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Marinated Kale and Whipped Ricotta Pizza
YIELD: MAKES ONE PIZZA
TOTAL TIME: 2 HOURS
ingredients:
pizza dough
1 1/8 cups warm water
3 teaspoons active dry yeast
1 tablespoon honey
1 tablespoon olive oil
3 cups all-purpose flour
1 teaspoon salt
1 1/8 cups warm water
3 teaspoons active dry yeast
1 tablespoon honey
1 tablespoon olive oil
3 cups all-purpose flour
1 teaspoon salt
pizza
1 head of kale, stems removed
2 tablespoons chili garlic paste
1 tablespoon olive oil
1 tablespoon honey
1 1/2 cups ricotta cheese
1/3 cup finely grated parmigiano-regianno cheese, plus more for sprinkling
1/4 teaspoon salt
1/4 teaspoon pepper
6 ounces fontina cheese, freshly grated
crushed red pepper flakes for topping
1 head of kale, stems removed
2 tablespoons chili garlic paste
1 tablespoon olive oil
1 tablespoon honey
1 1/2 cups ricotta cheese
1/3 cup finely grated parmigiano-regianno cheese, plus more for sprinkling
1/4 teaspoon salt
1/4 teaspoon pepper
6 ounces fontina cheese, freshly grated
crushed red pepper flakes for topping
directions:
dough
In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1-1 1/2 hours.
In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1-1 1/2 hours.
After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it into your desired shape (sometimes I use baking sheets and do rectangles or free form pizzas - this specific dough will yield one pizza large enough to feed about 3-4 people) and place on a baking sheet or pizza peel. Place the towel back over the dough and let sit in the warm place for 10 minutes.
Preheat oven to 425 degrees. (If I use my pizza stone, I heat my oven to 475 degrees and bake for 15 minutes. If you're just using a baking sheet, follow the directions below for baking and set to 425 degrees.)
pizza
Chop the kale into slices and shreds with your knife, then place it in a bowl. Add the olive oil, honey and chili garlic paste then toss well to coat. Massage with your hands for 2 to 3 minutes, then let it sit until ready to use.
Chop the kale into slices and shreds with your knife, then place it in a bowl. Add the olive oil, honey and chili garlic paste then toss well to coat. Massage with your hands for 2 to 3 minutes, then let it sit until ready to use.
Add the ricotta to a food processor and blend until it's smooth and creamy. Add in the cheese, salt and pepper, pureeing again until combined.