Q: When is a car not a car?
A: When it turns into a garage.
Shake up your pizza with this decidedly different combination of toppings. Sautéed kale gets its bitter tinge softened with creamy mascarpone and fruity taleggio cheese. Slices of salami add a hearty touch.
Salami, Garlic Greens And Taleggio Pizza
150g ciabatta bread mix (I used some purchased pizza dough)
1 small onion, thinly sliced
2 cloves garlic, minced
75g kale, thick stalks discarded
Flour for dusting
2 Tbs mascarpone
100g taleggio, sliced
90g salami slices
1. Prepare the ciabatta bread mix following package instructions, adding 1/2 tablespoon olive oil and ½ teaspoon salt. Cover and leave in a warm place for 20 minutes.
2. In a large skillet, cook the onion and garlic gently in 1 tablespoon of oil. Roughly chop the kale, then stir into the onion with a splash of water. Cook until the kale is wilted and the water has evaporated. Season to taste with salt and pepper.
3. Heat oven to 220℃/450℉.
4. Roll the dough out on a floured surface. Lift onto a baking sheet dusted with a little flour.
5. Spread the mascarpone over the dough. Spoon over the kale mixture then scatter with the taleggio. Finally, top with the salami.
6. Bake for 15-20 minutes, or until the pizza base is crisp.
Slightly adapted from Olive Magazine
“Dark Me” is new from NYC-based band Wild Arrows. It’s certainly dark, which I love, and delivers a fantastic dose of retro synth-pop.
Check out Wild Arrows on Facebook. You can buy their music on Bandcamp where you can also learn about 2 upcoming shows in NYC.
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