now realize, the possibilities are endless :)

    Thanks for sharing and linking up!

    1. Thanks for letting me join in the fun-and check out this week's pizza because I'm thanking YOU (ok, but I didn't know your name, must edit the post) for teaching me about PicMonkey for photo collages.

  6. i have to say, kirsten..... you've inspired me to get off my lazy ass and make my own crusts. i used to. and then i moved to toronto and haven't done it since. but yours just look so bloody good - i have no interest in the store bought ones. the bf has taken to requesting pizza EVERY friday so i'm gonna be hitting up your creative 'za's for reference. you're amazing.

    ps. more bacon ;)

    Thank you so much for linking up with Fresh Food Wednesday! IHave a great week - hope to see you this Wednesday with more fresh food posts! xo, kristy

    1. Kristy,
      It's a slippery slope, fixing pizza for your loved ones every. single. Friday. Next thing you know they are demanding their weekly pizza, and during marching band season there's the whole Friday night game thing to take in consideration . . . . that being said--I made the pizza recipe index just to inspire folks. So thanks!

  7. Micro greens went wild and the red russian kale was out of control. This is on the menu!