Kale and Mushroom Skillet Pizza
Photo by Christopher Testani
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.