O.k. I love pizza! But wheat and heavy cheese do not love me. Achy hands and a stuffy nose are just not worth it.
After spending over a month in Denver and indulging in Udi’s kale pizza, my husband came home and made me his version of the pizza. He made me his exquisite, delicious, mouth-watering, none-better-than-his, kale pizza. I must admit, I traveled to Denver the last week of April and had to try Udi’s pizza myself, I may be a bit biased, buy my husbands ROCKED!
Tonight he is traveling and as Friday night begins, my daughters want their “red-sauce” pasta (luckily their red-sauce is the same sauce for my pizza so, I present to you: OMG Kale Pizza
1 1/2T. EVOO
1 small yellow onion, diced
3 cloves of garlic, diced
4 button portabello mushrooms (2 diced and 2 sliced)
1 Udi’s Gluten-free crust (or crust of your choice)
1 can organic tomato sauce
1/8 c Parmesan cheese, plus pinch of grated Parmesan cheese
2 stalks of organic kale
pinch of Celtic or himalayan sea salt
Pre-heat 425 degree oven.
Pour EVOO in a sautee pan on medium high heat. Sautee diced onions, garlic and the 2 diced mushrooms. Add a dash of salt and sautee until onions are translucent.
Add 1 can of tomato sauce, 2 sliced mushrooms and Parmesan cheese to the sauteed vegetables and simmer on low heat until the sauce thickens.
Place pizza crust on a baking sheet, drizzle truffle over top and add tomato sauce. Top (heavily) with kale, a pinch of Parmesan cheese and drizzle again with Truffle oil.
Bake to your liking ( I like my crust and kale crispy) in a 425 degree oven. (I cook mine for 12-15 minutes)
And of course, pour a glass of wine and savor every last delicious bite.