Stracciatella is a creamy, fresh cheese. The name literally means "little shreds." It provides a beautiful base for the marriage of strong flavors of garlic, thyme and balsamic reduction in this pizza. Watch the video for this dish at veromealkits.com before you start cooking for best results.
- Pizza dough
- Swiss Chard
- Goat cheese
- Assorted mushrooms
- Balsamic reduction
- Extra Virgin Olive Oil
- Cutting board or pizza peel
- Pizza stone or cookie sheet
- Chef's Knife
- Small Pot
- Small saute pané
PREP and COOKING INSTRUCTIONS
PREP TIME: 5 MINUTES | COOK TIME: 30 MINUTESSTEP 1: Set oven to 500 degrees and place pizza stone or cookie sheet inside the oven during pre-heat. Pre-heat for at least 30 minutes before baking. Fold Swiss chard leaves in half lengthwise and remove stem with chef's knife. Stack leaves and roll. Cut into 1-inch wide ribbons. Fold kale leaves in half lengthwise and remove stem with chef's knife. Stack leaves and roll. Cut into 1-inch wide ribbons. Mince garlic with chef's knife or push through garlic press. Juice lemon.
STEP 2: Slice mushrooms to desired size. Remove stem if inedible. Remove thyme leaves from stem. Discard stem. Heat extra virgin olive oil in large saute pan over medium-high heat. Once oil is simmering, add sliced mushrooms. Saute mushrooms until lightly browned, stirring occasionally (3-4 minutes). Add Swiss chard, kale, and garlic, stirring frequently until greens are wilted and tender and garlic is caramelized. Add lemon juice and ½ of the thyme leaves and stir. Turn heat to low and reduce until pan is dry. Set aside and let cool.
STEP 3: Take pizza dough out of refrigerator and let sit 10-15 min before stretching. Take all pizza ingredients out of packaging to begin making pizzas. You will assemble your pizza on your floured cutting board or pizza peel. If you ordered Vero for 4, make sure to save ½ of your ingredients for your second pizza. Place hand-stretched pizza dough on floured cutting board. Pour some olive oil in the center of the dough. Using the back of a spoon, spread the olive oil over the dough with your border a ½" from edge.
STEP 4: Don't get any olive oil on your board or your pizza will stick when sliding into the oven. Spread the stracciatella evenly onto dough with a spoon. Distribute the goat cheese evenly onto dough in small dollops. Place the greens/mushroom mix onto dough.
STEP 5: Slide topped pizza from your cutting board or pizza peel onto your first pizza stone or cookie sheet. Technique: Hold your peel or cutting board near your pizza stone at a slight angle. Using your wrists, shake the board back and forth until it's loose enough to slide onto your pre-heated stone.
STEP 6: If you ordered Vero for 4, assemble second pizza and repeat. Your first pizza will be done a few minutes before your second pizza. Cook your pizza 8-12 minutes or until desired crispness and golden brown, then let pizza cool 2-4 minutes before slicing. Slice pizza into desired amount of slices. Garnish with thyme leaves and balsamic reduction.Take a picture of your pizza for posting and enjoy!
Pinot Grigio, a white wine made from the grape of the same name is grown mostly in Northern Italy. The name comes from small grapes that grow in pine cone shaped clusters and are harvested a little early for a crisper flavor.
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