- 1 package (13.8 ounces) refrigerated pizza dough
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 1 package (8 ounces) sliced mushrooms
- 3 cloves garlic, minced
- 4 cups packed coarsely chopped kale
- 1/4 teaspoon red pepper flakes
- 1/2 cup pizza sauce
- 3/4 cup (3 ounces) finely shredded part-skim mozzarella cheese
Preheat oven to 425°F. Spray 15 x 10-inch jelly-roll pan with nonstick cooking spray. Unroll pizza dough on prepared pan. Press dough evenly into pan and 1/2 inch up sides. Prick dough all over with fork. Bake 7 to 10 minutes or until lightly browned.
Heat oil in large nonstick skillet over medium heat. Add onion; cook and stir 8 minutes or until golden brown. Add mushrooms and garlic; cook and stir 4 minutes. Add kale and red pepper flakes; cover and cook 2 minutes to wilt kale. Uncover; cook and stir 3 to 4 minutes or until vegetables are tender.
Spread pizza sauce over crust. Spread kale mixture evenly over sauce; top with cheese. Bake 10 minutes or until crust is golden brown.
Note: Kale has tough stems that should be removed before cooking. To trim away tough stems, make a “V-shaped” cut where the stem joins the leaf. Stack the leaves and cut them into pieces.
Yield: 4 servings.
Nutrition Facts Per Serving:
Copyright Diabetic Cooking.