15 mins
20 mins
35 mins
Lunch/Dinner
Neapolitan
2

Swiss chard cauli-cream topping recipe

Topping ingredients

CAULIFLOWER PUREE

Heavy Cream, 16 fl. oz. 473ml

Fresh Garlic, 1 clove

Cauliflower, small handful chopped

Fresh Thyme, 1 sprig

Sea Salt, to taste

SAUTEED SWISS CHARD

Extra Virgin Olive Oil, 2 Tbsp

Swiss Chard, 1 bunch cleaned and chopped

Fresh Garlic, 2 cloves minced

Fresh mozzarella and a little bit of parmigiana reggiano

Brown Anchovy, 2 fillets chopped

Baking pizza directions:

1. Use flour to message pizza dough and stretch it into 12-inches pie.

2. Place the heavy cream in a small sauce pot. Add the garlic, cauliflower, fresh thyme and season with salt. Bring the cream to a simmer, and reduce by 1/3. The cauliflower should be tender at this point. Remove the fresh thyme stem, then blitz the cauliflower cream with a stick blender until relatively smooth. Cool the cream in a refrigerator until you're ready to make pizza.

4. Place a few tablespoons of extra virgin olive oil in a large saute pan, and heat it up over a medium-high flame. Add the anchovy fillets. Stir then add the Swiss chard. Cook for a few minutes to wilt the greens, then add the garlic. Continue cooking for a few more minutes until the chard is very tender. Season with salt and pepper, then chill in the refrigerator until needed.

5. Smear the cauliflower cream and top Swiss chard on the streched 12-inches pizza dough. Add fresh mozzarella and a little bit of parmigiana reggiano. switch is on the pizza peel.

6. Slip it on the pizza stone and bake it about 90 seconds. First turn for 180 angles. Repeat this step for 2-3 times. Then you got nice baked Italian Biga. 

 7. Don’t forget the chili oil. Enjoy your meal, and hope to catch you next time!

 

 

 

 

Preparation for a perfect pizza dough:

1. For the Biga, combine flour #1 with the yeast. Add water #1 and toss the ingredients together until you have a shaggy mixture. Some loose flour is perfectly fine. Cover the Biga and let it ferment at room temperature for 12-14 hours.

2. Place the Biga in a mixing the bowl and add water #2. Swish the biga around to break it up a little, then add flour #2 and the salt. Mix the ingredients until you have a solid, uniform mass.

3. Knead the dough for 5 minutes or until you have a fairly smooth dough. Turn it out on the counter and cover the dough. Let it rest for 10-20 minutes.

4. Knead the dough for another minute or two, then form it into a ball and place it in a lightly oiled bowl. Cover and let it rest for 1-2 hours or until slightly risen.

5. Portion the dough into 250-260 gram pieces. Form them into balls and place each one into an oiled container with a lid. Rest at room temp until doubled in size. Now you're ready to make some pizza.

Alternatively, you can cold ferment the pizza dough for 24-48 hours before using it. Just remember to rest the dough at room temp for an hour or two before baking with it.

Pizza dough ingredients

ITALIAN BIGA PIZZA DOUGH

Biga 00 Flour #1, 252g

Water #1, 113g

Yeast,1/4 tsp

FINAL DOUGH

00 Flour #2, 378g

Water #2, 290g

Salt 17g

 


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