It’s pizza Friday over here in our house, my fave day of the week! Anyone else share this tradition? It’s something I just recently started up because I’ve been craving pizza like crazy during my pregnancy, but I think it may just stick around. There was a time when I avoided pizza like the plague, but I love it so much and life’s too short, so it’s back in my life in regular rotation again. I choose to mostly make it myself now though because, for one, it’s actually pretty simple, and two, I like to have control over the ingredients that go into it. Otherwise I wind up feeling stuffed, bloated, and lethargic.
Being pizza Friday AND Super Bowl weekend, I figured today was the perfect time to share a pizza recipe I’ve been loving lately. I think it would be great to serve as a meal or snack during the big game! And it’s really not that much more effort than ordering in, I promise. What makes this recipe super simple is using pre-made dough and pizza sauce. You could make your own of course, but in the interest of keeping this as quick and easy as possible, I went with store bought. Whole Foods makes great frozen dough with healthy ingredients (my favorite is the multi-grain but whole wheat is great too), as well as basic organic sauce. In terms of toppings, this recipe includes one of my favorite combos–mushrooms, kale, and white beans. You may think beans are a strange choice for pizza, but they add a nice flavor, not to mention a bit of protein and fiber! I think this is delicious without cheese, but if you feel so inclined, feel free to add it to the mix.
I’ve found that the key to achieving a crispy crust is cooking the veggies really well before putting them on the pizza. Mushrooms, in particular, have a lot of water, so if they’re not thoroughly cooked before the pizza is baked, they can make things kind of soggy. One other tip. I highly recommend oiling the pizza pan a bit before adding the dough. This isn’t mentioned on the package, but when I made it for the first time without adding any oil, the entire crust stuck to the pan horribly and it was a complete disaster of a meal. Just ask my husband! Fortunately, spraying some oil completely solved the problem for me and I haven’t had any issues with sticking since.
If you’re a pizza lover like I am, I encourage you to try making it yourself sometime. I bet you’ll never go back to takeout!
- 3 cups sliced mushrooms (any variety; I used baby bella)
- 3 cups chopped and destemmed kale (I used bagged, pre-washed kale from Whole Foods)
- 1/3 cup no salt added white (cannellini) beans
- A drizzle of olive oil
- A pinch of garlic powder
- 1 Whole Foods brand organic pizza dough (16 oz; find it in the frozen section)
- 1/2-3/4 cup pizza sauce
- Defrost the pizza dough. I suggest putting it in the fridge the night before you want to use it. About an hour or so before you’re ready to bake it, leave the dough out on the counter so that it gets to room temperature.
- Pre-heat oven to 450 degrees. Spray a pizza pan with olive oil.
- Saute mushrooms in a skillet until cooked through and all the water has evaporated off. Set aside.
- In the same skillet, saute the kale until wilted and tender, about 5 minutes. Set aside.
- Rinse and drain the beans, put them in a small bowl, and add a drizzle of oil and pinch of garlic powder. Mix and set aside.
- Stretch and shape the dough how you want it and place it on the pizza pan
- Spread the sauce over the dough evenly, leaving about ½ inch from the edge clear. I listed 1/2 cup to 3/4 of a cup because some people like more sauce. Whatever floats your boat!
- Add the veggies and beans.
- Bake the pizza for about 15-20 minutes, until the crust is crisp.