Napa Farmhouse 1885™: pizza with kale-walnut pesto, sundried tomatoes & pickled garlic

Tuesday, March 26, 2013

pizza with kale-walnut pesto, sundried tomatoes & pickled garlic

food network is transitioning from winter comfort foods to spring produce in our new weekly series "sensational sides mixed with spring produce". we are keeping the produce we use very flexible to account for the differences in growing seasons. over at my sister blog " red or green?", i talk about the challenges in buying local spring produce this early in the year here in taos, new mexico. happily there is a group of farmers who have invested in heated greenhouses! fresh, local greens in winter? this makes me very happy.

i bought a bunch of kale last week and had a huge craving for pizza. only solution was pizza with kale & walnut pesto. this is "things found in the pantry week" so i raided mine for the toppings. the beauty of pizza is that it is so flexible....feel free to substitute any toppings you think sound good for my suggestions. happy spring everyone!

extra virgin olive oil pizza crust
1 package active dry yeast
1 cup warm water
pinch sea salt
3 tbsp extra virgin olive oil
1 tbsp honey
1 cup white spelt flour (or unbleached white flour if you want it less "healthy" :) )
1 1/2 cups white whole wheat flour
kale walnut pesto (see below)
toppings(see below)

add water to bowl of upright mixer and sprinkle yeast over top. using the paddle attachment, mix until yeast has dissolved. add salt, olive oil and honey and mix to combine. add white flour and process just until incorporated. add the whole wheat flour and process until incorporated. process an additional minute until the dough has formed into a ball. do not over mix. remove dough from bowl, form into a smooth ball and place in an oiled bowl. turn dough a few times to ensure it is totally covered in oil, cover bowl with saran wrap and place in a warm area. allow to rise until doubled in size, about 40 minutes.

remove from bowl and place on a lightly floured counter. use a rolling pin to roll out dough in a free form circle. the dough should be about 1/2 inch thick. place on pizza stone or baking sheet which has been lightly oiled with extra virgin olive oil and sprinkled with coarse cornmeal. (the cornmeal adds a delicious flavor and helps ensure the pizza dough will not stick to pan.)

preheat oven to 500 degrees. ladle 1 cup of pesto over top of prepared pizza dough. spread over pizza leaving 1 inch of space around edge of dough. add additional sauce if you like it a bit more "saucy" sprinkle pine nuts, pickled garlic, sun dried tomatoes and cheese over pesto. drizzle chili infused oil over pizza, including the "naked" crust edges. use a pastry brush to cover the naked crust with oil. sprinkle a pinch or two of coarse grey salt over pizza and place in preheated oven. bake for 10-12 minutes or until crust is golden brown and cheese is bubbling. remove from oven and sprinkle cilantro over top. slice and serve immediately

kale & walnut pesto
1 bunch organic kale, stems removed and leaves torn in small pieces

1 garlic clove

1/2 c. extra virgin olive oil

1/2 cup walnuts, toasted in dry skillet

grey salt

freshly cracked black pepper

1/4 tsp dried red pepper flakes

place the kale and walnuts in the bowl of food processor fitted with the steel blade. pulse until finely chopped. with the machine running, slowly pour in the olive oil. stop machine, scrape down sides and then continue pulsing until pesto is smooth but with a bit of texture. season to taste with grey salt, pepper and red pepper flakes. pulse briefly to combine. set aside.

toppings

toasted pine nuts

pickled garlic

sun dried tomatoes

1/2 cup shredded parmigiano reggiano cheese

chili infused olive oil

chopped cilantro

it is "things found in the pantry" week at food network's "sensational sides mixed with spring produce". check out the other delicious sounding recipes from my blogger friends: