The Tomato Family Reunion

 This one is another Vegetarian Times recipe, originally called "Deep Dish Skillet Pizza."  You are directed to bake it in a skillet, but I felt like baking it on a pizza stone.  Because of this, my daughter thought we should change the name since it's no longer "deep dish" or "skillet."  So she came up with "The Tomato Family Reunion."  However you choose to make it, it will be heavenly in every way!

I had never eaten Kale before, that I can remember, so I was going for a new flavor and a little deviation from our spinach filled weekly menu.

For the dough:
1 tsp. light brown sugar
1/2 plg. dry yeast (1/4 oz.)
3/4 c. whole wheat flour
1/2 c. all purpose flour
1 tbsp. flax meal
2 tsp. extra virgin olive oil

Dissolve the brown sugar in 1/2 c. warm water (110*F).  Add the salt and oil, then yeast.  Proof 5 minutes or until frothy.  In a mixing bowl, combine the whole wheat flour, 1/4 c. all purpose flour and the flax.  Blend to combine.  Gradually add in the yeast mixture.  It will be a sticky ball.  Knead in the remaining 1/4 c. flour by hand for at least 2 minutes.  Oil a bowl and the dough, then cover and let rise 45 minutes.

For the topping:
2 tbsp. extra virgin olive oil
3 garlic cloves, minced
8 c. loosely packed Kale (each leaf yields about 1 c.)
1 c. sliced mushrooms (I chopped mine)
1 tsp. ground fennel seed (I just had whole seeds and crushed them to break apart slightly)
2 tbsp. Neufchatel or cream cheese
1 c. crumbled feta cheese
12 cherry tomatoes, halved
2 tbsp. chopped fresh oregano and/or basil (I used 1 tsp. each of dry herbs)

While dough is rising, chop all veggies and prepare ingredients for assembly.  Heat oil in large pot over medium heat.  Add garlic and saute for 2 minutes.  Add the kale.  Cover and cook 15 minutes.  (The was a bit too long for me.  Some of the garlic and kale burned at 13 minutes, so watch carefully).  Add the mushrooms and fennel seed.  Cook 7-10 more minutes.  (Again, too long in my opinion.  I moved to the next step at 6 minutes.)  Remove from heat and stir in Neufchatel.  Preheat oven to 475*F (I did this when I put the mushrooms in).  Oil bottom and sides of a 12" skillet.  With floured hands pat dough into skillet and let rest 5 minutes.  (I used a pizza stone.)  Spread Kale over dough.  Scatter feta, tomatoes and herbs on top.  Bake 15 minutes.  Remove from the oven and rest 5 minutes.