Salami with Red Onion, Arugula and Red Mustard Greens Mayonnaise MAKES TWO 10-INCH PIZZAS (ABOUT 2 SERVINGS EACH)
Cured meats like salami and pepperoni work best on a pizza when they’re thinly sliced. Back in 2009 I worked at the River Café in London for a while and I noticed that Rose Gray, one of the co-founders, was very specific about how thinly she wanted her Parma ham to be cut because she believed it made a big difference to the flavor. 2 balls of pizza dough (see page 48) 3 tablespoons olive oil 1 red onion, thinly sliced into rings 2 handfuls of arugula pinch of fine sea salt ⅔ cup tomato sauce (see page 49) 2 cups grated mozzarella 16 slices of salami 2–4 tablespoons red mustard greens mayonnaise (see Editor’s Notes) 1. Preheat the oven to 480°F or as high as it will go. Place a pizza stone or an upside-down baking tray in the oven to heat up, too. Get all your ingredients and equipment ready, including taking the dough out of the fridge 1 hour before you’re ready to cook. 2. Heat some of the oil in a frying pan set over a medium heat. Add the red onion and cook for about 10 minutes, until the rings have softened but not browned. 3. Place the arugula in a bowl. Drizzle with some of the oil and season with a pinch of salt (you don’t need any pepper, since the arugula is so peppery on its own). Toss to combine and coat all the leaves. This adds flavor and helps protect the greens from burning. 4. Stretch the pizza dough by hand or roll it out. Sprinkle a pinch of salt evenly over the dough, and then brush a little olive oil on the rim to help it turn golden. 5. Using a ladle or big spoon, pour the tomato sauce in the center of the dough. Spread it over the pizza in concentric circles with the back of the ladle or spoon, leaving a 1-inch border clear around the edges for the crust. You only want a thin layer of sauce. 6. Place a big handful of the mozzarella in a mound in the middle of the dough and spread it out evenly across the pizza, leaving the edges clear for the crust. Scatter the cooked onion rings and salami on top of the cheese, aiming to get a good balance across the pizza. 7. Check that there is no liquid on the peel or board or your pizza won’t slide off. Shake the board gently to see if the pizza will move. If it doesn’t, lift it and sprinkle a little flour on the board until it does. 8. Slide the pizza off the peel or board onto the pizza stone or upside-down baking tray in the hot oven. Cook for 7 to 10 minutes, but start checking it after 5 minutes—you want the bottom and the crust to be cooked through and golden and the cheese should be melted. 9. Take the pizza out of the oven and scatter the arugula across the top. Return the pizza to the oven for only 30 seconds to 1 minute more, until the arugula has just started to wilt. Alternatively, skip this step to keep the arugula fresh and let it wilt only slightly in the residual heat of the pizza after it comes out of the oven. Remove from the oven again and then drizzle with the red mustard greens mayonnaise. Allow to stand for 1 minute before slicing.
NUTRITION
Editor’s Notes: • Dennhardt makes mayonnaise from scratch, but for a quick red mustard greens mayo, finely chop about 10 leaves of red mustard greens or arugula and stir into homemade or store-bought mayonnaise. • To make your own quick aioli version (for Roast Chicken pizza, page 49): Mash 2 pressed garlic cloves and 1/4 teaspoon kosher salt in a small bowl until paste forms. Whisk in 1/2 cup mayonnaise, 2 tablespoons olive oil and 1 tablespoon fresh lemon juice. Season with salt and pepper to taste. This can be made 1 day ahead, covered and refrigerated. Makes 2/3 cup. GOATS’ CHEESE W. GUACAMOLE: PER SERVING: CALORIES 640 (250 from fat); FAT 28g (sat. 10g); CHOL 41mg; SODIUM 1448mg; CARB 70g; FIBER 5g; PROTEIN 27g
ROAST CHICKEN W. THYME & AIOLI: PER SERVING: CALORIES 600 (227 from fat); FAT 25g (sat. 9g); CHOL 86mg; SODIUM 1307mg; CARB 55g; FIBER 3g; PROTEIN 37g
RECIPES AND PHOTOS FROM “SATURDAY PIZZAS FROM THE BALLYMALOE COOKERY SCHOOL” BY PHILIP DENNHARDT AND KRISTIN JENSEN ©2017 REPRINTED WITH PERMISSION OF RYLAND PETERS & SMALL. PHOTOS BY MOWIE KAY.
ROAST PUMPKIN W. WALNUT PESTO: PER SERVING: CALORIES 501 (172 from fat); FAT 19g (sat. 8g); CHOL 38mg; SODIUM 1216mg; CARB 59g; FIBER 5g; PROTEIN 23g
SALAMI W. MUSTARD GREENS MAYO: PER SERVING: CALORIES 758 (387 from fat); FAT 43g (sat. 14g); CHOL 90mg; SODIUM 1956mg; CARB 59g; FIBER 4g; PROTEIN 33g
fall 2018 real food 51
