Homemade Pizza with Salad

DOUGH:

1 tsp light brown sugar

½ .25oz pkg dry yeast

3/4c whole wheat pastry flour

1/3c all purpose flour

1T flax meal or ground flaxseed

2t olive oil plus more for oiling bowl and skillet

3/4t salt



PIZZA TOPPING

2T olive oil

3 garlic cloves, minced

8c loosely packed kale

1c sliced mushrooms

2T Neufchatel cheese

1c crumbled feta

12 cherry tomatoes, halved

2T chopped fresh oregano or basil


To make dough: dissolve brown sugar in 1/2c 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, ¼ c all purpose flour, flax, oil and salt. Oil separate bowl and turn dough in oil to coat. Cover and let rise in warm spot until dough doubles in size, about 45minutes.


To make topping: heat oil in large pan over medium heat. Add garlic, and sauté 2 minutes. Add kale, cover and cook, stirring occasionally, 15 minutes or until kale is softened. Add mushrooms, cook 7-10 minutes more or until liquid has evaporated. Remove from heat. Stir in Neufchatel.


Preheat oven to 475. oil bottom and sides of 12 inch cast iron skillet. Pat and stretch dough with floured hands over bottom and up sides of skillet. Let dough rest 5 minutes. Spead kale mixture on dough. Scatter feta cheese, tomatoes and oregano on top. Place skillet directly on bottom of oven and bake 15 minutes. Remove carefully and let stand 5 minutes before serving.

SALAD:

2 t olive oil

1 large shallot, finely chopped

¼ c balsamic vinegar

2 T honey

12 cups mesclun salad mix

1 pink lady apple, thinly sliced

3 oz goat cheese, crumbled

1 c pomegranate seeds

Warm oil in small skillet over low heat. Add shallot and sauté 4 minutes, or until soft. Remove from heat and stir in balsamic vinegar and honey. Season with salt and pepper to taste.

Combine mesclun mix and apple in large salad bowl. Drizzle with half of dressing and toss to coat. Divide among plates and top with goat cheese, pomegranate seeds and remaining dressing.