Spicy Kale, Pepperoni, and Mushroom Pizza

 I love a good pizza, and I have tried many variations over the years.  Homemade pizza is good because it can actually be relatively healthy compared to what you would get at a restaurant.  You have complete control over the toppings and can cut back on the cheese for some other flavorful toppings instead.  Recently Mark and I have been liking pizzas without red sauce.  This is a recipe I made up that was inspired by one on Annie's Eats.

For the pizza dough, I use a ball of sourdough pizza dough that I usually have in my freezer from the last time I fed my sourdough.  It makes an extra large thick crust pizza.  You could use any pizza dough and it would work well.  Another pizza dough recipe I like that is whole wheat is this recipe from King Arthur Flour (it's good with the sesame seeds!).
Though we probably could, it wouldn't be wise for Mark and I to eat this entire pizza for one dinner.  I would say this serves 3-4, depending on what else you have with the pizza.  Lately I give each of us a huge carrot on the side (super easy, and almost comical given how big these carrots are).  To reheat the pizza, warm in the microwave and then put in the toaster oven to crisp up.  Another trick I've heard is to crisp pizza up in a nonstick skillet on the stove.

Spicy Kale, Pepperoni, and Mushroom Pizza

yield:  1 14-inch pizza (serves 3-4)

INGREDIENTS:

• 1.5 tbsp. plus 2 tsp. olive oil, divided
• 5 cloves garlic, minced
• 3/4  tsp. red pepper flakes (or less if you don't like it that spicy)
• 8 oz. mushrooms, sliced
• 4 cups kale leaves, stemmed and roughly chopped
• 1 ball pizza dough (see note above; if it's been in the freezer, put it in the fridge the night before)
• about 30 slices of turkey pepperoni (or however many looks good :) )
• 4 oz. mozzarella, shredded
• 1 oz. Parmesan cheese

DIRECTIONS:

• 1)  Take the ball of pizza dough out of the fridge and let it rest on the counter for a couple of hours to come to room temperature.  If you are in a rush, you could try to microwave it on LOW power, but check frequently.  
  
  2) Preheat oven to 450˚ F.  (Note: If using a pizza stone, make sure that it is in your oven before you start preheating.)  Once the ball of pizza dough is room temperature, shape it into the correct shape for your pan of choice.  I prefer a 14 inch round pizza pan, but you could also use a jelly roll pan or cookie sheet for a rectangular pizza.  I use a rolling pin and my hands (lifting up the dough) to help it into the right shape.  A silicone mat is super helpful for rolling and making sure the pizza is the right size.  Transfer to your pan of choice coated with cooking spray and let sit while the oven is preheating.  Once the oven has preheated, put the pizza crust in the oven for 5 minutes to prebake the crust.  (Note:  if you are using a pizza stone, make sure the oven has been preheated for at least 30 minutes before putting in the pizza.  You do NOT need to prebake the crust if using a pizza stone.)
  
  3)  Meanwhile, in a small skillet or saucepan, combine 1.5 tablespoons of the olive oil with the garlic and red pepper flakes.  Warm over low heat for about 10-15 minutes to infuse the oil with the flavors of the spices.  Set aside.
  
  4)  In a large skillet, heat the remaining 2 teaspoons of oil over medium-high heat.  Add the mushrooms to the pan and cook, stirring occasionally, until they begin to release moisture.  Then add the kale to the pan and cook, continuing to stir occasionally, until there is not much, if any, moisture left in the pan.  Remove from the heat and set aside.
  
  5)  To make the pizza, lightly brush the pre-baked crust with the garlic-red pepper oil.  Sprinkle with some of the parmesan cheese.  Layer with the wilted kale and mushrooms.  Layer with the turkey pepperoni.  Finally, sprinkle with the mozzarella cheese (a light layer is fine), and some more parmesan cheese.
  
  6)  Bake in the preheated oven for about 10 minutes, until the cheese and crust has some light brown spots.
  
  7) Transfer to a wire cooling rack for a few minutes (to help make sure the crust doesn't get soggy).   Cut into pieces and serve!