Servings: 4 people
Equipment
Ingredients
For the Dough:
- 250 g 2 cups bread flour
- 160 ml ⅔ cup warm water
- 1 tsp instant yeast
- 1 tsp sugar
- 1 tsp salt
- 1 tbsp olive oil
For the Lemon Ricotta Base:
- 200 g 1 cup ricotta cheese
- Zest of 1 lemon
- 1 tbsp lemon juice
- ½ tsp salt
- ¼ tsp black pepper
For the Toppings:
- 2 cups kale leaves stems removed, torn into bite-sized pieces
- 1 tbsp olive oil plus extra for drizzling
- 1 tsp flaky sea salt
- 60 g ½ cup shredded mozzarella cheese
- 2 tbsp grated Parmesan cheese
- Freshly cracked black pepper to taste
Instructions
Prepare the Dough:
- In a bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until foamy.
- Add flour, salt, and olive oil. Mix until dough forms.
- Knead on a floured surface for 8–10 minutes until smooth and elastic.
- Transfer to an oiled bowl, cover, and let rise for 1–2 hours until doubled in size.
Make the Lemon Ricotta:
- Mix ricotta, lemon zest, lemon juice, salt, and pepper in a small bowl.
- Stir until smooth and creamy. Set aside.
Prepare the Kale:
- Toss kale leaves with olive oil and flaky sea salt.
- Massage gently for 1–2 minutes to soften and coat evenly.
Assemble the Pizza:
- Preheat oven to 250°C (480°F) with a pizza stone inside.
- Punch down dough, roll into a 12-inch circle, and place on a floured pizza peel or baking sheet.
- Spread lemon ricotta evenly over dough.
- Sprinkle mozzarella and Parmesan over the top.
- Arrange kale leaves so they cover the cheese without overlapping too much.
Bake & Finish:
- Bake for 7–9 minutes until crust is golden, cheese is bubbling, and kale edges are crisp.
- Drizzle with extra olive oil and finish with freshly cracked black pepper.
- Slice and serve immediately.
Notes
- For extra crispy kale, avoid layering leaves on top of each other.
- Add chili flakes for a subtle heat.
- This pizza pairs perfectly with Sauvignon Blanc or sparkling water with lemon.
Tried this recipe?Let us know how it was!
