Mushroom, Kale and Ricotta Pizza


  • 1 Full Circle Bakery pizza dough
  • 2 Tablespoons olive oil, divided
  • 1 clove garlic, minced
  • 1/2 pound Crimini mushrooms
  • Red chili flakes (optional, to taste)
  • 6 cups torn kale leaves
  • 1/4 teaspoon garlic powder
  • 6 ounces Bellwether Whole Milk Ricotta


  1. Allow your dough to proof at room temperature for 30 minutes.
  2. Preheat oven to 500˚F.
  3. Roll the pizza dough out in a shape that is roughly 8”x12”.
  4. Pull kale leaves from the stems and tear into 2-inch pieces. Rinse well and pat to dry with a paper towel or spin in a salad spinner.
  5. Thinly slice mushrooms and set aside.
  6. Place the minced garlic and 1 Tbsp olive oil in a large pot and sauté over medium heat for about one minute, or just until the garlic is soft and fragrant.
  7. Add sliced mushrooms and cook until softened, stirring frequently.
  8. Add torn kale to the pot and continue to sauté for about 5 minutes, or until it has wilted. Season with a pinch of salt and chili flakes, if desired.
  9. Once oven is preheated, transfer rolled out dough to a sheet tray or pizza stone.
  10. In a small dish, combine 1 Tbsp olive oil and garlic powder, then brush it onto the surface of the dough and par-bake in oven for 5 minutes.
  11. Spread about 4 oz ricotta over the surface of the dough, then scatter the sautéed kale and ground pork over the cheese.
  12. Top with dollops of the remaining ricotta.
  13. Bake the pizza for 10-12 minutes or until the cheese is lightly browned and crust is golden. Rotate the pizza halfway into baking to cook evenly.