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| Baby Cima di Rapa |
I couldn't just toss 'em in the compost so I made half a batch of pizza bianca dough, let it rise in the 'fridge overnight and put together this little pie.
Ingredients
Dough:
250 g. bread flour
200 g. water
5 g. salt
1 Tbs. EVOO
1/4 tsp. active dry yeast
Topping:
28 oz. can San Marzano tomatoes
4 oz. fresh mozarella
dried oregano
A big handful of fresh baby greens
Fresh basil
The most delicious EVOO you have on hand
Method
The night before, place all the dough ingredients in the bowl of a stand mixer and mix by hand until a rough dough comes together. Using the dough hook, knead on 80% power for 15 minutes. Be careful, at this speed the mixer will tend to "walk". Scrape the dough into a lightly oiled bowl, oil your hands, and shape the dough into a "ball", making sure to get it coated with oil. Cover the bowl tightly and place it the refrigerator overnight.
At least an hour before cooking place a baking stone on a rack in the lower third of your oven and preheat the oven to it's highest temperature: 500 or 550 F.
Get the dough out of the refrigerator, shape it into a disk and let it warm to room temperature on a well floured plate, covered, while the oven preheats.
Crush the tomatoes by hand and drain them. You'll end up using nearly all of them on the pizza. Save the juice and any left over crushed tomato for another use.
Trim the greens and chop roughly if they're large. Cut the mozarella into into 1/4" slices and break them up into irregular chunks.
When the oven has preheated for at least an hour gently stretch the dough into a pizza shape, leaving a slightly raised edge. Spread a thin layer of crushed tomatoes evenly on the dough. Sprinkle very lightly with dried oregano and scatter the mozzarella, basil and greens on the top.
Bake in the blazing hot oven for about 8 to 10 minutes or until the edges are nice and brown. Drizzle on a little of your most delicious olive oil and enjoy! It tastes the same no matter what shape.
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| Mmmmm.... |
Nom!
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