RICHMOND, Va – Friend of the show Chef Coco came up with a way to combine two favorites: pizza and soup! She made a Zuppa Toscana Deconstructed Pizza. You can see more of Chef Coco’s creations at http://Www.tricycleurbanag.org
Kale Pesto
Ingredients
- 4 cups kale stalks removed
- 2 cups fresh basil
- 1 clove garlic
- 1/4 – 1/2 cup parmesan cheese
- 1/4 tsp salt to taste
- 1 tsp lemon juice
- 1 cup olive oil
Instructions
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Put all the ingredients, except the olive oil, in the blender.
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Pulse with the blade until roughly chopped.
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With the blender running, slowly pour in the olive oil until you get the desired thickness.
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Taste the kale pesto and adjust salt, parmesan and possibly add some butter.
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Store in the fridge for up to 4 days.
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Can be frozen in ice cube trays.
Recipe Notes
- Nutrition calculated using 1/4 c parmesan and 1 c olive oil. Adjust nutrition values according to how much you have added to the final recipe.
- You may require more or less olive oil, depending on how thick you like your pesto.
- Optional – 1 – 2 tbsp butter if your kale is too bitter. Butter makes it creamy, smooth and removes that bitterness.
White Sauce Ingredients
1 1/2 cups heavy cream
1/4 cup chicken stock
1⁄2 cup chopped basil
1⁄4 cup chopped red onion
1⁄4 cup chopped chives
11⁄2 teaspoons finely grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon each minced shallots & garlic
Pinch of cayenne pepper
Kosher salt, freshly ground pepper
How to Make It
- Remove casings. Over medium heat, using wooden spoon, break sausage into crumbles and brown in a saute pan. Pour into a bowl. Reserve.
- Using same saute pan, over medium heat, brown bacon. Using a slotted spoon, place browned bacon on paper towels to drain. Reserve bacon drippings.
- Blot shredded sweet potatoes with paper towels. *potatoes have to be dry in order to brown evenly. Warm saute pan over medium heat and add bacon drippings. Add shredded potatoes.
- Brown potatoes on both sides, remove from pan and drain on paper towels.
- Purée cream, stock, herbs, lemon zest, lemon juice, garlic, shallots and cayenne in a food processor or blender until thick and creamy, 15–30 seconds; season with salt and pepper.
- Preheat oven to 400 degrees Fahrenheit. Drizzle olive oil on baking sheet. Divide the dough in half. Roll out dough directly on baking sheet.
- Spread 1 1/2 cup white sauce evenly on dough. Top with shredded potatoes, crumbled sausage, red pepper flakes, 4 ounces of parmesan and bacon.
- Bake for 20-25 minutes or until crust is browned. Remove from oven, drizzle with kale pesto and sprinkle with remaining parmesan cheese.
Prepare Quick Basic Pizza Dough
