Kale Pesto Pizza
Apr 19, 2024Posted by klintPrint
Get ready to fire up your taste buds with a slice of heaven straight from Chef Rafael Medina’s kitchen.
Picture this: a crispy crust kissed by flames in a Forno Bravo oven, topped with vibrant kale and a symphony of flavors that’ll make your taste buds sing.
Once you try this recipe, you’ll never look at pizza the same way again. So, roll up your sleeves and let’s get this pizza party started!
Kale Pesto Pizza
Ingredients
Kale Pesto
- 1.5 lbs Curly Kale
- 5. lbs Basil leaves
- 5 tbl Garlic
- 1 lb Marcona almonds
- 1 lb Parmesan
- 2 lb Golden Raisins
- 1 cup Apple cider vinegar
- 2 tbs Salt
- 2 qt Canola oil
- 2 cups White balsamic vinegar
Pizza Sauce
- 28 oz San Marzano Tomatoes
- 1/8 cup Extra virgin olive oil
- 2 tbl Sea salt
Pizza Dough
- 5 cups Water
- 1.8 oz Sea salt
- 1 oz Dry Yeast
- 3 lbs Caputo flour
- 4 tbl Extra virgin olive oil
Instructions
Kale Pesto
- Combine the ingredients in a blender
Pizza Sauce
- Mix the ingredients in a blender on low setting to preserve their color.
Dough
- Add the room temperature water into a mixing bowl.
- Add about half of the yeast and stir until it dissolves.
- Add the flour and salt in mix for 45 seconds.
- Gradually incorporate water and the remaining yeast, ensuring thorough mixing.
- Add olive oil and mix once again until fully incorporated.
- Once mixed, remove the dough from mixing bowl.
- Portion your dough and place them into a plastic container with a lid.
- Refrigerate and cook the following day.
About Chef Rafael
Meet Chef Rafael, the culinary maestro behind the scenes at Portland City Grill, nestled in the heart of Portland, Oregon.
With an impressive track record holding the executive chef title at various esteemed locations, he’s been a cornerstone of the restaurant industry for a solid 35 years. Armed with a treasure trove of culinary wisdom, Chef Rafael is the go-to guru for all things food-related.
