Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Pizza alla nonna with kale, salsiccia, ricotta, and chili
In Italy, pizza doesn’t just come from pizzerias. “Nonne” love baking it at home on a tray. Kale and salsiccia are a classic topping combination, especially in the south.
Preparation time: 1 hour 30 minutes
Ingredients: 6 servings
for the dough
| Ingredients | ||
|---|---|---|
| 7 | g | active dry yeast |
| 420 | ml | warm water |
| 150 | ml | extra virgin olive oil |
| 2 | teaspoon(s) | sea salt |
| 500 | g | all-purpose flour (plus more for the surface) |
for the topping
| Ingredients | ||
|---|---|---|
| 1 | bunch | kale, stems removed, leaves cut into 2 cm strips |
| 60 | ml | olive oil |
| 2 | tablespoon(s) | fresh lemon juice |
| 1 | fresh chili, thinly sliced | |
| 125 | g | fresh mozzarella, grated |
| 200 | g | salsiccia, casing removed |
| 250 | g | ricotta |
| 50 | g | parmesan, finely grated |
| 2 | tablespoon(s) | runny honey |
| 1 | tablespoon(s) | crushed red pepper flakes |
| Sea salt | ||
| Freshly ground black pepper | ||
Preparation
In the bowl of a stand mixer, combine the yeast and warm water. Let it sit until the yeast becomes foamy, about 10 minutes.
Stir in 2 tablespoons of oil, then add the salt and half of the flour. Using the dough hook, mix until well combined. Scrape down the sides of the bowl. Gradually add the remaining flour and mix until a dough forms (about 3 minutes).
Increase to medium speed and knead until the dough is soft, elastic, and begins to pull away from the sides of the bowl (5–6 minutes). It will still be quite sticky.
Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Refrigerate for 24 hours.
About 2 hours before baking, toss the kale with oil, lemon juice, and fresh chili. Season with salt and pepper. Massage the dressing into the kale with your hands and let it sit at room temperature to soften.
Grease a rimmed baking sheet (about 45 × 33 cm) with the remaining oil. Place the dough on it and let it rest for 10 minutes. Gently stretch it until it reaches the edges of the tray.
Cover tightly with plastic wrap and let rise in a warm place for 30–40 minutes, until the dough is puffy and full of air bubbles.
Place a rack in the lower third of the oven and preheat to the highest setting.
Once the dough has risen, top with mozzarella, scatter over the salsiccia and dollops of ricotta, then add the kale and Parmesan.
Drizzle with olive oil and bake for 20–30 minutes, until the pizza is golden brown and crisp on the bottom and edges.
Remove from the oven and immediately drizzle with honey and sprinkle with crushed red pepper flakes.
