Pizza by Thom Elliot
Author:Thom Elliot [Thom Elliot]
Language: eng
Format: epub
Publisher: Quadrille Publishing Ltd
Published: 2020-09-10T00:00:00+00:00
Kale, Anchovy & Chilli
Pizza in January: a battle for the newly health-conscious trying to stick to their New Yearâs resolutions. So we decided to create a pizza choice on our menu called âHeaven or Hellâ. Two pizzas you could choose from that would send you to heaven or hell. The Americano featured played the part of hell and this pizza was the virtuous heaven. Kaleâs superfood status aside, this is a great combo of earthy anchovy and kale flavours with buffalo mozzarella and a kick of heat from the chilli. We promise it wonât disappoint, and itâs good for you (ishâ¦), so happy days!
INGREDIENTS
1 ball of Neapolitan pizza dough
80g (3oz) buffalo mozzarella, torn into pieces
Parmesan, for grating
sliced fresh chilli, to taste
1 tbsp good-quality olive oil
chilli oil, to serve
FOR THE KALE AND ANCHOVY
Makes enough for 1 pizza
30g (1oz) kale leaves, roughly sliced
1 tbsp good-quality olive oil
1 garlic clove, chopped
3 anchovy fillets in oil
METHOD
1. Blanch the kale leaves in boiling, salted water for 2â3 minutes until tender, then drain and plunge the leaves into ice-cold water (to retain the colour).
2. Heat the olive oil and garlic in a frying pan until the garlic begins to turn golden. Add the anchovy fillets and cook until they melt into the oil. Add in the drained kale and cook on a medium heat until the kale has taken on all the oil. Take off the heat and leave to cool.
3. Preheat the grill (broiler) to its absolute highest setting, and place a large, ovenproof frying pan (skillet) over a high heat and let it get screaming hot.
4. Meanwhile, flatten and stretch the dough ball (following the instructions) to make a 10-inch pizza base.
5. Lay the pizza base flat in the hot, dry frying pan then top with 100g (3½oz) of the kale mix, the mozzarella, Parmesan, fresh chilli and olive oil.
6. Once the base of the pizza has browned, about 1â2 minutes, place the frying pan under the grill on the highest shelf.
7. Once the crust has taken on some colour, about 1â2 minutes, drizzle with chilli oil.
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