Kale and mushroom skillet pizza recipe

Ingredients

• 2 sprigs fresh rosemary
• 2 sprigs fresh rosemary
• 1 bunch kale, stems discarded and leaves chopped
• 6 ounces shiitake mushrooms, thinly sliced (3 cups)
• 3 cloves garlic, thinly sliced
• Kosher salt and black pepper
• 1 pound whole-wheat pizza dough
• 1 teaspoon cornmeal
• 6 ounces fontina, grated (1½ cups)

1. Heat the rosemary in 2 tablespoons of the oil in a large skillet over low heat until fragrant. Reserve the oil.
2. Cook the kale, mushrooms, garlic, and ½ teaspoon each salt and pepper in the remaining 2 tablespoons of oil over medium heat until softened, 5 minutes.
3. Shape the dough into a 12-inch round, then place in a cornmeal-dusted ovenproof skillet. Cook over medium heat until golden underneath. Top with the cheese and kale mixture. Bake at 450°F until the crust is cooked through, 10 to 15 minutes. Drizzle with the rosemary oil.