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This Roasted Mushroom Kale Pizza is my go-to for busy nights. Homemade pizza dough topped with goat and havarti cheese, balsamic mushrooms, kale, and fresh herbs. All baked in a super hot oven until the cheese is melted and bubbly, the mushrooms roasted, the kale crisp, and the crust golden and perfect. Every last bite of this pizza is delicious. And all that kale makes this kind of like eating a salad…but with cheesy bread underneath!

overhead photo of Roasted Mushroom Kale Pizza with slice cut and knife on board

I’m always excited to make pizza, but something inside me was just dying to make a good cheesy pizza this week.

After a week full of cooking meaty meals for my family, I was really was craving something loaded with vegetables. My brothers are the kind of guys that are all about the meat, and not so much the veggies. Sure, I could have made a salad, but after the huge romaine lettuce recall, I figured I’d use that as an excuse to pick up some wild mushrooms and kale and make a simple homemade pizza.

It was a good idea, and something about this pizza feels very fitting for this time of year.

raw kale and mushrooms in bowl

December is just a couple of days away and I’m slowly easing my way into holiday mode. It seems that all we can talk about right now is cyber week shopping (have you gotten any done?). And of course, holiday decorating, office parties, gift exchanges, and so much more.

Don’t get me wrong, I love every minute of the holiday season. But it also means that things are extra busy, and time for cooking is limited. Which means weeknight meals need to be simple and quick, but of course, they also need to be delicious.


Enter this pizza, it’s the perfect mix of comforting, healthy…ish food, that’s also quick and simple to prepare.

overhead photo of Roasted Mushroom Kale Pizza

Start out with fresh pizza dough. You can make your own (this is my favorite whole wheat dough), or use store-bought.

The next step is key. Massage the mushrooms and kale with garlic, herbs, and oil. Massaging the veggies not only infuses them with flavor, but also allows them to crisp up beautifully in the oven. And in a short amount of time too.

Now, I’m not sure if I’ve ever shared this tip with you guys, but make sure your pizza dough is at room temperature before you begin to roll it out. If the dough is at all cold it will just spring back at you and not roll out very easily. Room temperature creates for a perfectly baked thin crust, with crisp edges and a soft center.

Spread the (room temp) dough with a little fig preserves. Fig preserves are my secret ingredient. They take the pizza from really good, to beyond delicious. Next add the fresh sage, chili flakes and creamy goat cheese. Top with mushrooms and kale, add a good amount of harvarti cheese, and just a sliver or two of butter…

close up overhead photo of Roasted Mushroom Kale Pizza

overhead close up photo of Roasted Mushroom Kale Pizza with slice cut and knife in photo

Yes, I did just tell you to put butter on your pizza. Promise it’s going to be good. The butter melts over the mushrooms and adds just the right amount of delicious buttery flavor. It tastes so indulgent, and pairs really well with the mushrooms.

When the pizza comes out of the oven, the cheese is melted, the mushrooms have a nice little char, and the kale is crisp.


The combo of goat cheese, havarti cheese, mushrooms and kale is one that is truly, melt in your mouth good. And it’s one of my go-to pizza topping combos, because I often have the ingredients on hand. Which makes this pizza great for all the surprise guests that show up in December!

Plus, as I mentioned above, all that kale pretty much makes this a cheesy pizza topped with salad. So health food…go with me on this…it’s December, it works.

And with that, all I have to say is, pizza for dinner anyone? Yes, please!

close up side angle photo of Roasted Mushroom Kale Pizza

If you make this pizza, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Roasted Mushroom Kale Pizza

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 1. Preheat the oven to 450 degrees F. Grease a large baking sheet with olive oil.
    2. In a medium bowl, combine the kale, mushrooms, garlic, olive oil, balsamic vinegar, thyme, and a pinch each of salt and pepper. Massage the kale and mushrooms with your hands for 1 minute. 
    3. On a lightly floured surface, push/roll the dough out until it is pretty thin (about a 10-12 inch circle). Transfer the dough to the prepared baking sheet.
    4. Spread the dough with preserves. Add the sage, crushed red pepper, and goat cheese, then layer the kale and mushrooms over the cheese. Top with havarti and thin slices of butter. 
    5. Transfer to the oven and bake for 10-15 minutes or until the crust is golden and the cheese has melted.
    6. Top the pizza with fresh thyme. ENJOY! 
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    1. Hey Amy,
      I just used a good old baking sheet for this recipe. I hope you love the pizza, please let me know if you give it a try! xTieghan

    1. Hey Annick,
      Thanks so much for giving the recipe a try, I am thrilled that it was enjoyed! Happy Valentine’s Day❤️ xTieghan

  1. 5 stars
    I saw this on your recent Instagram post and bought everything at my local farmers’ market a few days later. No need to change anything about this recipe – it is so good and so easy. And out of the oven is looked professional too. The fig preserves added a great flavor boost. I made it as two smaller individual pizzas.

      1. Thank you for this recipe! My family loves it and I am making it per their request for the second time in 1 week tonight!

        1. Hey Lisa,
          Happy Friday!! I love to hear that this recipe was a winner, thanks so much for giving it a try!! xTieghan

  2. 🤩 AMAZING. My top 3 ever of best pizza! I substituted the kale with broccoli. Even my husband how hates goat cheese loved it! The infused veggies made the hole difference I’m sure. Thank you!🙏

  3. 5 stars
    OMG – this pizza is way better than the famous pizza place I used to go to in my city. So incredibly delicious, first time making pizza, even the dough and it was so easy and incredibly tasty. DO NOT skip the fig marmalade, it honestly adds so much flavor. Used spinach since I already had it and substituted goat cheese for gorgonzola because it was available. You really are incredibly talented, Tieghan…cant wait to try the next one!

  4. All I can say is…WOW!! Do you ever get tired of people telling you how awesome and inspiring your recipes are?? Just made this pizza tonight and it was delicious!! Last weekend we made your roasted butternut squash and prosciutto pizza; again a winner! We are so impressed by your story and your amazing talent. Thank you Tieghan again, for such wonderful recipes🙂

  5. 5 stars
    Oh my this was heaven!!!! Best pizza I’ve made in a long time. Your pictures are glorious as well…most drool-worthy!

  6. 5 stars
    Delicious! I had to make a bunch of swaps: curly kale for Dino, baby Bella’s for wild mushrooms, a mix of apricot and blueberry preserves for fig, feta/mozz/parm for the goat and harvarti, dill for thyme, premade crust for homemade. Didn’t matter at all, still an amazing flavor combo. My partner loved it, too. 10/10 would make again 🙂

  7. 5 stars
    No fig preserves so I brushed the dough with the dressing from the kale and mushrooms. Feta and emmenthal for cheese. Delicious!

  8. I can’t wait to make this! However I generally don’t have fresh sage or thyme, is it possible to use dried herbs? I know fresh is always better but ??‍♀️

    1. Hi Cara! Of course! Just use the dried herbs, that will still be delicious!! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  9. 5 stars
    Yummy! Used sheep feta instead of goat because that’s what I had in the fridge. I think I’d use a little more next time. Crust was easy and tasty too. Such great flavor. I think I’ll drizzle the leftovers with aged balsamic tomorrow just to bring that out even more.

    (For even quicker meal, use Naan bread from the freezer. Super fast and still yum. Not as yummy as your dough, but would make it almost insta-dinner!)

  10. 5 stars
    This was a delicious, fast, and easy recipe. The flavors are unique and oh so satisfying. Don’t skip the fig preserves!

  11. 5 stars
    I inadvertently made this with PIE crust, not PIZZA crust. Having the fig spread probably saved it from being a disaster. But I gotta say, it was still delicious! My friend and I ate almost the entire pie in one sitting. We reheated (in a skillet) the couple of slices that were left and had it for breakfast the next day. It was even better the next day!

  12. 5 stars
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  13. 5 stars
    Quick question: Can this stay in the fridge for longer than 24 hours? Prepared it yesterday afternoon (Sunday) but would like to bake tomorrow (Tuesday). Is that ok?

    1. I am sure that will be ok. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Holidays!! xTieghan ?