Three weeks after serving up and savoring my first grandma pie, I turned out another … and it was as good as I remembered. In fact, I single-handedly polished off the full portion in just a few days.
If you’ve never had this kind of sheet pan pizza, imagine a flat of fluffy focaccia topped with cheese and any number of toppings, from pepperoni and mushrooms to sausage and onions. In fact, the possibilities are endless!
Feeding non-meat eaters? Throw together a spicy kale and ricotta grandma pie with a side of marina sauce for dipping. It’s sure to satisfy as a tasty lunch or light dinner.
Recipe adapted from Bon Appétit.
Spicy Kale and Ricotta Grandma Pie
Makes 1 pizza
Ingredients
Pizza dough:
- ¾ cup + 2 tablespoons warm water
- 1⅛ teaspoons active dry yeast
- ¼ cup + 1 tablespoon olive oil, divided
- 1 teaspoon sea salt
- 2 cups all-purpose flour
Topping:
- ¼ pound kale, ribs removed and roughly chopped
- 4 tablespoons olive oil, divided
- 1 tablespoon freshly squeezed lemon juice
- sea salt and freshly ground black pepper, to taste
- ¾ cup shredded fresh mozzarella cheese
- ½ cup ricotta
- ¼ cup grated Pecorino Romano cheese
- dried chili flakes and flake salt (for finish, optional)
Instructions
Make the pizza dough:
- In the bowl of a stand mixer fitted with a dough hook attachment, combine the water and yeast. Whisk together and let sit until foamy, about 10 minutes.
- Add 1 tablespoon olive oil, salt and 1 cup flour and beat on medium-high speed until just combined.
- Add remaining 1 cup flour and beat on low speed until everything comes together to form a shaggy ball.
- Increase speed to medium and knead the dough until it's smooth and elastic - this will take about 6 minutes. Shape dough into a ball and place in a lightly oiled bowl, cover with plastic wrap and transfer to the refrigerator to chill for 24 hours.
- Coat a 9"x13" baking pan with remaining ¼ cup olive oil. Turn out dough onto the prepared pan and let sit for 10 minutes. Using your fingers, stretch the dough so it evenly covers the bottom of the pan. Cover the dough loosely with plastic wrap and let it rise until puffy, 30-45 minutes.
Make and bake the pizza:
- In a large bowl, combine the kale, 2 tablespoons olive oil and lemon juice. Season with salt and pepper and massage until the kale starts to soften and wilt. Let sit at room temperature for 2 hours.
- Adjust oven rack to lower position and preheat to 525 degrees.
- After the dough has risen, dot with mozzarella cheese and ricotta. Top with prepared kale and Pecorino Romano cheese. Drizzle with remaining 2 tablespoons olive oil.
- Bake until the crust is golden brown, 20-30 minutes.
- Remove from the oven and top with dried chili flakes and flake salt, if using.
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