Instructions

Pizza Stone and Topping Prep

1. Preheat the oven to 500°.
2. Place a pizza stone into the oven and preheat for at least one hour.
3. Heat 2 tablespoons olive oil in a skillet over medium-high heat.
4. Place the mushrooms into the pan and cook until golden on one side, about 5 minutes.
5. Turn and cook until the mushrooms are well browned, about 2 minutes more.
6. Add the kale and cook until wilted, about 5 minutes more.
7. Stir in chili flakes and lemon juice.
8. Season with some of the salt and pepper.

Dough Prep and Baking

1. Roll the pizza dough into a 12 x 10-inch rectangle.
2. Place the dough onto a pizza peel dusted with flour. Semolina flour or cornmeal will work well to keep the pizza from sticking to the peel. Or, sprinkle a baking sheet with a bit of olive oil and stretch your dough into the pan.
3. Spread the ricotta cheese onto the dough.
4. Place the mushroom-kale topping over the cheese. Slide the pizza from the peel onto the preheated pizza stone.
5. Bake until the crust is golden and cooked through, about 10 to 15 minutes for a large pizza.
6. Remove the pizza from the oven and sprinkle with Pecorino cheese, lemon zest, and a drizzle of olive oil. Use a pizza cutter or sharp knife to cut into squares.