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1
To make Dough: Dissolve brown sugar in 1/2 cup warm water in large bowl.
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2
Stir in yeast, and let stand 5 minutes, or until liquid is cloudy and bubbly.
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3
Stir in whole-wheat flour, 1/4 cup all-purpose flour, flax meal, oil, and salt.
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4
Knead 2 minutes while adding 1/4 cup flour.
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5
Oil separate bowl, and turn dough in oil to coat.
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6
Cover, and let rise in warm spot until dough doubles in size, about 45 minutes.
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7
To make Topping: Heat oil in large pot over medium heat.
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8
Add garlic, and saute 2 minutes.
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9
Add kale, cover, and cook 15 minutes, or until kale is softened, stirring occasionally.
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10
Add mushrooms and fennel seed, and cook 7 to 10 minutes more, or until all liquid has evaporated.
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11
Remove from heat, and stir in Neufchatel cheese.
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12
Preheat oven to 475F.
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13
Oil bottom and sides of 12-inch cast iron skillet.
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14
With floured hands, pat and stretch Dough over bottom and halfway up sides of skillet.
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15
Let dough rest 5 minutes.
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16
Spread kale mixture on dough; scatter feta cheese, tomatoes, and oregano on top.
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17
Place skillet directly on oven floor, and bake 15 minutes.
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18
Remove carefully from oven, and let stand 5 minutes before serving.
