1 x quantity whole-wheat pizza dough (see recipe, right)
2 tablespoons extra virgin olive oil
600g small Swiss brown mushrooms, halved
sea salt and cracked black pepper
350g kale, trimmed and torn
1 teaspoon dried chilli flakes
1½ cups (360g) ricotta
finely grated pecorino, to serve
Preheat oven to 200°C (400°F). Place 2 large baking trays in the oven. Divide the dough into 2 equal pieces, roll out each on a lightly floured surface to a 20cm x 40cm rectangle and place on a large piece of non-stick baking paper. Heat the oil in a large frying pan over high heat. Add the mushroom, sprinkle with salt and pepper and cook, stirring, for 6 minutes or until golden.
Remove from the heat, add the kale and chilli and toss to combine. Spread the ricotta over each of the prepared doughs and top with the mushroom mixture. Carefully remove the hot trays from the oven and slide the doughs onto the tray. Bake for 10–15 minutes or until the dough is cooked through and golden. Sprinkle with the pecorino to serve.