Bloomsdale Spinach and Purple Kale Pizza

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The Convergence of Crispy, Crunchy and Delicious…Continued.

In our current issue, The Daddy Issue, we sat down with Stella Rossa’s Chef Jeff Mahin, to find out what makes his pizza such a hit.  We were able to convince him to share his secret recipe for the delicious Bloomsdale Spinach and Purple Kale Pizza.  Below see his step-by-step instructions for a culinary treat the whole family will love.

For the General Ingredient List and Procedure for One Pie, check out The Daddy Issue on newsstands now.

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Bloomsdale Spinach and Purple Kale Pizza

Dough

Ingredients:

  1. 8 cups                 Bread Flour
  2. 3 cups                 Water 58F
  3. 1/2 Tbsp.             Salt
  4. 1/2 Tsp.                Instant Dry Yeast

Method:

 

  1. Using a digital scale, precisely measure out each ingredient
  2. Set up your mixer with a dough hook (all Kitchen Aid mixers come with dough hook)
  3. Place the water into the mixer
  4. Place the remaining ingredients into the mixer and slowly start to mix together.
  5. Mix the dough on a low speed until it starts to pull away from the sides of the bowl.
  6. Turn the mixer off and allow to rest for 20 min
  7. After 20 minutes, turn the mixer to medium high for 3 min – or until shinny and elastic
  8. Lightly coat a bowl with olive oil
  9. Remove the dough from the mixer and place in oiled bowl.
  10. Allow to sit out for 1 hour at room temperature.
  11. Again flour the surface of a counter
  12. Place the dough onto the floured surface
  13. Cut the dough into 300 g portions (approx. large softball size)
  14. Lightly oil inside of 6 plastic quart containers (i.e. mason jar, Tupperware –anything that is one quart)
  15. Place one dough portion into one container and seal lid tight around the top.
  16. Place the dough into the cooler over night
  17. The next day, pre-heat the oven to 550 F with a pizza stone inside for at least 1 hour
  18. Remove the containers of dough from the refrigerator
  19. Allow the dough to rise to the top of the container (takes about one hour after removed from refrigerator)
  20. Carefully remove the dough and shape the pizza
  21. Top the pizza with desired toppings and bake until golden brown

Garlic Confit

Method:

  1. In a medium sauce pan add one cup of garlic cloves and two cups of olive oil
  2. Place the pan on low heat, DO NOT BOIL THE GARLIC.
  3. Cook the garlic until soft, about 30 minutes.
  4. Strain the garlic through a fine strainer and save the garlic oil.
  5. Place the garlic in a food processor with the blade attachment; pure until smooth.
  6. Spread the garlic pure on a sheet tray lined with parchment paper and cool

Parmesan Cream

Ingredients:

  1. Two ounces of unsalted butter
  2. Once ounce of flour
  3. Two cups of non-fat milk
  4. Three cups of whole milk
  5. Four ounces of mozzarella (shredded)
  6. Two ounces of parmesan

Method:

  1. Place a medium sauce pot onto the stove over medium heat
  2. Add butter and flour into the pan
  3. Using a rubber spatula, stir
  4. Cook for three minutes on medium heat
  5. Slowly add non-fat milk; whisk while adding milk
  6. Continue to whisk and turn up heat to medium-high; the mixture should begin to thicken
  7. Add whole milk and continue to whisk and bring to boil
  8. Once brought to a boil; turn off the heat
  9. Add mozzarella and parmesan cheese and whisk
  10. Strain and cool

 

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Purple Kale

Method:

  1. One head of purple kale
  2. Fill a sink with cold water
  3. Using a knife remove leave from the stems; cutting , into two inch strips
  4. Wash kale leaves in the sink filled with cold water
  5. Using a salad spinner, dry the kale; set aside for pizza

Flat Leaf Parsley

Method:

  1. Fill a sink with cold water
  2. Place one bunch of parsley in the sink and move it around
  3. Remove the parsley from the water and shake off excess water
  4. Using a chef’s knife, rough chop the parsley into small pieces.

Green Onion

Method:

  1. Using a chefs knife, cut one bunch of green onion into small rings

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