Homemade pizza dough topped with ricotta cheese and fontina cheese, pepperoni, and kale. All baked in a super hot oven until the cheese is melted and bubbly, the kale crisp, and the crust golden and perfect. Every bite of this pizza is delicious.
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
For the dough, mix the yeast, honey and water in a bowl.
Then add a fifth of the flour, stir to a liquid, homogeneous mass and let rest for ca. 10 minutes.
Add the rest of the flour, salt and olive oil, knead into an elastic dough and leave the dough covered for ca. 2 hours.
After about 2 hours, knead the dough again, cut in half and shape into 2 balls. Cover the balls again and let rise for about 30 minutes.
Preheat the oven to 230ºC and place the pizza stone inside. Prepare a baking sheet with parchment paper as well.
In the meantime, wash the kale, shake dry, tear the leaves from the stems into bite-sized pieces. Peel and mince the garlic clove. Put kale in a bowl and mix well with olive oil, garlic, salt and pepper. Spread half of the kale evenly on the baking sheet in one layer. Bake for ca. 15 minutes, or until kale is crispy and slightly brown. Remove from oven and allow to cool completely.
Mix the ricotta with Italian herbs, season with salt and pepper.
On a floured work surface, flatten the dough with your hands from the center until it is the desired thickness. Carefully place the pizza on the hot pizza stone and spread the ricotta over the dough. Top with cheese, salami, and the remaining kale. Drizzle with olive oil.
Place the dough in the oven and bake for about 15 minutes.
Repeat the pizza assembly and baking with the remaining dough.
Serve the pizza with more crispy kale on top.
Preparing In The Kitchen
For the dough, mix the yeast, honey and water in a bowl.
Then add a fifth of the flour, stir to a liquid, homogeneous mass and let rest for ca. 10 minutes.
Add the rest of the flour, salt and olive oil, knead into an elastic dough and leave the dough covered for ca. 2 hours.
After about 2 hours, knead the dough again, cut in half and shape into 2 balls. Cover the balls again and let rise for about 30 minutes.
Preheat the oven to 230ºC and place the pizza stone inside. Prepare a baking sheet with parchment paper as well.
In the meantime, wash the kale, shake dry, tear the leaves from the stems into bite-sized pieces. Peel and mince the garlic clove. Put kale in a bowl and mix well with olive oil, garlic, salt and pepper. Spread half of the kale evenly on the baking sheet in one layer. Bake for ca. 15 minutes, or until kale is crispy and slightly brown. Remove from oven and allow to cool completely.
Mix the ricotta with Italian herbs, season with salt and pepper.
On a floured work surface, flatten the dough with your hands from the center until it is the desired thickness. Carefully place the pizza on the hot pizza stone and spread the ricotta over the dough. Top with cheese, salami, and the remaining kale. Drizzle with olive oil.
Place the dough in the oven and bake for about 15 minutes.
Repeat the pizza assembly and baking with the remaining dough.
