Black kale pizza
You know when you learn something that changes literally everything? Hold on to a chair or a stable friend. It’s about to happen right now. In a recent survey we learnt that pizzas actually prefer being cooked on the back of frying pans rather than in ovens. So now it’s settled. It’s not just humans that care about an even tan.
Ingredients
Pizza Dough
- 50 g yeast fresh
- 2 tsp white granulated sugar
- 1 tsp salt fling
- 50 ml olive oil
- 375 ml water room-temperature
- 300 g whole wheat flour
Tomato Sauce
- 300 g tomato cocktail
- 2 cloves garlic
- olive oil
- salt
- white granulated sugar
Topping
- black kale
- cheese Pecorin
- tomato different colors
- sea salt
Instructions
Dough:
- Mix yeast, sugar, salt, oil and water 98 F (37 C) in a kitchen machine.
- Start mixing, and add flour, little by little, until you get a firm but elastic dough. Save the rest of the flour for later.
- Let the dough rise in a bowl covered by a kitchen towel for 25 minutes.
- Divide the dough into 4 parts and spread these out with a rolling pin.
Tomato Sauce:
- Heat up the cocktail tomatoes, garlic, oil, salt and sugar.
Nuts:
- Blend to a sauce with the stick mixer.
Pizza:
- Put the rolled out pizza dough into a pan.
- Add the tomato sauce.
- Bake the pizza until the bottom is crispy.
- Top pizza with kale, cheese, tomatoes and sea salt.
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