Pizza Pi

Yesterday was Pi Day.

I was going to make a lime ricotta pie, but then I realized that Crockett would only eat oneĀ pieceĀ and I’d eat the rest and I don’t actually need a whole pie this week, so I didn’t.

What I did do was make pizza.

What I didn’t do was take pictures.

I know.

It’s like I’m broken or something.

Pizza for a Broken Brain (Kale, Potato, and Ricotta Pizza)

3 1/2 cups flour (17 oz)
14 grams active dry yeast
1 tablespoon honey
1 – 1 1/2 cups room temperature water
3/4 tablespoon salt

*If you have a crust recipe you like, by all means, use it. This makes a soft salty almost pretzely crust that I like, but is not in any way the ultimate.

1) Put all the ingredients into a stand mixer or bread maker or bowl, and knead until smooth. (4-5 minutes with a machine, 10-12 by hand).
2) Split in half and put half in a bowl to rest (for today’s pizza) and half in a ziplock bag in the fridge (for tomorrow or the next day’s pizza).

2 – 3 big leaves of kale
1 small potato
two cloves garlic
red chili flakes
salt and pepper
olive oil
parmesan or romano cheese
optional: button mushrooms

1) Heat the oven to 350. Peel and thinly thinly thinly slice the potato (if you have a mandoline, now would be the time to use it). You’re looking for slightly thicker than commercial potato chips, here. Toss the potato with about a tablespoon of olive oil and 1/2 teaspoon of salt. Lay the slices out on a piece of foil or parchment and bake until they start to brown around the edges (about 15 minutes). When they’re done, increase the oven to 450.
2) Start a small pot of water boiling while you chop up the kale into bite size pieces. When the water is boiling, add the kale and blanch for 30 seconds, then drain and rinse with cold water.
3) Heat another tablespoon of olive oil over low while you mince the garlic, and add it. Add the red chili flakes to your taste and let that all smoosh together while you slice the mushrooms (if using). If you do want the mushrooms, add them to the oil and turn the heat up, cooking until they’ve dried out. Remove them from the heat and add the kale to the pan. (If you don’t want mushrooms, just add the kale straight to the oil). Let the kale sit on medium low.
4) Roll out your dough as thin as you can. The above recipe makes two 14-16 inch pies. I rolled it out on a piece of parchment on a baking sheet, and baked it on the sheet.
5) Lay the potatoes overlapping on the dough, leaving a space around the edge for the crust. Smoosh ricotta on top in whatever proportion you like, then sprinkle on the mushrooms and kale. Top with a little bit of kosher salt and some fresh pepper.
6) Bake for 17-20 minutes, until the edges of the kale are crispy and the bottom of the crust has taken on a little color.
7) Top with grated or shaved parmesan or romano.

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