Springtime is kale time at my house. I always plant too many greens and this year is no exception. But I can’t complain, we wind up feasting on a super-food and I get to make up a ton of new recipes. What’s not to love?
Enough about kale, enter goat cheese – quite possibly my favorite ingredient – to steal the show. It’s creamy texture and tangy taste are the perfect match to kale’s bitterness. For a hint of earthy goodness, I sauté mushrooms and shallots, finally I add orange and red roasted bell peppers for brilliant color.
For a hint of earthy goodness, I sauté mushrooms and shallots, finally I add orange and red roasted bell peppers for brilliant color.
Roll the ingredients in pizza dough and figure out ways to wait without drooling in front of the oven for the next 25 minutes.
As if that wasn’t enough, finish with a drizzle of balsamic syrup on top for a hint of sweetness.
If you’re pressed for time, spread the ingredients on top of your dough and bake pizza-style. Or for an even quicker recipe, sauté the veggies together, spread goat cheese on a crusty baguette, sliced lengthwise, add the veggie mixture and enjoy an amazing sandwich on the go.
Kale, Goat Cheese and Mushroom Stromboli
14-inch thin crust pizza dough
Large bunch of kale
1-pint button mushrooms (chopped)
2 roasted red peppers (chopped)
1 medium shallot (minced)
4 slices fontina or provolone
2 to 4 tablespoons olive oil
½ teaspoon grated garlic
Salt and pepper to taste
Fresh lemon juice (approximately 1 tablespoon)
Pizza herb seasoning
Sauté kale until wilted in approximately 1 tablespoons of olive oil over medium heat,
Stir in lemon juice and olive oil, salt and pepper to taste
Drain and set aside to cool
Sauté all other ingredients over medium high heat, stirring frequently
Stir kale into mixture
Roll dough, on floured surface, into an oblong shape
Place dough on parchment paper lined cookie sheet
Spread mixture on top, leave an inch space on the long ends, and 2-inch space on one short end
(See my YouTube video for easy-to-follow rolling instructions)
Roll dough tightly, turning in the sides as you go
Wet fingers and tightly secure bare two-inch flap
Place seam side down
Sprinkle with pizza seasoning herb blend or Italian seasoning
Cut several slits on top to allow steam to escape
Bake at 400 degrees for up to 30 minutes or until golden brown and cooked through
Cool 10 minutes before slicing with a bread knife
Serve warm or room temperature - enjoy for breakfast, lunch or dinner.