There is a time and place for cheap, chain-restaurant style pizza. There is also a time for gourmet pizza. What constitutes gourmet pizza from cheap pizza is subjective and debatable. But when I’m by myself or dining out with friends, I love pizza with quality ingredients, made with fresh mozzarella on a crispy, thin crust -extra points if the crust is also a bit chewy. And when I’m not eating pizza with my husband, I always order vegetarian. I love meatless pies.
Sometimes my urge to eat good pizza happens when I least expect it, like finding a $5 bill in my coat pocket I haven’t worn for months. While grocery shopping today, I wanted pizza. Not just any pizza, good pizza. Being inspired by all the fresh produce in the store, I decided to make myself a chantrelle mushroom and sauteed kale pie. For a a split moment I contemplated on making it on a baguette sliced in half. Then I was lured by pre-made refrigerated pizza dough which the person behind the deli counter unconvincingly tried to sell me. Then I saw a bag for whole wheat, flat pita bread, not to be mistaken for regular pita, which I knew would be just perfect for my lunch.
For the sauce I decided on fresh bruschetta I found in the salad bar. I thought the bigger chunks of tomato would add more height and weight to my meal. The idea of eating chunks of garlic infused fresh tomatoes, chantrelle mushrooms, and kale made this carnivore very happy. I love meat but I also eat meatless a couple days a week.
A few months ago I had a reader email me asking why I didn’t promote eating more vegetarian or officially participate in Meatless Mondays. I thoughtfully responded to this person letting them know that I do, in fact, eat meatless a couple days a week and that most of the recipes on this site are vegetarian in nature. I also confessed I wasn’t organized enough to post vegetarian recipes on Meatless Mondays because I don’t work on a schedule. But here I am on a Monday with a meatless recipe. This is progress!
I love this pizza for several reasons but here are just a few. The size of the pita bread makes for a perfect individualized portion and when slightly cooked on both sides, yields a crispy crust like gourmet pizzerias serve. The bruschetta, kale, and chantrelle mushrooms compliment one another so perfectly – earthy, meaty, fresh, and substantial. Fresh sliced mozzarella is a must. I love biting into big chunks of melted cheese, don’t you?
If you’re in the mood for homemade gourmet pizza, this is a must. I promise you won’t miss the meat and you won’t be disappointed. Enjoy! [/donotprint]
Chantrelle Mushroom and Kale Pizza
flat pita bread
4-5 leaves fresh kale
1 teaspoon balsamic vinegar
chantrelle mushrooms, sliced
1/3 cup bruschetta
1 mozzarella ball, sliced
salt and pepper
Brush 2 teaspoons of olive oil on each side of the pita bread. On medium-high heat, fry each side of the pita in a skillet or frying pan for 45 seconds on each side or until crispy. Remove from pan and set aside.
Remove kale leaves from the center stalk and tear in small pieces. Using the same skillet as the pita bread, add a teaspoon of olive oil to the pan and saute leaves for one minute, just until wilted. Add balsamic vinegar and a pinch of salt and pepper. Saute for thirty seconds and remove kale from pan. Saute mushrooms for two minutes. Remove from heat.