Black Kale pizza
That’s right – it’s about making pizza with black kale. The recipe on Black Kale pizza has not come to me fro nowhere as I actually tasted this variant on a “real” pizzeria. It is made on a white base, ie without tomatoes, which first came to Europe after Columbus had “discovered” America, but with ingredients that are common on the Italian peninsula. I had to buy the lemons, but I have Cavola Nero (Black Kale) in the garden and it’s the one I use here. If you don’t have this kale, other sorts goes fine.
300 ml of water
1 tsp salt
2 spk olive oil
ca 450 gr wheat flour tipo 00
yeast corresponding to a pair of peas
1 cup leaven and 1 teaspoon baking enzyme (can be left out)
300 gr black kale cut into fine strips
1 cup almonds, coarsely chopped
200 gr ricotta
3 cloves garlic
maybe a little onion
salt, pepper and olive oil
How to cook
Make the dough in good time before, like 5-8 hours before and set it aside. Clean and cat your kale leaves and toss them in a bowl with oil and lemon juice and let it soak. Mix the ricotta with crushed garlic, add some salt and pepper and you are ready
Heat your oven to everything it can, 280-300ºC is really nice and if you
have a baking stone is even better. If you don’t have one you can bake on a grill grate with the pizza on a baking sheet. Then there is no oven plate that first has to be heated, so you get full heat from the start.
Roll your dough out to the appropriate sizes – they must be very thin and would like a little bit thicker at the edges. Butter ricotta on, put perhaps a little onion (must be available in very thin slices) and then your cabbage and almonds. Add mozzarella and gorgonzola in a volume that suits you, and finish with a little olive oil. Bake the pizza until the edge is well brown and crisp. It does not take more than 5 minutes – the most important is that you keep an eye on your pizza in the oven.
Enjoy with a good strong red wine