I make pizza once a week, at least, but I'm especially proud of how this one turned out. It's a little more labor intensive than your typical tomato sauce and shredded cheese toppings, but I think the payoff is worth it -- especially if you like garlic!
Mushroom Kale Potato Pizza with Garlic Sauce
1 pizza dough (my recipe is here)
8 oz. white button mushrooms, cleaned and sliced
1 bunch kale, cleaned and roughly chopped
1 potato, peeled and thinly sliced
2 Tbsp. flour
3 Tbsp. margarine, divided
3/4 cup soymilk
2 Tbsp. nutritional yeast
6 cloves garlic, minced, divided
3/4 tsp. salt, divided
1. Press out the pizza dough on your cookie sheet or whatever you use. Preheat the oven to 450F.
2. Place the potatoes in a small saucepan with enough water to cover them. Bring to a boil and cook for 5 minutes. You just want to parboil them so they finish cooking on top of the pizza. Drain and set aside.
3. Your oven might be done preheating now...so pre-bake your pizza crust for 10 minutes.
4. In a nonstick pan with a lid, melt 1 Tbsp. margarine and stir in 2 cloves of minced garlic. Add the mushrooms, kale, and 1/4 tsp. salt. Cover and cook on medium-low for 5 minutes. Remove from pan and set aside.
5. Finally, using the saucepan again, melt 2 Tbsp. margarine. Add 2 Tbsp. flour and whisk to combine. Next, whisk in 3/4 cup soymilk, 4 cloves minced garlic, 2 Tbsp. nutritional yeast, and 1/2 tsp. salt. Cook on medium-low for just a couple of minutes until a smooth, thick sauce forms.
6. Spread the garlic sauce on the pizza crust. Arrange the potato slices, mushrooms, and kale on top.
7. Bake at 450F for 7 minutes.