I love brainstorming pizza combinations. I like to follow the seasons and what’s at the market in terms of toppings. This particular one is special for many reasons. The cheese (and if you can’t find it, sub a smoked cheese or a sheep’s milk cheese), the truffle salt, the roasted kale, using mustard instead of sauce. Pizza is one of my go to meals when I want to make something fancy in the kitchen that won’t scare off or intimidate guests. Everyone likes pizza and can pretend it wasn’t a lot of work if they want to and it doesn’t need to be a lot of work. But this one sort of is. —Dirty Laundry Kitchen
Start with the dough. Whisk the flour and the salt in a large bowl. Make a well. Pour the yeast into the well.
Add the oil and water. Let sit for 5 minutes until the yeast is bubbly. Combine and knead into a ball.
Cover the bowl in saran wrap or a damp towel and let it rise until it’s doubled in size (about 1 hour).
Meanwhile, preheat oven to 425.
Lightly toss kale in olive oil. Roast for 20 minutes tossing halfway through. When starting to char, remove and reserve.
Meanwhile, sauté mushrooms in butter. When softened and moisture is mostly gone, add the white wine. Cook until the wine is absorbed and evaporated. Add the salt and the oregano leaves and remove from heat.
Preheat to 550 (this is the hottest my oven gets, but if yours gets hotter, by all means). Once the dough has doubled, sprinkle the pan or stone with cornmeal. The texture of the pizza improves if you roll the dough out with a rolling pin and then place it on the pizza pan or stone. Coat crust in the mustard.
Spread the shredded cheese. Top with mushrooms. Bake for 10- 15 minutes. When cheese is starting to brown, top with kale and bake and additional 2 minutes. Let cool 5 minutes before cutting.