1 Flatbread pizza dough, or pizza dough of choice
1 cup dried Porcini mushrooms
1 head Dino Kale, rough chopped
1 tab butter or EVOO
1/4 cup Trader Joe’s Pizza sauce, or sauce of choice
Salt and Pepper to taste
1 cup fresh Mozzarella, shredded
In a mixing bowl, steep the dried Porcini mushrooms in boiling water for about 20 minutes.
Preheat oven to 425 degrees.
Remove mushrooms from steeping liquid, once cool enough to handle, and set aside. Strain the steeping liquid through a mesh strainer into a prep bowl and set aside. Over a med high flame, heat the butter or oil until just shimmering and add in the mushrooms. Saute for 1-2 minutes. Add in the dino kale and stepping liquid and continue to cook until the liquid has completely evaporated and the kale is tender, about 10 minutes. Turn off the heat, taste, and adjust seasonings as needed.
Roll out the flatbread dough and place on a cast iron pizza pan. Top with the pizza sauce, shredded cheese, kale, and mushrooms. Bake in the oven 18 – 25 minutes, or until the cheese is golden and bubbling. Remove from oven and allow to rest 5 – 10 minutes before slicing. Serve immediately. Garnish with fresh basil, if desired.