Food Recipes Skillet Pizza With Kale and Mushrooms 3.8 (5) Try this quick homemade pizza recipe in a well-seasoned cast iron skillet. By Kay Chun Kay Chun Kay Chun is a recipe developer, food stylist, and New York Times Cooking contributor. She has previously worked at Bon Appetit and Food & Wine Magazine. Highlights: * 15 years of experience * Work has been featured in Real Simple, Delish, Epicurious, and more * Former Test Kitchen senior editor at Food & Wine * Former deputy food editor at Bon Appetit * Contributor at The New York Times Cooking Real Simple's Editorial Guidelines Updated on November 20, 2022 Print Share Share Tweet Pin Email Photo: Christopher Testani Hands On Time: 25 mins Total Time: 40 mins Yield: 4 serves Jump to Nutrition Facts Jump to recipe When you want to perfect a skillet pizza, ingredients and how they taste together matter. For example, this kale pizza recipe makes the hearty and healthy green the star of the show. However, instead of pairing the bitterness of kale with mozzarella, this pizza calls for fontina cheese, which has a nuttier, richer flavor profile. In a pinch, mozzarella will do, but you might miss the slight nuance. Another tip to make an excellent skillet pizza is to ensure your oven is hot. We're talking 450 degrees hot and no less (the same logic applies when you make sheet tray pizza). Don't skimp on the pre-heating to save time because if you do, your pizza will suffer. Also, a well-seasoned cast iron pan will work for this recipe, but make sure you heat it well before you place the dough. Prepping the ingredients in the same pan should help. Ingredients 4 tablespoons olive oil 2 sprigs rosemary 1 bunch lacinato kale, stemmed and coarsely chopped (6 ounces) 6 ounces shiitake mushrooms, thinly sliced (3 cups) 3 cloves garlic, thinly sliced Kosher salt and black pepper 1 pound whole-wheat pizza dough All-purpose flour, for dusting 1 teaspoon cornmeal 6 ounces fontina, grated (1½ cups) Directions 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. 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. 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. 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. Print Nutrition Facts (per serving) 570 Calories 31g Fat 60g Carbs 22g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 570 % Daily Value * Total Fat 31g 40% Saturated Fat 10g 50% Cholesterol 45mg 15% Sodium 1080mg 47% Total Carbohydrate 60g 22% Total Sugars 2g Protein 22g Calcium 320mg 25% Iron 2mg 11% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.