Mixed Mushroom, Kale, Radicchio Flat Bread {vegan}

Kale, Mixed Mushroom, Radicchio Flat Bread_2

This recipe was inspired by Alicia Silverstone's Radicchio Pizza, which is so so yummy and one of the first dishes I made after I read her book The Kind Diet. I highly recommend her book if you haven't read it yet. Its filled with yummy vegan recipes that are easy to make. I added mixed mushrooms and kale in my version for a more filling and satisfying dish. 

I don't know about you but I love my pizza crust super thin and crispy! After many failed attempts, I finally mastered the perfect crispy crunchy crust. The trick here is to roll out the dough very thin and bake it in the oven first before any of the toppings go on, flipping halfway through so each side is golden brown. 

This pizza is perfect for dinner parties or a relaxing night at home. It also has a ton of health benefits since it contains a variety of health promoting ingredients including kale ( you can read more about the benefits of kale here) , whole grains, radicchio and mushrooms. Mushrooms contain some of the most potent natural medicines on the planet. In this pizza I used a variety of Shiitake, Oyster,  and Porcini. These mushrooms contain compounds that enhance immune function. They are also an excellent source of antioxidants as they contain polyphenols and selenium. When purchasing mushrooms, make sure they are organically grown in order to avoid harmful contaminants that mushrooms absorb from the soil, air, and water. 

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Mixed Mushroom, Kale, Radicchio Flatbread
  • Whole Wheat Pizza Dough
  • 1 Bunch Kale
  • 1 large head Radicchio
  • 2 Cups Mixed Gourmet Mushrooms
  • 2 tsp White Truffle Oil
  • to taste Sea Salt & Black Pepper
  • 1 tsp Crushed Red Pepper
  • 1 tsp Oregano
Preheat oven to 400 degrees. Roll out room temperature pizza dough very thin. Drizzle with olive oil. Sprinkle oregano, dash of sea salt and black pepper. Bake each side for 7 minutes until golden brown. Cut the Radicchio and Kale into thin ribbons. As thin as possible. Dress with olive oil, sea salt, and crushed red pepper. Add a few dashes of truffle oil to taste. Let Marinate while you prepare mushrooms. Saute mushrooms on medium heat in a pan with olive oil and a dash of truffle oil until cooked, about 5-6 minutes. Remove from heat.Scatter the dressed kale, radicchio, and mushrooms over the pizza crust. Return to the oven for another 3-5 minutes until the kale and radicchio is warm and just starting to wilt. Remove from oven. Drizzle with a tiny bit more truffle oil if needed and sprinkle with sea salt and freshly grated black pepper. Serve immediately.
Prep time: Cook time: Yield: 6 Servings

Whole wheat pizza dough can be bought fresh at some supermarkets. I purchased mine at Whole Foods from a local pizzeria in the Bronx. If your grocery store doesn't carry fresh pizza dough, go to your local pizzeria and purchase their dough!  If fresh dough cannot be found make sure you used a pre-made whole wheat pizza crust for added health benefits.