Kale and mushroom pizza with crispy edges
A frozen pizza becomes dinner in twenty-five minutes, no effort required. The loaded crust and tangy feta need only the oven's heat to bring them alive. Serve it with something green or a simple salad to balance the richness.
About 140 calories a serving, 7 g protein, 2 g carbohydrate, 12 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
From your shelf
- 1 box (frozen) kale, mushroom & feta cheese pizza (Open Nature)
Staples
- 1 tablespoon olive oil
- Heat the oven to 425°F [220°C] and set a rack in the middle position. While it preheats, brush a baking sheet with 1 tablespoon of olive oil.
- Place the pizza directly on the oiled sheet and slide it into the oven. Set a timer for 20 minutes.
- When the crust is golden and the cheese has melted and begun to brown in spots, pull the pizza from the oven and let it rest for 2 minutes. Slice and serve.
Note To add texture, sprinkle fleur de sel or cracked pepper over the pizza before baking. Leftovers keep refrigerated for two days and reheat well in a 375°F oven for five minutes. Serve alongside a dressed green salad or roasted vegetables.
On the label
CRUST (WHEAT FLOUR, WATER, STONE GROUND WHEAT FLOUR, SOYBEAN OIL, BREAD CRUMBS [WHEAT FLOUR, SUGAR, YEAST, SALT], HULLED MILLET SEED, GROUND FLAX SEED, STEEL CUT OATS, SALT, SUGAR, WHEAT GLUTEN, YEAST), MOZZARELLA CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES, AND NATAMYCIN [TO PREVENT MOLD], CREME FRAICHE (GRADE A CREAM, CULTURES), KALE, MUSHROOMS (MUSHROOMS, WATER, SALT, CITRIC ACID, ASCORBIC ACID), FETA CHEESE (PASTEURISED MILK, SALT, CHEESE CULTURES, ENZYMES), GARLIC, OREGANO.
Open Nature, other deli, serving 134 g, package 18.9 oz/536 g. Ingredients as printed on the label.
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Cooks as feta, kale, mushrooms. Half of it left? Use up the feta.