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1
Start with the dough. Whisk the flour and the salt in a large bowl. Make a well. Pour the yeast into the well.
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2
Add the oil and water. Let sit for 5 minutes until the yeast is bubbly. Combine and knead into a ball.
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3
Cover the bowl in saran wrap or a damp towel and let it rise until it's doubled in size (about 1 hour).
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4
Meanwhile, preheat oven to 425.
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5
Lightly toss kale in olive oil. Roast for 20 minutes tossing halfway through. When starting to char, remove and reserve.
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6
Meanwhile, saute mushrooms in butter. When softened and moisture is mostly gone, add the white wine. Cook until the wine is absorbed and evaporated. Add the salt and the oregano leaves and remove from heat.
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7
Preheat to 550 (this is the hottest my oven gets, but if yours gets hotter, by all means). Once the dough has doubled, sprinkle the pan or stone with cornmeal. The texture of the pizza improves if you roll the dough out with a rolling pin and then place it on the pizza pan or stone. Coat crust in the mustard.
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8
Spread the shredded cheese. Top with mushrooms. Bake for 10- 15 minutes. When cheese is starting to brown, top with kale and bake and additional 2 minutes. Let cool 5 minutes before cutting.
