Spicy Tuscan Kale and Ricotta Grandma Pie Recipe
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Category: |
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Ingredients: |
Ingredients: 1 bunch medium Tuscan kale, ribs and stems removed, leaves cut into 1” strips
¼ cup olive oil
2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper
Grandma-Style Pizza Dough
8 ounces fresh mozzarella, grated (about 1½ cups)
1 cup fresh ricotta
2 ounces Parmesan, finely grated (about ½ cup)
Crushed red pepper flakes (for serving)
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Directions: |
Directions:Toss kale with oil and lemon juice in a medium bowl; season with salt and pepper. Massage dressing into kale with your fingers and let sit at room temperature 2 hours to soften (this will keep kale from getting too crispy when baked).
Place a rack in lower third of oven and preheat to 525° or as high as oven will go.
Once dough has risen in baking sheet, top with mozzarella, dot with ricotta, and top with kale and Parmesan. Bake until golden brown and crisp on bottom and sides, 20–30 minutes.
Serve topped with red pepper flakes. |
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Notes: |
Personal
Notes: Grandma-Style Pizza Dough
INGREDIENTS
1 envelope active dry yeast (about 2¼ tsp.)
2 Tbsp. plus ½ cup extra-virgin olive oil, plus more for bowl
2 tsp. kosher salt
4 cups all-purpose flour, divided, plus more for surface
RECIPE PREPARATION
Stir together yeast and 1¾ cups warm water (105–110°) in the bowl of a stand mixer; let stand until yeast starts to foam, about 10 minutes.
Mix in 2 Tbsp. oil, then salt and 2 cups flour. Attach dough hook and mix until just combined. Scrape down sides of bowl. Add another 2 cups flour, a cup at a time, mixing until incorporated and a shaggy dough forms, about 3 minutes.
Increase speed to medium and mix until dough is soft and elastic and starts to pull away from sides of bowl, 5–6 minutes. It will still be somewhat sticky. Place dough in a lightly oiled bowl and cover with plastic wrap. Chill 24 hours.
Coat an 18x13" rimmed baking sheet with remaining ½ cup oil. Turn out dough onto a rimmed baking sheet and let sit 10 minutes to take off the chill. Gently and gradually stretch dough until it reaches edges and all 4 corners of baking sheet. (If dough springs back or is stiff to work with, let it rest a few minutes before continuing. You may need to let it rest more than once.)
Cover dough on baking sheet tightly with plastic wrap and let sit in a warm place (but not too warm!—about 70° is ideal for yeast to grow) until it is puffed and full of air bubbles, 30–40 minutes.
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