Red Russian Kale, Baby Bella, and Feta with Roasted Garlic Oil (Pizza Night)

Sautéed baby bella mushrooms and Red Russian kale on a roasted garlic oil-brushed pizza crust.

It's Pizza Night again!
This time I had a hankering for mushrooms, and conveniently found some baby bellas marked down at the grocery store.  There's frequently milk marked down there too, which is also convenient as my kids can drink a gallon in the time it takes me to dance around the kitchen Gangnam style.

Pay no attention to the bacon in the foreground.  Or do, your choice.

If you ever tried kale chips, you'll know that lovely frizzled kale melting on your tongue feeling that you can get eating some soon after they've come out of the oven.  This pizza tastes like that to me.  I also like the earthiness of the mushrooms combined with the garlic and kale.  Crazy good.

I posted about how I put up my garlic.  On the advice of my friend Heather, I used a clove of roasted garlic to flavor olive oil and tried that as the pizza sauce. Delicious!

For other ideas using Red Russian kale, please see my Kale Recipes Collection. For other recipes using mushrooms, please see my Mushroom Recipes Collection. These are part of the Visual Recipe Index by Ingredient. For other pizza ideas, please see the Visual Pizza Recipe Index and my Friday Night Pizza Night! Pinterest board. Would you like to learn How to Use This Blog? Click here.

Ham and red sauce are for the kiddie pizza.  And I forgot the garlic.  Again.

Red Russian Kale, Baby Bella, and Feta pizza with Roasted Garlic Oil

1 large clove roasted garlic (see how I roast mine here)

1/4 cup (60 ml) olive oil

12 stems (60 g) Red Russian Kale, stemmed and coarsely chopped (compost the stems!)

3 large (100 g) baby Bella mushrooms, sliced

pizza crust enough for 1 medium pizza (see my Pizza Primer here)

1/3 cup crumbled feta cheese

1 to 1 1/2 cup shredded pizza blend cheese

Preheat the oven to 450 degrees.  Chip off a frozen clove of roasted garlic from the bag in my your freezer. Drop it in a small saucepan of olive oil.  Warm on low heat a few minutes until it smells garlicky and the clove begins to dissolve.  Set aside.  

Brush a bit of the garlic oil in a small skillet set over medium heat.  Sauté the kale until it is bright green and wilted, 3-4 minutes. Set aside.  Add the mushrooms to the skillet.  Sauté about 5 minutes until they are softened and have given up their liquid.

Spread out your pizza crust on a sheet of oiled parchment paper.  Brush with the garlic oil.  You'll have extra, and could try it in a baked egg dish if you like.  Just a not so subliminal suggestion.  Top the crust with the kale, then mushrooms.

Add the feta and pizza cheeses.  If your spouse wanders into the kitchen and comments, "bacon would be good on that" throw him a bone and put a small portion of bacon on one area.  Really, it was all the bacon I had in the freezer, else I'd add a bit more.  He said it was good.

Bake for about 8 minutes at 450 degrees, then yank the parchment paper out from under the crust while the crust remains on the stone in the oven.  It's all in the wrist.  Continue baking for about 5 minutes more, until the cheese is bubbly.  Cool on a wire rack then slice and serve.  Enjoy!

NOTE:  If you're using a Boboli or other prebaked crust, follow the package directions for oven temp and baking time.

This pizza is linked with the What's In The Box, Farm Girl Friday Blog Fest, Keep It Real Thursday, and the Frugal Days, Sustainable Ways Wednesday Blog Hop, Fresh Foods Wednesday