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Categories:
light brown sugar yeast flour all-purpose meal olive oil salt olive oil garlic kale mushrooms ground fennel cheese Feta cheese cherry tomatoes fresh oregano
Viewed: 27 - Published at: 4 years agoIngredients
- 1 tsp. light brown sugar
- 1/2 pkg. dry yeast ( 1/4 oz.)
- 3/4 cup whole-wheat pastry flour
- 1/2 cup all-purpose flour
- 1 Tbs. flax meal or ground flaxseed
- 2 tsp. olive oil
- 3/4 tsp. salt
- 2 Tbs. olive oil
- 3 cloves garlic, minced (1 Tbs.)
- 8 cups loosely packed kale
- 1 cup sliced mushrooms
- 1 tsp. ground fennel seed
- 2 Tbs. Neufchatel cheese (2 oz.)
- 1 cup crumbled feta cheese (4 oz.)
- 12 cherry tomatoes, halved
- 2 Tbs. chopped fresh oregano or basil
Method
- To make Dough: Dissolve brown sugar in 1/2 cup warm water in large bowl.
- Stir in yeast, and let stand 5 minutes, or until liquid is cloudy and bubbly.
- Stir in whole-wheat flour, 1/4 cup all-purpose flour, flax meal, oil, and salt.
- Knead 2 minutes while adding 1/4 cup flour.
- Oil separate bowl, and turn dough in oil to coat.
- Cover, and let rise in warm spot until dough doubles in size, about 45 minutes.
- To make Topping: Heat oil in large pot over medium heat.
- Add garlic, and saute 2 minutes.
- Add kale, cover, and cook 15 minutes, or until kale is softened, stirring occasionally.
- Add mushrooms and fennel seed, and cook 7 to 10 minutes more, or until all liquid has evaporated.
- Remove from heat, and stir in Neufchatel cheese.
- Preheat oven to 475F.
- Oil bottom and sides of 12-inch cast iron skillet.
- With floured hands, pat and stretch Dough over bottom and halfway up sides of skillet.
- Let dough rest 5 minutes.
- Spread kale mixture on dough; scatter feta cheese, tomatoes, and oregano on top.
- Place skillet directly on oven floor, and bake 15 minutes.
- Remove carefully from oven, and let stand 5 minutes before serving.
