This was not a problem when I first had a blog on the now defunct JournalSpace. However, eventually some friends did discover my blog there and I found myself editing and being less comfortable just being, talking, writing, expressing. I still don't know how to balance my need to write and my desire to keep some things private. So for now, I share random bits about my attempts to be fit and my attempts in the kitchen.
Today is a kitchen day. I've been craving pizza for a while . It's not something I eat very often. I make approximately 99% of my meals so unless I am in a pizza making mood, and that has only happened once, pizza is never on the menu. I decided to make a kale afredo pizza this time and my oh my, that was an excellent decision. This pizza attempt was a million times more successful than the last.
Garlicky Kale Alfredo Pizza
For the crust, I used a sourdough (shocker!) crust that I found on Sourdough Home. It was simple and seemed to work better than the one I used before. I used techniques that I saw on Alton Brown's Good Eats to handle it. This made the process longer but I was not in a hurry.
1 1/2 cups sourdough starter
1 TBSP olive oil
1 1/2 cups flour
1 tsp salt
Mix all ingredients except salt for 2 minutes then autolyse for 20 minutes. Add salt and knead dough to fully develop gluten. This takes approximately 10 minutes in a stand mixer. After developing gluten, cover dough loosely with plastic wrap and refrigerate for 18 - 24 hours.
Garlicky Alfredo Sauce
I can't find the site that I adapted this from but as soon as I do, I will link it.
1 1/2 tablespoons butter
2 garlic cloves, minced (more if you want it super garlicky!)
1 1/2 tablespoons flour
3/4 cups milk
1/2 cup Parmesan or Pecorino Romano (you could use less)
Salt and pepper to taste
Melt butter in pan and saute garlic until fragrant. Add flour and stir for a minute until thickened. Slowly add milk Stir carefully as it thickens. Remove from heat, stir in cheese and seasonings. Allow to cool. I made this the day before.
3 ounces of kale, chopped, destemmed, blanched and drained
4 ounces of mozarella, shredded (I added pepper jack also)
To blanch kale, heat a pot of water to boiling, add chopped kale and allow to cook for 3 minutes. Drain and then immediately immerse in a bowl of ice water. Allow to drain completely so that the pizza isn't soggy. You may need to squeeze it a few times.
Preheat oven to 475 F. While kale is draining, remove dough from the refrigerator, flatten gently with hands then form into a ball and allow to rest for half an hour. Dust counter and roll out dough with a rolling pin or with fingers into an approximately 12 inch circle. Allow to rest for another 1/2 hour if you want a chewy crust or use right away for a crispy crust.
Brush crust with olive oil, then add sauce, kale and cheese. Use more or less cheese and sauce as suits your taste. Bake in pre-heated oven for 9-10 minutes.
Allow to cool for 3 minutes then enjoy!