Annabel’s Sechelt Garlic and Cream Kale Pizza
Our dear friend Annabel loves to cook as much as we do and this pizza was hands down one of the best pizzas I have ever had. It’s based on the New York Times Creamed Kale Pizza with a couple additions. The original NYtimes recipe didn’t call for the Cambozola, toasted pine nuts or truffle salt at the end but I think they made the pie extra delightful.
Ingredients
- ½ cup heavy cream
- Grated zest and juice of 1/2 a lemon
- 3 tablespoons finely grated Parmesan
- 1-2 large garlic cloves, finely minced or grated
- ¼ teaspoon grated nutmeg
- 1/4 cup toasted pine nuts
- A large pinch red-pepper flakes
- Salt
- 1/2 a large bunch of coarsely chopped curly kale leaves, centre stems removed
- 1 tablespoon extra-virgin olive oil, plus more for greasing
- 1 cup grated fresh or low-moisture mozzarella (about 4 ounces)
- Cambozola cheese, torn or cut into 1/4″ x 1″ chunks, or other soft ripe cheese
- 1 shallot, thinly sliced
- 1 pound store-bought or homemade pizza dough, at room temperature
- Finish with truffle salt (optional but WOW)
Method
- If you happen to have a pizza oven use it. Otherwise, place a sheet pan on the oven’s lowest rack and heat the oven to 450 degrees or you could do this on a sheet pan in the barbeque.
- In a small bowl, stir together the heavy cream, Parmesan, lemon zest and juice, garlic, nutmeg, and red-pepper flakes. Season to taste with salt; set aside.
- In a medium bowl, sprinkle the kale with the olive oil and a big pinch of salt; squeeze with your hands until wilted.
- Place a kitchen towel on a work surface, then place an upside-down sheet pan or cutting board on the towel. (This will serve as your pizza peel; the towel stabilizes the setup as you roll the dough.) Line the upside-down sheet pan with parchment paper, lightly grease the parchment paper with olive oil and place the dough on top. Stretch or roll the dough on the parchment into a 9-by-13-inch rectangle. If the dough shrinks, let it rest a few minutes before continuing.
- Sprinkle the mozzarella over the dough, then add the kale in an even layer. Spoon the heavy cream over the kale, then top with the shallots, soft ripe cheese, and pine nuts.
- Remove the heated sheet pan from the oven and carefully slide the parchment with the dough onto the hot baking sheet. Cook until the cheese and the crust is golden brown, 14 to 16 minutes.
- Use tongs to transfer the pizza to a cooling rack, leaving the parchment behind. Sprinkle with truffle salt.
- Let sit for a few minutes to crisp and cool slightly before cutting and serving.