Italian
Pizza with Provola Fondue and Turnip Greens
by Cucina con Ruben · 548K subscribers on YouTube
A fantastic pizza made with a well-leavened dough, a creamy lemon-infused provola fondue, sautéed turnip greens, and anchovies.
- Difficulty
- medium
Ingredients
9 items- Pizza DoughLeavened in bulk for 2 hours, then shaped into balls and leavened for another 2 hours
- CreamHeated to make the fondue
- ProvolaSliced
- Lemon ZestUsed both in the fondue and as a final topping
- Broccoli RabeCleaned, removing the lower part of the stem
- Olive OilFor sautéing the turnip greens
- SaltTo taste
- PepperTo taste, added at the end
- AnchoviesAdded at the end
Method
- Let the dough rise in bulk for 2 hours, then divide it into dough balls and let them rise for about the same amount of time.
- Heat the cream with sliced provola and lemon zest, then blend it to create a smooth cream to be added after baking.
- Stretch the dough balls starting from the center and moving towards the edges.
- Bake the pizzas in a professional oven, or at home at maximum temperature first on the bottom of the oven and then in the center.
- Clean the turnip greens by removing the lower part of the stem, then sauté the greens and stems with oil and salt.
- Top the baked pizza with plenty of provola fondue, the turnip greens, pepper, anchovies, and lemon zest.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
