Pizza by Thom Elliot

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 Year’s resolutions. So we decided to create a pizza choice on our menu called ‘Heaven or Hell’. 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. Kale’s 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 won’t disappoint, and it’s good for you (ish…), 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 2–3 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 1–2 minutes, place the frying pan under the grill on the highest shelf.

7. Once the crust has taken on some colour, about 1–2 minutes, drizzle with chilli oil.



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