- 20 min
Allergens: Dairy, Egg, Gluten, Soy, Wheat
Stretch the dough
Preheat oven to 450 F. Stretch out pizza dough slowly (to avoid tears) with floured hands, or roll out with a rolling pin on a floured surface.
Prepare the ingredients
Slice portobello mushrooms and mince garlic. Remove kale leaves from stalks (discard stalks) and roughly chop them. Heat olive oil in a pan over medium high heat and add mushrooms and garlic. Cook for 3 min or until mushrooms are tender.
Prepare the pizza
Meanwhile, place stretched pizza dough onto a baking tray lined with parchment paper and spread pesto on top, leaving a border of about 1 cm.
Top pizza with ½ cheese, garlic mushrooms and kale leaves, then remaining cheese. Bake in oven 12-15 min or until crust is crispy. Serve.