Cicoria Pizza

By • June 1, 2016 2 Comments

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Author Notes: This is a southern Italian "green" pizza. This recipe is featured in our video Cicoria: From the Garden to the Table https://www.youtube.com/watch?v=KuSyqSy8tRg beginning at minute 8:31. Please leave comments! Enjoy!!
Greg

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Serves 4

  • 2.5 teaspoons active dry yeast
  • 0.5 teaspoons sugar
  • 2 tablespoons olive oil
  • 2.25 cups unbleached flour
  • 0.5 teaspoons salt
  • 2 bunches cicoria (Heads)
  • 0.5 cups Parmesian cheese
  1. In a large bowl proof the yeast with the sugar in 1/3 cup warm water for 10 min. or until foamy. Stir in an additional 1/3 cup warm water, the oil, 2 cups of the flour, & salt and blend the mixture until it forms a dough.
  2. Knead the dough on a floured surface, incorporating as much of the remaining 1/4 cup of flour as necessary to prevent the dough from sticking, for 5 to 10 mins. or until smooth & elastic. Put the dough in an oiled bowl & turn to coat it with the oil.
  3. Let the dough rise, covered with plastic wrap in a warm place for 1 hour, or until double in bulk, then punch it down. It is now ready to be formed into the pizza pan.
  4. Makes enough dough for one 14-inch pizza. Before adding toppings lightly brush the top of pizza with oil. Add toppings: use any green such as spinach, swiss chard, kale or cicoria (chicory). In the winter I use frozen spinach. Cook and then drain very well. With any green, wash, cook or saute first and make sure to squeeze as much water out as you can beforehand. You can now just arrange it on top of the pizza dough, sprinkle with Parmesian and/or add Mozzarella & salt & pepper if you wish.
  5. Bake at 400F for about 20 minutes. Leave in longer if not to your liking.

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