Kale, Mushroom & Ricotta Open-Faced Quesadilla Pizza with Roasted Tomatoes & Feta

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All Photos © Christine Elise McCarthy 2013

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These pizzas or open-faced quesadillas are the easiest thing ever & they cook up really fast – so it leaves time to get fancy with your toppings.  Not that roasting tomatoes or sauteing kale are complicated adventures but they are extra steps beyond a simple sauce & cheese (for pizza) or solomente cheese – in the case of quesadillas.   The quantity of the ingredients for these gets difficult to define as everyone likes a different level of cheese & ratio of vegetables etc.  What I can say is that a head of kale wilts down to a quantity likely to be sufficient for 3-4 of these medium-sized tortillas.  I can’t be sure because I kept eating it out of the pan while I waited for the tomatoes to roast.  I roasted a few grape tomatoes & one Roma – for no other reason than those were the ones that needed cooking most urgently.  At any rate, with pizza and quesadillas, there is really no proper recipe, but rather a suggestion of toppings & fillings.


Kale, Mushroom & Ricotta Open-Faced Quesadilla Pizza with Roasted Tomatoes & Feta


Tomatoes – cut into a large dice (cherry & grape tomatoes – halved)

Kale – ribs removed & chopped

Mushrooms (I used about 10-15 to a single head of kale) – sliced

Garlic (I used 3 cloves) – chopped

Crushed red pepper (I used about 1 tsp)

Olive oil

Ricotta cheese

Feta cheese


S&P to taste


Heat the oven to 400 degrees.  Toss the tomatoes in a little olive oil & some S&P.  Roast them on a parchment paper-lined cooking sheet for about 20 minutes or until they go from A to B – as shown below.


Set the tomatoes aside.

Remove the ribs from the kale & chop it.


Heat about 1-2 TBS olive oil in a large pan.

Add the chopped garlic & saute about 30 seconds & then add the mushrooms and crushed red pepper.  Saute over med-high heat, stirring often, until they they begin to brown.  Add the kale & saute until it wilts – only a few minutes.


Add S&P to taste.

Now – I added a step here where I baked the tortillas first before I topped them.  I had seen another recipe that suggested this so I tried it.  I am not really sure what it achieves.  They do puff & brown nicely – but then they get a little brittle for handling & the edges get too cooked after the final round of baking.  So – if you want to try it – simply poke them all over with a fork & put them on a greased cooking sheet in the 400 degree oven for about 6 minutes or until they come out like below.  Or – you can just start topping the tortilla raw & bake it up.


Then simply slather a little ricotta on there.


Add some of the kale-mushroom mix & the feta & the roasted tomatoes.


Then – simply cook them up in a 400 degree oven for about 6 minutes or until it looks like mine below.  Divvy that shit up or eat it all yourself.  I ain’t judging.  🙂


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