Mushroom & Kale Recipe

Preheat and prepare

Preheat your oven to 500°F (260°C) with a pizza stone or a heavy baking sheet inside. If using a pizza stone, allow at least 30 minutes for it to heat. Lightly dust a work surface with the 1/4 cup flour.

On the floured surface, stretch or roll the pizza dough into a 12-inch round (or desired shape) about 1/4" thick at center and slightly thinner at edges. Transfer to a piece of parchment paper or a lightly floured peel. Brush the outer rim lightly with 1 tablespoon olive oil to promote browning.

Make the arugula pesto while the oven is heating. In a small food processor or blender add 1 cup packed arugula, 1/4 cup basil (if using), 1 peeled garlic clove, 2 tablespoons toasted walnuts or pine nuts, 2 tablespoons grated Parmesan, 1/2 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Pulse while drizzling in 3 tablespoons extra-virgin olive oil until a smooth, slightly textured pesto forms. Taste and adjust salt, pepper, or lemon. The pesto should be spreadable but not runny; add an extra teaspoon of oil if needed. Set aside.

Caramelize the onions

Heat a medium skillet over medium-low heat. Add 1 tablespoon unsalted butter and 1 tablespoon olive oil. Add the thinly sliced onion and 1/2 teaspoon sugar and 1/4 teaspoon of the salt. Cook, stirring occasionally, for 20–25 minutes until the onion is deeply golden and sweet. If onions begin to stick, add a tablespoon of water and continue to cook. Remove from heat and set aside.

Sauté mushrooms and wilt kale

In the same skillet over medium-high heat, add a small drizzle of olive oil if needed. Add sliced mushrooms and a pinch of salt (about 1/8 tsp) and sauté 4–5 minutes until they release moisture and start to brown. Add the sliced kale and cook 1–2 minutes until wilted but still bright green. Season with a pinch of black pepper and remove from heat. Let the mixture cool slightly so it doesn't make the pizza soggy.

Toss the mushrooms, kale, and caramelized onions together in a bowl to combine. Taste and adjust seasoning with remaining 1/4 teaspoon salt and red pepper flakes if using.

Spread a thin, even layer (about 3–4 tablespoons) of the arugula pesto over the stretched dough, leaving a 1/2"–1" rim for the crust.

Distribute the mozzarella evenly over the pesto (about 6 oz). Scatter the mushroom–kale–onion mixture evenly on top of the cheese.

Carefully transfer the pizza (on parchment or peel) to the preheated pizza stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, or until the crust is golden and cheese is bubbling and slightly browned. Baking time will vary with oven and stone; monitor after 7 minutes.

Remove pizza from oven and transfer to a cutting board. Immediately drizzle 1/2 teaspoon truffle oil evenly over the top and grate or sprinkle 1 tablespoon fresh Parmesan over the pizza. Season with fresh ground black pepper and salt to taste.

Let rest 2–3 minutes, slice into 6–8 pieces, and serve. Optionally garnish with a few small dollops of reserved arugula pesto or a few fresh arugula leaves for brightness.