Ingredients with Measurements:
- 1 pizza dough ball (homemade or store-bought)
- 1/2 cup tomato sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 4 oz guanciale, thinly sliced
- 2 cups kale, chopped
- 2 garlic cloves, minced
- 1/4 tsp red pepper flakes
- Salt and pepper to taste
- Olive oil for drizzling
Special equipment needed:
- Pizza stone or baking sheet
- Pizza peel or large spatula
Step-by-step instructions:
1. Preheat the oven to 500°F (260°C) with a pizza stone or baking sheet inside.
2. In a skillet over medium heat, cook the guanciale until crispy, about 5-7 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the garlic and red pepper flakes and cook for 1-2 minutes until fragrant. Add the kale and cook until wilted, about 3-5 minutes. Season with salt and pepper to taste.
4. Stretch the pizza dough into a 12-inch circle and place it on a floured pizza peel or large spatula.
5. Spread the tomato sauce over the dough, leaving a 1-inch border around the edges.
6. Sprinkle the shredded mozzarella cheese over the sauce, followed by the cooked kale and crispy guanciale.
7. Sprinkle the grated Parmesan cheese over the toppings.
8. Drizzle olive oil over the pizza.
9. Carefully slide the pizza onto the preheated pizza stone or baking sheet in the oven.
10. Bake for 10-12 minutes or until the crust is golden brown and the cheese is melted and bubbly.
11. Remove from the oven and let cool for a few minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Preheat the oven to 500°F (260°C).
Serving size:
This recipe makes one 12-inch pizza, serving 2-3 people.
Nutritional information:
Calories per serving: 450
Fat: 25g
Carbohydrates: 35g
Protein: 22g
Sodium: 1050mg
Sugar: 3g
Fiber: 2g
Substitutions for ingredients:
- Guanciale can be substituted with pancetta or bacon.
- Kale can be substituted with spinach or arugula.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
Variations:
- Add sliced mushrooms or caramelized onions to the toppings.
- Use a white sauce instead of tomato sauce.
- Add a drizzle of balsamic glaze over the pizza before serving.
Tips and tricks:
- Make sure to preheat the pizza stone or baking sheet in the oven before placing the pizza on it to ensure a crispy crust.
- Don't overload the pizza with toppings, as it can make the crust soggy.
- Let the pizza cool for a few minutes before slicing to prevent the toppings from sliding off.
Storage instructions:
Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover pizza in the oven at 350°F (180°C) for 10-15 minutes or until heated through.
Presentation ideas:
Serve the pizza on a wooden board or pizza tray for a rustic look.
Garnishes:
Garnish with fresh basil or parsley before serving.
Pairings:
Pair with a light-bodied red wine such as Pinot Noir or Chianti.
Suggested side dishes:
Serve with a side salad or garlic bread.
Troubleshooting advice:
- If the crust is not crispy enough, try baking the pizza for a few more minutes or placing it under the broiler for a minute or two.
- If the toppings are sliding off the pizza, make sure to let it cool for a few minutes before slicing.
Food safety advice:
Make sure to cook the guanciale and kale thoroughly before adding them to the pizza.
Food history:
Pizza originated in Italy and has become a popular dish worldwide. Guanciale is a type of cured meat made from pork jowl, commonly used in Italian cuisine.
Flavor profiles:
The pizza has a savory and salty flavor from the guanciale and Parmesan cheese, balanced by the bitterness of the kale and the sweetness of the tomato sauce.
Serving suggestions:
Serve the pizza hot and fresh out of the oven for the best flavor and texture.
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Region: Italian