Ricotta, Spring Onion and Kale Pizza

Ingredients:

  • Bootjack Woodfired pizza dough, at room temperature for at least 30 minutes to 1 hour

  • 1 Spring Onion (red or white)

  • 1-2 sprigs fresh Thyme

  • 1-2 sprigs fresh Rosemary

  • 1/2 cup of Double 8 Dairy Ricotta

  • 1/2 cup Spigariello, Dino Kale, Swiss Chard, or Karinata Kale

  • 1 tbsp olive oil

  • 1-2 garlic cloves minced

Equipment

Pizza stone or baking sheet

pizza peel or baking sheet

parchment paper (optional)

Instructions:

  1. Pre-heat your oven to 500-600. (Arrange a rack in the lower-middle part of the oven. Don't be afraid to really crank the heat up to its highest setting as the high heat will help make a more flavorful crust. Let the oven heat for 45 minutes.)

  2. Bring your dough to room temp

  3. Roll out dough to 12” and place on baking sheet. Three methods below.

    Method #1: Pizza Baked on Parchment: Tear off a large piece of parchment paper roughly 12 inches long. Form the dough into a large disk with your hands and place it on the parchment. Use your hands or a rolling pin to flatten the dough until it is 1/4-inch thick or less. If the dough starts to shrink back, let it rest for 5 minutes and then continue rolling.

    Method #2: Pizza with Cornmeal or Flour and a Baking Stone: Sprinkle a handful of cornmeal or flour on a pizza peel or on an upside-down rimmed baking sheet. Working with one piece of the dough at a time, form it into a large disk with your hands and place it on the peel. Use your hands or a rolling pin to flatten the dough until it is 1/4-inch thick or less. Shake the peel or baking sheet frequently as you shape to make sure the dough isn't sticking. If the dough starts to shrink back, let it rest for 5 minutes and then continue rolling.

    Method #3: Pizza Baked on a Baking Sheet: Brush a thin film of olive oil on a baking sheet. Working with one piece of the dough at a time, form it into a large disk with your hands and place it on the baking sheet. Use your hands or a rolling pin to flatten the dough until it is 1/4-inch thick or less. If the dough starts to shrink back, let it rest for 5 minutes and then continue rolling.

  4. Top with spring onion, dollops of ricotta, thyme + rosemary, garlic kale, and then drizzle olive oil (you can also saute the onions before cooking, but I didnt find this necessary)

  5. Bake the pizza. Using a pizza peel or the back side of a baking sheet, slide your pizza (with the parchment or with the flour/cornmeal) onto the baking stone. If you don't have a baking stone, bake the pizza right on the baking sheet. Bake for 5 minutes, then rotate the pizza. If using parchment, slide it out from under the pizza and discard. Bake until the crust is golden-brown and the cheese is melted and browned in spots, 3 to 5 minutes more.

  6. Transfer the pizza to a cooling rack and let cool slightly.

  7. Slice into pieces, and serve!

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