The Estate Bakery
“Kale Yeah!” and Chili Pizza
The Strategy:
Preheating a pizza stone at a high temperature is the secret to achieving a beautifully crisp, golden crust. A savory topping of sautéed mushrooms and wilted kale, seasoned with spicy chili flakes and bright lemon juice, offers a fresh twist on a classic favorite. Spread creamy ricotta over the dough before baking to create a rich, smooth base for the green toppings.
Ingredients
- 2 tablespoons olive oil, plus more for garnish
- ½ pound fresh assorted wild mushrooms, sliced, about 2 cups
- 1 bunch kale leaves, sliced into 1-inch strips, about 4 cups
- ½ teaspoon dried red chili flakes
- Zest and juice of 1 medium lemon
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse black pepper
- Prepared whole wheat pizza dough
- ¾ cup ricotta cheese
- 2 ounces Pecorino cheese, grated, about ½ cup
Instructions
- Preheat the oven to 500°.
- Place a pizza stone into the oven and preheat for at least one hour.
- Heat 2 tablespoons olive oil in a skillet over medium-high heat.
- Place the mushrooms into the pan and cook until golden on one side, about 5 minutes.
- Turn and cook until the mushrooms are well browned, about 2 minutes more.
- Add the kale and cook until wilted, about 5 minutes more.
- Stir in chili flakes and lemon juice.
- Season with some of the salt and pepper.
- Roll the pizza dough into a 12 x 10-inch rectangle.
- Place the dough onto a pizza peel dusted with flour. Semolina flour or cornmeal will work well to keep the pizza from sticking to the peel. Or, sprinkle a baking sheet with a bit of olive oil and stretch your dough into the pan.
- Spread the ricotta cheese onto the dough.
- Place the mushroom-kale topping over the cheese. Slide the pizza from the peel onto the preheated pizza stone.
- Bake until the crust is golden and cooked through, about 10 to 15 minutes for a large pizza.
- Remove the pizza from the oven and sprinkle with Pecorino cheese, lemon zest, and a drizzle of olive oil. Use a pizza cutter or sharp knife to cut into squares.
The Heart of the Table
This rustic pizza brings a casual, happy energy to the table, inviting everyone to slice, share, and enjoy with their hands. The combination of bubbling cheese, earthy mushrooms, and spicy kale makes the meal feel relaxed and lively, perfect for a cozy weekend gathering.
The Art of the Host
- a sleek, solid brass Japanese double jigger with inner measurement lines
- a seamless, high-heat resistant silicone spatula in a soft slate grey
- unbleached, pre-cut parchment paper sheets for clean releases
- a flexible stainless steel slotted turner with a walnut handle
- a set of organic, hand-glazed stoneware soup bowls in a soft sage green
- a fine-blade microplane zester with an ergonomic soft-grip handle
Neighborly Grace
- THE PRESENTATION: Serve the hot pizza on a large wooden peel or cutting board, sliced into squares and finished with a generous grating of Pecorino cheese and a drizzle of olive oil.
- THE POUR: A light, effervescent Lambrusco or a chilled sparkling apple cider infused with a sprig of rosemary.
- THE VIBE: Sun-Drenched Deck. The afternoon is filled with warm sunshine and casual chatter as everyone grabs a slice of hot, crispy pizza.