Home · Recipes · Pizza · Main Dishes · Pizza · Mushroom Kale Pesto Pizza Mushroom Kale Pesto Pizza Author: Maryanne CabreraPublished: Sep 15, 2015Updated: Nov 1, 2023 View Recipe16 ReviewsThis post may contain affiliate links. Read our disclosure policy. Make this mushroom kale pesto pizza using all Trader Joe’s store-bought ingredients! You really can’t go wrong with pizza. No matter what time of day, regardless of the season, whether it’s a scorching 100 degrees or there’s a chilly blizzard, pizza is a good idea. This pizza is unique. It’s a pizza made entirely out of ingredients purchased from Trader Joe’s! This quick and easy pizza recipe is great for college students, busy weeknights, lazy weekends, and everything else in between. It’s one of those meals you can whip up in a flash, yet appears sophisticated and intentional. Trader Joe’s Ingredients Pizza My love for Trader Joe’s knows no bounds. I’ve been shopping there for as long as I can remember. During elementary school, I was lured by promises of stickers or coloring pages. Now in adulthood, I look forward to my weekly TJ’s trip anticipating what new products I’d find. To make this pizza, you’ll need: Pizza dough Cheese (I used a mixture of mozzarella and fontina) Prosciutto (pepperoni, ham, sliced turkey are also great options) Pesto Mushrooms (or use eggplant, onions, sweet potatoes) Kale (Or, swap in spinach, arugula, or other vegetable of choice) Trader Joe’s has several different pesto options including: vegan kale cashew pesto, pesto rosso (red pesto), and traditional Genovese pesto. Choose whatever you’d like! Or, use homemade pesto. If you want to try something different, this leek pesto is marvelous! Arugula peso is another winner! Cast Iron Skillet Pizza A great cast iron skillet is my secret tool for pizza making. It allows the dough to cook into the most amazing crispy crust. While the inside cooks up fluffy like focaccia bread. Cast iron skillet pizzas are magical. No need for an expensive pizza oven or a fancy pizza stone. You can achieve similar results by simply using a cast iron pan! This is a fast, easy, and foolproof method to cook from scratch pizza in flash. Cast iron pans are great at retaining and distributing heat. This pizza is “cooked twice.” First it is heated stove-top, then it is finished in the oven. Assembling the pizza inside the skillet keeps the nice round symmetrical shape of the pizza. No need to worry about transferring the pizza with a pizza peel (which can be quite stressful!). Pizza Assembly Tips When it comes to toppings, less is more. Do not overload the pizza with cheese and toppings! It will weight down the center of the dough and prevent the pizza from baking evenly. Assembling the pizza inside the skillet keeps the nice round symmetrical shape of the pizza. No need to worry about transferring the pizza with a pizza peel (which can be quite stressful!). Remove the skillet from the oven. Allow pizza to cool for about 3 minutes before unmolding. Place pizza on a cutting board and slice into desired pieces. Best part about cooking this pesto pizza in a cast iron is being able to lift the pizza and eat it without a plate. Less dishes to wash is always a plus. Dinner Recipes Using Pesto Pesto Pizza and Basil Salt 8 Reviews Cherry Tomato Pesto Tart 7 Reviews Fusilli with Arugula Pesto and Sun-Dried Tomatoes 4 Reviews Dog Haus Sooo Cali Hot Dog Copycat 4 Reviews More Homemade Pizza Recipes French Onion Pizza Ricotta and Squash Blossom Pizza Summer Vegetable Pizza French Bread Pizza Want another recipe using nothing but Trader Joe’s products? These chicken sausage and spinach calzones are ready to eat in about 30 minutes! Mushroom Kale Pesto Pizza No ratings yet Make a complete meal using ingredients from Trader Joe's. Store bought pizza dough topped with pesto, mushrooms, and kale. it is finished with prosciutto slices. Yield: 12-inch pizza Prep Time: 15 minutes minutesCook Time: 15 minutes minutesTotal Time: 30 minutes minutes Servings: 4 Print Recipe Pin Recipe Rate Recipe Ingredients▢ 1 pound pizza dough store-bought or homemade▢ 2 ½ Tablespoon olive oil▢ 6 oz cremini mushrooms, cleaned and sliced▢ 1 Tablespoon reduced sodium soy sauce▢ 2 handfuls torn kale leaves, stems removed▢ 3 Tablespoon pesto sauce, store-bought or homemade▢ ¼ cup shredded fontina cheese▢ ¼ cup shredded mozzarella cheese▢ sliced proscuitto, as needed Instructions If using store bought pizza dough, allow to come to room temperature.Heat 1 tablespoon olive oil in skillet over medium heat. Add sliced mushrooms. Stir to coat mushrooms in oil. Cook for 2-3 minutes until mushrooms start to release moisture. Add 1 tablespoon soy sauce and continue to cook until all liquid is absorbed and mushrooms are soft. Stir frequently. Season with back pepper, if desired. Transfer mushrooms to clean bowl and set aside until ready to use.Heat 1/2 tablespoon olive oil in skillet. Add torn kale leaves. Toss to coat kale in oil. Sauté kale for about 90 seconds, just until kale begins to wilt. Remove from heat and set aside until ready to use.Preheat oven to 475℉.Spread remaining 1 tablespoon olive in a 12-inch cast iron skillet. Place room temperature pizza dough in oiled skillet. Using your hands, gently push and pull dough to fit skillet. Spread 2-3 tablespoons of pesto on pizza dough, leaving about 1/2-inch border around the perimeter of pizza. Sprinkle mozzarella and fontina over pesto. Arrange cooked mushrooms and kale over cheese.Transfer skillet to stove and set over medium-high heat. Warm up the skillet. Cook the pizza for about 3 minutes until the bottom of the crust has set and the oil is bubbling along the outer rim of the pizza.Transfer hot skillet into preheated oven. Bake for 7-10 minutes until the cheese has melted.Remove from the oven and let sit for 2-4 minutes before unmolding pizza. Add sliced prosciutto. Place pizza on cutting board and use a sharp knife or pizza wheel to cut into slices. Author: Maryanne Cabrera Course: Main CourseCuisine: American, Italian Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.