Christopher Testani
Hands-On Time
25 Mins
Total Time
40 Mins
Serves 4

How to Make It

Step 1

Heat oven to 450° F. In a 12-inch ovenproof nonstick skillet, heat 2 tablespoons of the oil over low heat. Add the rosemary and heat until very fragrant, about 3 minutes. Pour into a small bowl; reserve the skillet.

Step 2

Add the remaining 2 tablespoons of oil, the kale, mushrooms, garlic, and ½ teaspoon each salt and pepper to the skillet. Cook over medium heat, stirring, until softened, 5 minutes. Transfer to a plate; wipe out the skillet.

Step 3

Roll out the dough on a lightly floured work surface to a 12-inch round. Heat the skillet until it is hot. Lightly dust the skillet with the cornmeal, then transfer the dough to the skillet. Cook over medium heat, shaking the pan occasionally, until the dough starts to set and is golden underneath, about 3 minutes.

Step 4

Remove from heat. Top with the cheese and kale mixture. Bake until the crust is cooked through and the cheese melts, 10 to 15 minutes. Use a spoon to drizzle the rosemary oil over the pizza. Serve hot.

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