|Kale, Mushroom, Panceta, Goat Cheese, Cranberry Pizza|
I probably make a pizza for lunch or dinner once a week. There is no better surface than a pizza to try out different combinations of ingredients. This was a good, healthy, but slightly rare combo that I liked: Kale, mushroom, pancetta, cranberry, and goat cheese. I really love a hint of sweetness in my pizza. My favorite combos are ham, pear, and cheese with a honey drizzle or fig, balsamic reduction, and cheese. Squash, corn, and goat cheese is a good one too. They are so easy to make especially with the premade crust from any bakery or market. I also opt for Hausbrat's whole what pre-pizza chica. The crust is delish!
WARNING: This recipe is NOT for Argentine's.
1 bunch kale with stems cut off
10 button mushrooms sliced large
5 slices thinly sliced pancetta
Large handful or dried cranberry (raisins would work too)
Garlic powder, salt, pepper, olive oil
Directions: Chop the kale, place on baking sheet, and sprinkle with garlic powder, salt, pepper, and a little olive oil. Roast in oven for about 15-20 until it's wilted and reduced in size enough to fit on the pizza. You can do this in a pan on the stove, but I find that it's so much you either need a big-ass pan or multiple. The oven is just easier and gives a richer flavor I think.
Place the pancetta in a pan on the stove. Let the fat render off and pancetta brown a bit. Remove from pan and drain. Chop into bite-size pieces. With the bacon fat still in the pan, add the mushrooms and saute for 5-10 min. This is the KEY to the pizza's deliciousness.
Add the kale, pancetta, mushrooms, cranberries, and cheese to the pizza crust and bake in oven until the cheese begins to melt or brown. 10-15 min and voila!