• 1 teaspoon

  light brown sugar

  see savings

  
• 1/2 package

  dry yeast (1/4 ounce)

  see savings

  
• 3/4 cup

  whole-wheat pastry flour

  see savings

  
• 1/2 cup

  all-purpose flour

  see savings

  
• 1 tablespoon

  flax meal or ground flaxseed

  see savings

  
• 2 teaspoons

  olive oil

  see savings

  
• 3/4 teaspoon

  salt

  see savings

  

• 2 tablespoons

  olive oil

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• 3 

  garlic cloves, minced (1 tablespoon)

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• 8 cups

  loosely packed kale

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• 1 cup

  sliced mushrooms

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• 1 teaspoon

  ground fennel seed

  see savings

  
• 2 tablespoons

  Neufchatel cheese (2 ounces)

  see savings

  
• 1 cup

  crumbled feta cheese (4 ounces)

  see savings

  
• 12 

  cherry tomatoes, halved

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• 2 tablespoons

  chopped fresh oregano or basil

  see savings

  

1.

To make Dough: Dissolve brown sugar in 1/2 cup warm water in large bowl. Stir in yeast, and let stand 5 minutes, or until liquid is cloudy and bubbly. Stir in whole-wheat flour, 1/4 cup all-purpose flour, flax meal, oil, and salt. Knead 2 minutes while adding 1/4 cup flour. Oil separate bowl, and turn dough in oil to coat. Cover, and let rise in warm spot until dough doubles in size, about 45 minutes.

2.

To make Topping: Heat oil in large pot over medium heat. Add garlic, and saute 2 minutes. Add kale, cover, and cook 15 minutes, or until kale is softened, stirring occasionally. Add mushrooms and fennel seed, and cook 7 to 10 minutes more, or until all liquid has evaporated. Remove from heat, and stir in Neufchatel cheese.

3.

Preheat oven to 475 degrees F. Oil bottom and sides of 12-inch cast iron skillet. With floured hands, pat and stretch Dough over bottom and halfway up sides of skillet. Let dough rest 5 minutes. Spread kale mixture on dough; scatter feta cheese, tomatoes, and oregano on top. Place skillet directly on oven floor, and bake 15 minutes. Remove carefully from oven, and let stand 5 minutes before serving.