Dough after 18 hours in the fridge and 2 hours on the counter.
Kale, chard and basil from the garden that went on the pizza. I sauteed the kale and chard first.
This again was not a bumper crop, but it came to 3.45oz.
Pizza with all of the toppings: onion, mushrooms, chard, kale and finely shredded parmesan cheese. Fresh basil was sprinkled on it after the pizza was taken out of the oven.
The finished product and it was delicious. It is a keeper of a recipe. For the recipe, scroll down to Jim Lahey's No Knead Pizza Dough.
Awesome! I showed this to 2nd Man and he was intrigued. His first question was "how long did she bake it and at what temperature?" ;-)
ReplyDeleteI baked it at 500 degress for about 10 minutes. If you bake it on a pizza stone it should take about 7 minutes.
DeleteThank you!!!
DeleteThat looks really yummy! I haven't made pizza in ages; my oven has been out for over a year and I haven't been that keen on spending the money to fix it. and right now it's way too hot to turn it on anyway! Maybe I'll try a BBQ version!
ReplyDeleteYUM!! I'm a gonna make this!!! (With variations, I'm sure) But I love spinach and kale on pizza and can't wait to try Jim's pizza dough.
ReplyDeleteLooks wonderful! I've never had kale on pizza before, it looks really yummy. thanks for sharing.
ReplyDelete