Friday, August 1, 2014

The Case of Pizza with Rapini and Chillies

Pizza with Rapini and Chillies

1 cup very warm water (120ºF - 130ºF)
1 rounded tsp salt
1 envelope instant yeast
3 cups flour, plus more for dusting
olive oil
pizza sauce
3 cups shredded part skim mozzarella
1 bunch rapini
2 chillies, sliced

In a large bowl, whisk together the water, salt and yeast.

Whisk in 1 cup of the flour until a loose batter forms. Stir in the remaining 2 cups flour and mix until a dough forms. You may need to add more water, up to 1/3 cup.

Start kneading the dough in the bowl and then transfer to a flat surface and continue kneading for a total of 6 min.

Shape the dough into a ball and transfer to a deep, oiled bowl. Turn the dough a few times until it's coated in oil. Cover the bowl with oiled plastic wrap. You can refrigerate the dough overnight at this point, or allow it to rise in a warm place (which can be your oven heated for 5 min. at the lowest temperature when it's cold outside and a sunny window just won't cut it) for 2 hours until doubled in size.

Preheat oven to 500ºF.

Trim 1/3 off the bottom of the rapini while still bunched.

Cut the remaining rapini in half.

In a colander, rinse the stem ends under cold, running water. Drop into boiling water. Bring the water back to a boil then drain the stems over the leaves and buds, which you have also rinsed under cold, running water in the colander.


Punch down the dough and divide into 4 smaller balls. Shape each ball into a disk with your fingers. On a flour-dusted surface, roll each disk into a 12" circle about 1/8" thick.

Lay the pizza crusts on oiled pizza pans (pans with ventilation holes in the bottom crisp the crusts). Bake for 5 min., bottom rack.

Remove from oven and poke any air bubbles with a knife. Spread with the sauce, cheese, rapini and chillies and bake again for another 7 min.

Makes 4 personal 12" pizzas.

Becki

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