So, I've made this lemon and kale pizza a handful of times over past couple of weeks. I've made it during a few of our pizza classes and I've also given it a few test runs while working in the Baking Steel Test Kitchen.
I got some weird looks at first, but I guess that is expected when you tell/show people that you are putting lemon on their pizza. I feel as though this happened when people started putting figs on pizza years back too. Just another ingredient that people are a bit unwary of at first but then as they bite into it, they are blown away.
The concept is pretty simple when it comes to acid and fat. Acid helps cut fat. Therefore, I thought that the lemon would help cut the fat of the cheese. Well for once, I was right. Halfway through this bake, we added some finely chiffonaded (not a word) kale tossed with some olive oil, chili flake, salt and pepper and gave ourselves and our guests a pizza for the books.
Meyer Lemon and Kale Pizza
(Serves as many as you'll give it too)
1 no knead pizza dough
3 oz mozzarella cheese
2 oz fontina cheese, grated
1 half meyer lemon, deseeded and slice VERY thin
1 oz kale, chiffonade
1 clove garlic, shaved thin into chips
pinch chili flakes
olive oil, salt and pepper
1. Preheat your oven with your Baking Steel on the top rack for 1 hour.
2. As soon as you stretch out pizza dough to a 12 inch cylinder, switch oven to broil.
3. Place dough on peel and distribute fresh mozzarella on top. Give a nice dose of olive oil too.
4. Spread your meyer lemons and garlic around the pizza. Don't be afraid to reach the very rim of the crust too.
5. Launch your pizza towards the back of the steel and let loose. After 60 seconds, open oven and give the pizza a 180 turn. At this point, add your kale thats been tossed with olive oil, chili flakes, salt and pepper on top.
6. Broil for another 1-2 minutes until desired brownness.
7. Remove from oven, take a photo, slice and serve.