KALE MUSHROOM BRIE PIZZA

This kale mushroom brie pizza recipe is what gourmet pizza stands for – thin, rustic and light. A mix of cream cheese, mozzarella, and brie makes for the perfect creaminess to balance the bitterness of the kale!
WHY THIS RECIPE FOR KALE MUSHROOM BRIE PIZZA WORKS:

The perfect no knead pizza dough recipe is prepared a day ahead and the toppings are prepared and pizza is baked the day of. It’s as easy as take-out, only you get to control everything on your pizza and the crust you prefer.

Another reason to make this pizza? Kale!

I mention kale way too much on this blog and it’s because I really genuinely love kale. It’s the kind of obsession I brag about.

Also, I would always ask anyone who has tried kale before and found it bitter or rough to keep trying it in different recipes. This bitterness can be beautifully complemented and its rough texture can be sautéed into smooth kale bliss!

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KALE MUSHROOM BRIE PIZZA

Ingredients

• 500gr Pizza dough

• 1 tablespoon Extra virgin olive oil

• 3 cloves garlic

• 250gr Chestnuts mushrooms sliced

• 1 tab Black Kale Pesto Fresco

• 1 pinch red pepper flakes (optional, but recommended)

• 1 pinch salt

• 100gr light cream cheese at room temperature

• 100gr Mozzarella cheese grated

• 300gr Brie cheese cut up into 1 inch square pieces

• fresh minced Kale for sprinkling (optional)

Instructions

Preheat your oven to the highest setting, and place a pizza stone or a rimless baking sheet or an inverted baking sheet on the middle rack of your oven.

Divide the dough in half and roll out the dough to your desired thickness (and always remember the dough will puff up to about twice it’s thickness while baking). Let the dough sit covered for about 10 minutes.

In the meantime, preheat a skillet over medium-high heat and add in the Evo.

Add the garlic, mushrooms, and Black Kale Pesto Fresco SIPO and sauté for about 1 minute, add the salt and pepper flakes.

Add the cream cheese to the pan and gently mix it in.

Turn off the heat and let the mixture cool down for 10 minutes (alternatively you may chill it for 5 minutes).

Spread this black kale-cream mixture over the pizza dough as evenly as you can—it doesn’t have to be perfect. And top with a thin layer of mozzarella then scatter the brie cheese pieces all over.

Bake the pizza for 12-15 minutes (depending on the size and thickness of your dough).

When the pizza is done, sprinkle it with some extra fresh kale and enjoy with group of friends and iced beer!

Leave your comment below, 1 lucky winner will be selected every month to Win the selection of Pesto Fresco SIPO.

Follow these steps:

1. Like our post.

2. Under this post, Name your favourite shop /delicatessen and address where you use to buy your favourite specialities.

3. Fill up the form at www.viagiuba14.com/pesto-fresco-sipo-family-contest

(so that when you are selected, you can collect the prize from your favourite shop!)

You are encouraged to SHARE this post & Tag your friends! — Hurry up, join the Pesto Fresco SIPO Family, a winner will be selected every month.

www.viagiuba14.com/pesto-fresco-sipo-family-contest

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