Top your favourite pizza dough with decadent wild mushrooms, savoury Italian sausage, sweet red onions, and hearty kale for a delicious and quick weeknight meal. Be sure to preheat your pizza stone on high, for crispy, golden results.

Difficulty: 3/5

Prep time: 20 min

Cook time: 5-10 min

Serves: 4


  • 1 (10”) pizza crust of choice
  • 1-2 stalks kale, de-stemmed and chopped
  • a drizzle of oil with a high smoke point, like rice bran, canola, or grapeseed
  • a sprinkling of kosher salt
  • dusting of cornmeal
  • ⅓ cup tomato sauce
  • 1 cup wild mushrooms of choice, sauteed
  • ½ cup ground Italian sausage (mild or hot), cooked
  • ¼ small red onion, thinly sliced
  • 1 ½ cups mozzarella cheese, shredded
  • grated parmesan, for garnish
  • red pepper flakes, for garnish
  • dried oregano, for garnish


  1. Preheat grill on high (500°F – 650°F) and place Broil King’s pizza stone directly on the grill surface.
  2. In a mixing bowl, drizzle oil and sprinkle salt onto kale, and massage until tender.
  3. Lightly dust Broil King’s folding pizza peel with cornmeal and lay pizza crust on top. Spread the pizza crust with tomato sauce. Top with sauteed wild mushrooms, cooked Italian sausage, sliced red onions, and 1 cup of shredded mozzarella. Top with dressed kale and finish with the remaining ½ cup of cheese.
  4. Slide pizza onto the pizza stone and cook until cheese is melty and crust is golden about 5-10 minutes. Remove and rest on a cutting board for 1 minute before slicing with a sharp knife, pizza wheel, or mezzaluna.
  5. Garnish with grated parmesan, red pepper flakes, and dried oregano.

Recipe Styling & Development by Jannell Lo
Photography by Jessica Kalman