It’s surprising to me that this is my first pizza post because I love brainstorming pizza combinations. I like to follow the seasons and what’s at the market in terms of toppings. This particular one is special for many reasons. The cheese (and if you can’t find it, sub a smoked cheese or a sheep’s milk cheese), the truffle salt, the roasted kale, using mustard instead of sauce. Pizza is one of my go to meals when I want to make something fancy in the kitchen that won’t scare off or intimidate guests. Everyone likes pizza and can pretend it wasn’t a lot of work if they want to and it doesn’t need to be a lot of work. But this one sort of is.

1 pound mixed mushrooms (shitake (stems removed), oyster and crimini) sliced
2 tablespoons butter
½ cup white wine
1 teaspoon salt (I used truffle for extra mushroom depth)
1 tablespoon oregano leaves (the smaller the better)

3-4 tablespoons whole grain mustard
½ pound idiazabel (very cool slightly smoked sheep’s milk cheese)
¼ pound mozzarella

2 cups kale, ribs removed and torn to bite size
1 tablespoon olive oil

Homemade pizza dough (or store bought if you’re in a hurry).

Preheat oven to 425.

Lightly toss kale in olive oil. Roast for 20 minutes tossing halfway through. When starting to char, remove and reserve.Meanwhile, sauté mushrooms in butter. When softened and moisture is mostly gone, add the white wine. Cook until the wine is absorbed and evaporated. Add the salt and the oregano leaves and remove from heat.Preheat to 500. Roll out dough onto pizza stone or pan. Coat crust in the mustard. Spread the shredded cheese. Top with mushrooms. Bake for 10- 15 minutes. When cheese is starting to brown, top with kale and bake and additional 5 minutes. Let cool 5 minutes before cutting.