Pizza With Tuscan Kale, Nduja, Tomatoes, & Robiola Cheese Tarifi

Malzemeler

• 1 Pound Pizza Dough At Room Temperature (See Notes Above), 1/4 Cup Olive Oil, Divided, 2 Cups Full Fat Mozzarella Cheese, Shredded, 1 1/2 Cups Diced Robiola Cheese (See Notes Above), 1 Bunch Tuscan Kale, Trimmed With Large Vein Removed, Cut In Half Lengthwise, 2 Garlic Cloves, Thinly Sliced, 1 (14 Ounce) Can Whole San Marzano Tomatoes, Drained, 2 (1 inch) Slices Nduja Sausage, Coarse Sea Salt

Hazırlanışı

1. Divide the dough into two 8 ounce portions, rolling each in a disc. Remove the dough balls from the refrigerator 2 1/2 hours before needed, allowing them to completely come to room temperature before using. Preheat your oven to the highest setting (usually 500 degrees F.). In a large pan, heat 3 tablespoons of the oil and add the kale and garlic, and stir well to coat with the oil mixture. Cook over medium low heat, stirring often, until the kale is tender, about 12 to 15 minutes. For Each Pizza: On a lightly floured surface, use your hands to press your dough out to a 12 inch circle. Lightly cover a baking sheet (or pizza peel if using a pizza stone) with flour, and place the dough on top. Lightly brush the surface of the pizza with olive oil, then scatter the mozzarella and Robiola over each pizza, leaving a 1 inch border all around. Divide the kale between the two pizzas, and then break up the nduja over each. Break the tomatoes apart with your fingers, and place 2 to 3 whole tomatoes broken up into pieces on each pizza. Sprinkle the pizza with sea salt. Bake each pizza until bubbly and brown, about 15 to 20 minutes.

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