"The kale gets a nice char in the wood-fired oven," says pizza chef Lauren Calhoun.
Kale and Maitake Mushrooms
Dinosaur kale is also called Tuscan kale, cavolo nero or lacinato. The hearty green has an earthy, pleasantly bitter flavor, and it just so happens that it crisps up beautifully on pizza.
Before you start assembling your pizza, tear the kale leaves from the hard stems. Discard the stems and chop or tear the kale into large pieces, as pictured.
Maitake mushrooms, the other key ingredient in this pie, are meaty and have a rich, woodsy flavor. To amplify their mushroom awesomeness, roast them with olive oil, salt, and pepper. When they are out of the oven, sprinkle a tiny but of Banyulsvinegar over the shrooms. Now they're ready for all your pizza topping needs.
Prairie Breeze Cheddar Cheese
The other key player in this pizza recipe is Prairie Breeze cheddar, made by a Mennonite family who founded Iowa's Milton Creamery. This irresistibly sweet and creamy white cheddar is aged for a minimum of 9 months.
Cube the cheddar before you start assembling your pizza.
After rolling out your dough into a round, lay the thin-sliced garlic over the dough. Chef Lauren says you can use a Japanese mandoline to get paper thin slices.
Next up comes the kale. Before putting it on the pizza, toss the leaves in a bowl with salt and olive oil.
Spread the kale in an even layer over the dough.
Scatter the diced Prairie Breeze cheddar over the pie.
Shrooms and Chilis
Now arrange the roasted Maitake mushrooms and sliced Calabrian chilis over the pizza. Then, sprinkle on the Parm.
Into the Fire
The Baby Sinclair cooks for 60 to 90 seconds in Roberta's 950° F wood-fired oven.
We suggest you cook your pie at the highest temperature your oven can reach. If you're using a pizza stone, you'll want it to be in the oven during the pre-heat. Cook the pizza until the crust is crisp, the cheese has melted, and the kale is nice and charred.
The Finished Pie
What a beaut.