Mushroom Pizza with White Truffle Oil & Lemony Kale Salad


Mushroom Pizza with White Truffle Oil & Lemony Kale Salad

Pre-heat your oven to 450.


Pizza Dough (about 1/3 of that prepared dough - or other dough of your choice)

1/2 cup (or less) tomato sauce of your choice (I use a spicy jarred variety)

Fontina cheese to taste

Grated Parmesan to taste

1/2 pound mushrooms - sliced

2 scallions - sliced - white & green parts

6 cloves garlic 9or to taste)

White Truffle oil - to taste - but likely not more than a tablespoon.

1 Head kale

juice of one lemon

olive oil

Parsley - chopped as garnish

Salt & pepper to taste


Pre-heat your oven to 450.  Ideally - your oven should have been at 450 for at least 30 minutes before you put the pizza in.  I let mine heat up half the day.  It gets you a nice, crispy crust. 

Remove the ribs from your kale.  Chop it to fairly small, bite-sized pieces.  Rinse & dry (in a salad spinner - if you have one).  Squeeze your lemon, measure the juice you get.  Put it in a shakable container.  I like to use recycled glass VOSS water bottles.  Add about twice as much olive oil as your quantity of lemon juice, some salt & pepper & shake.  Taste it & add more olive oil if it is still too lemony.  I like it lemony.  I started with equal parts lemon juice to olive oil - but felt that was too lemony for general consumption.  This is a great all around dressing - so - feel free to adjust the ratio for your own palette.  Set your dressing aside.

Saute the sliced mushrooms in olive oil with the garlic (I left my garlic whole - but you can chop or mince yours) and the sliced scallions.  Saute them over high heat until they begin to brown.  Set aside.

Roll out the pizza dough & put it on your greased pizza cooking thing.  Add a THIN layer of tomato sauce.  Add whatever quantity of Fontina & Parmesan you desire then top with the sauteed mushrooms.  Put this bad boy in the oven for 10-20 minutes.  The timing will depend on the actual temperature of your oven & how deeply you stacked ingredients on the pizza - but you can eyeball it for when it is done to your liking.  I like to leave it in a minute or two longer than when I think it might be get a crispy crust.

While the pizza cooks, toss the kale with a little of your dressing & some grated Parmesan.  DO NOT OVER DRESS the salad.  Go light - check it - and add more if you need to.

When the pizza is done - drizzle the white truffle oil SPARINGLY over the pizza & then top it with some chopped parsley (a nice FLAVOR & good color - not just a BS garnish) and the salad.  Top it all with some fresh ground pepper & maybe some more grated Parmesan & serve!