Fingerling Potato & Baby Kale Pizza with Chèvre
Ingredients
- 5 fingerling potatoes
- 3 tablespoons olive oil
- 2 garlic cloves minced
- 5 ounces baby kale
- Flour for dusting
- ½ recipe Overnight Pizza Dough
- 10 green onions white and light green parts only, sliced
- 6 ounces mozzarella grated
- 4 ounces chèvre crumbled
- Parmigiano Reggiano to finish
- Salt to taste
- Black pepper to taste
Instructions
- Place potatoes in a small pot and cover with salted water. Bring to a boil, and cook 10 minutes. Drain and let cool. Slice potatoes lengthwise into thin strips. Set aside.
- In a medium saucepan, warm 2 tablespoons oil over medium heat. Add half the garlic, and cook until fragrant, about 1 minute. Add baby kale, and sauté until just wilted, about 3 minutes.
- Heat oven to 500°F. Flour an over turned baking sheet. Stretch pizza dough to a 13-by-9-inch rectangle, and transfer to baking sheet.
- Drizzle dough with remaining oil, and sprinkle with remaining garlic. Top with sliced potatoes, green onions, kale, mozzarella, and chèvre. Finish with a dusting of grated Parmigiano Reggiano, salt, and pepper.
- Bake 10 to 15 minutes, or until bottom of crust has browned and cheese is bubbling. Transfer to a cutting board and let rest 5 minutes before serving.
Rebecca Haley-Park
Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.
Photographer Mark Ferri
Mark Ferri is a graduate of Brooks Institute in Santa Barbara, Calif. He believes in a simple, direct approach that captures the natural beauty and appetite appeal of food. Mark celebrates a life-long passion for food by frequently exploring new restaurants in New York and in Europe, and loves to cook and entertain at his home in the Hudson Valley. Learn more about Mark on his website: http://www.markferriphoto.com/
Stylist Leslie Orlandini
Leslie Orlandini is a chef and an accomplished food stylist in print and television. She has been nominated for both James Beard and Emmy awards and is a veteran of thousands of cooking shows and segments. You can learn more about her through her website: http://leslieorlandini.com/
