Italian

Onion and kale pizza with mozzarella and anchovies

Name: Onion and kale pizza with mozzarella and anchovies recipe
Yield: 2
Cuisine: /italian
Ingredients: Fine semolina or polenta, for dusting; 250g strong white bread flour; 1 tsp dried yeast; 170ml water; A little oil, for oiling; Extra flour or fine semolina, for dusting; 2 small onions, finely sliced; Olive oil, for cooking; 2 cups (65g) torn kale leaves; 12 anchovy fillets in oil, drained; 1 large ball of buffalo mozzarella, torn into pieces; 50g cheddar, coarsely grated

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https://healthimprovements.info/recipes/onion-kale-pizza-mozzarella-anchovies/u7rz6k4o — Onion and kale pizza with mozzarella and anchovies

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by Gill Meller

Jul 12, 2019

“I’ve been making this pizza for years because it’s just so good: sweet from the onions, salty from the anchovies, rich from the cheese, with a kind of ‘crisp around the edges texture’ from the kale. Sometimes I like to add a healthy scattering of dried chilli flakes before it goes in the oven. A pizza ‘peel’ (a metal paddle on a long handle) is extremely useful, or you can also use a sturdy baking sheet” - Gill Meller. This is an edited extract from Outdoor Cooking: River Cottage Handbook No.17 by Gill Meller. (Bloomsbury Publishing, $35). Out August 5, 2019

Fine semolina or polenta, for dusting

Pizza Dough

250g strong white bread flour
1 tsp dried yeast
170ml water
A little oil, for oiling
Extra flour or fine semolina, for dusting

Topping

2 small onions, finely sliced
Olive oil, for cooking
2 cups (65g) torn kale leaves
12 anchovy fillets in oil, drained
1 large ball of buffalo mozzarella, torn into pieces
50g cheddar, coarsely grated

Method

1.

For the pizza dough, in a large bowl, mix the flour, yeast, 5g salt flakes and water to a rough dough. Turn out onto a clean surface and knead by hand for 7-10 minutes, or knead in a mixer fitted with the dough hook for about 5 minutes until the dough feels soft, stretchy and smooth. Wipe out the bowl and lightly oil it, then return the dough to it, cover with a cloth and leave to rise at room temperature for an hour. Lightly dust a tray with flour or semolina. Tip the risen dough out onto a clean surface and divide in two. Loosely shape each piece into a ball and place both balls on the prepared tray. Give the tops a dusting of flour or semolina too. Leave to rest at room temperature for 20 minutes before using.
2.

Preheat oven to 220°C. For the topping, place the onion into an ovenproof heavy-based frying pan, toss with a little olive oil, sea salt and pepper. Place frypan over high heat and cook, tossing occasionally, for 5-6 minutes or until soft and have taken on a little colour.
3.

Once the onion is soft, add the kale and cook for a further 2-3 minutes or until kale has wilted. Season to taste and set aside while you prepare the pizza bases.
4.

Sprinkle your work surface with a little semolina or polenta. Place one ball of pizza dough on the surface and stretch it out by hand to a large round, 25-30cm in diameter, leaving a little ridge around the edge. Repeat with the second piece of dough. Dust a pizza peel with more polenta or semolina (if you don’t have a peel, an upturned baking tray is a good substitute). Transfer one pizza base to it. Top the pizza with half the onion and kale mixture, anchovies, mozzarella and grated cheddar. Finish with a drizzle of olive oil. Bake pizza for 15-20 minutes or until the base is cooked, the cheese is bubbling away and the kale is nice and crispy. Slide the pizza out of the oven then assemble and bake the second pizza. Serve immediately.