This kale mushroom brie pizza recipe is what gourmet pizza stands for – thin, rustic and light. A mix of cream cheese, mozzarella, and brie makes for the perfect creaminess to balance the bitterness of the kale!
Kale and mushrooms are sautéed with garlic for 1 minute before an instant white sauce is made with the addition of cream cheese. The perfect creamy vegetarian pizza topping on the perfect no knead pizza dough . Brie and mozzarella cheese on top – Gourmet pizza at your fingertips!
There’s a big deal about “gourmet” this and “gourmet” that, and while I’ve been teaching so many cooking classes, I rarely use that word.
When it comes down to it, gourmet is nothing but a fancy word for delicious. However, being a French word, we associate it with upscale delicious, which is totally allowed!
So this “gourmet” pizza we’re talking about here, is absolutely a must try!
Why this recipe for Kale Mushroom Brie Pizza works:
The perfect no knead pizza dough recipe is prepared a day ahead and the toppings are prepared and pizza is baked the day of. It’s as easy as take-out, only you get to control everything on your pizza and the crust you prefer.
Another reason to make this pizza? Kale!
I mention kale way too much on this blog and it’s because I really genuinely love kale. It’s the kind of obsession I brag about.
Also, I would always ask anyone who has tried kale before and found it bitter or rough to keep trying it in different recipes. This bitterness can be beautifully complemented and its rough texture can be sautéed into smooth kale bliss!
How to make this Kale Mushroom Brie Pizza:
rolled dough
mushroom and kale garlic sauté
So, I sauteed the kale and mushrooms here with some garlic for just a minute or so to get the flavors going.
add cream cheese for an instant white pizza sauce
To make this a white pizza without the hassle of cooking a white sauce, I add a few tablespoons of light cream cheese and mix it in the kale mixture until smooth. You can add extra cream cheese or heavy cream to it if you prefer a richer white sauce.
Turn off the heat and let the mixture cool down for 10 minutes (alternatively you may chill it for 5 minutes).
ready to bake
Then, I slather my dough with this white sauce kale topping. Now, I add a faint layer of mozzarella cheese and brie cheese pieces on top.
right out of the oven
Bake the kale mushroom brie pizza for 12-15 minutes, depending on the size and thickness of your dough.
Baked to perfection then sprinkled with tiny pieces of minced fresh kale. Golden and crispy on the outside, airy on the inside, a load of flavors from the toppings — this kale mushroom brie pizza is everything!
perfect crust
Tips for success:
- For the perfect crust, preheat your oven to the highest setting, and place a pizza stone or a rimless baking sheet or an inverted baking sheet on the middle rack of your oven. ( For more details and tips on making pizza dough and adjusting the crust preference, you can read the no knead pizza dough recipe post).
- If you want a richer white sauce, add extra cream cheese or heavy cream to the sauteed mushroom and kale.
- For best results, make sure your cream cheese is at room temperature!
Kale Mushroom Brie Pizza
This kale mushroom brie pizza recipe is what gourmet pizza stands for. It’s perfectly flavored, thin, rustic and light. A mix of cream cheese, mozzarella, and brie makes for the perfect creaminess to balance the bitterness of the kale!
Ingredients
- 1 batch no knead pizza dough
- 1 tablespoon olive oil
- 3 cloves garlic
- 1 cup cremini mushrooms sliced
- 2 cups fresh kale sliced, (stems removed)
- 1 pinch red pepper flakes (optional, but recommended)
- 1 pinch salt
- 1/3 cup light cream cheese at room temperature ( or more to your preference)
- 1/2 cup mozzarella cheese grated
- 1 1/2 cups brie cheese cut up into 1 inch square pieces
- fresh minced Kale for sprinkling (optional)
Instructions
- Preheat your oven to the highest setting, and place a pizza stone or a rimless baking sheet or an inverted baking sheet on the middle rack of your oven. ( For more details and tips on baking pizza dough and adjusting the crust preference, you can read the no knead pizza dough recipe post).
- Divide the dough in half and roll out the dough to your desired thickness ( and always remember the dough will puff up to about twice it’s thickness while baking). Let the dough sit covered for about 10 minutes.
In the meantime, preheat a skillet over medium-high heat and add in the olive oil.
- Add the garlic, mushrooms, and kale and sauté for about 1 minute until the mixture is fragrant and the kale begins to wilt. Add the salt and pepper flakes and sauté for a few more seconds.
- Add the cream cheese to the pan and gently mix it in.
- Turn off the heat and let the mixture cool down for 10 minutes (alternatively you may chill it for 5 minutes).
- Spread this kale-cream mixture over the pizza dough as evenly as you can—it doesn’t have to be perfect. And top with a thin layer of mozzarella then scatter the brie cheese pieces all over.
- Bake the pizza for 12-15 minutes ( depending on the size and thickness of your dough).
- When the pizza is done, sprinkle it with some extra fresh kale and enjoy!
Recipe Notes
- For the perfect crust, preheat your oven to the highest setting, and place a pizza stone or a rimless baking sheet or an inverted baking sheet on the middle rack of your oven. ( For more details and tips on making pizza dough and adjusting the crust preference, you can read the no knead pizza dough recipe post).
- If you want a richer white sauce, add extra cream cheese or heavy cream to the sauteed mushroom and kale.
- For best results, make sure your cream cheese is at room temperature!
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