Theirs were minis. Mine are maxis, and I've modified the recipe to make it weeknight kid dinner friendly. Still, this was a great idea for combining flavors and the kid loves them--lunch today, dinner tonight, asked for it for lunch tomorrow too (I wound up with 4 giant ones totally nearly 5 1/2 lbs and 3 of them have provided 4 total meals so far).
2 lbs pre-made pizza dough (I like Trader Joe's)
10 oz fresh kale, rinsed and chopped
8 oz fresh mushrooms, sliced
~1 cup dried wild mushrooms, reconstituted in hot water for 30 minutes
8 oz fresh grated mozzarella
~ 3oz fresh grated asiago
1 tbsp Liquid Smoke
1 can black olives
1 clove garlic
1/4 cup fresh parsley
lots of extra virgin olive oil and butter
salt & pepper
1. First, make olive tapenade. Drain the olives and put them, a clove of garlic, the parsley, and some olive oil into a food processor. Blend. Mix with an equal part marinara sauce.
2. Saute the mushrooms in butter and/or olive oil over medium heat until they're fairly dry. Put them in a bowl and add olive oil.
3. Add the kale and ~1/4 cup water to the pan, cover and let braise for 6-8 minutes until it cooks down. Remove cover, salt and pepper to taste and add the Liquid Smoke. Stir well, keep cooking until the water has cooked out and it's fairly dry. Place in the bowl with the mushrooms.
4. Stir in the cheeses and mix well to combine.
5. Separate the pizza dough into halves (4 total. I like making 4 big ones; easier and you can slice them into portions). Roll out the first ball of dough on a floured cutting board with a rolling pin to 10" or so in diameter. Spread a ladle full of the olive-marinara mixture to within 1-1 1/2" of the edges and then spoon 3/4 to 1 cup of the mushroom-kale-cheese mix onto one half. Fold the other side over, crimp the edges nice and pretty like. Place in an oiled rimmed baking sheet. Repeat until you've got all 4 made, should fit on two sheets.
6. Bake at 400. If you've got two sheets, switch after 15 minutes and then go 10 minutes more. They should be done at this point.
7. Let cool for 10 minutes or so and serve with small bowls of marinara for dipping. Be worshiped.