Last fall I when I was in Seattle for a week, I went to Salumi at the urging of my friend Jason, and this famous chef guy that I may or may not have had a crush on back since this book came out.
Normally, salami can be a bit of a turn off, strange processed meat stuff with fat particles that get stuck in your teeth--ugh.
Not the case with Salumi Salami, it is amazing; complex flavors, well-balanced texture- I'm never going back to the Costco stuff.
Some four months later recipe inspiration struck.
A week later I had Finocchiona and Salumi Salami in hand, Kale had returned to my farm box, and I was ready for Kale & Salami Pizza.
You will need:
- Pizza dough for one pizza, from your favorite recipe, or your amazing local bakery (mine sells both raw and par-baked pizza dough)
- one bunch dinosaur kale, washed and chopped ( I only used 2/3 a bunch, and will definitely use and entire bunch next time- it really shrinks)
- high quality salami
- 1/4 yellow onion, thinly sliced
- olive oil
- salt & pepper to taste
- mozzarella cheese, shredded
- parmesan cheese, grated
- one can tomato sauce, normal size
- one can tomato paste, the teeny cans
- oregano, fresh or dried or both
- garlic powder
- several cloves fresh garlic, minced
- salt & pepper
- Preheat oven with pizza stone (if you have one) to 510 degrees
- Combine all sauce ingredients, spicing to taste, in a large bowl and set aside
- If you're using raw dough, wrestle in to shape. If you're lazy like me and using shaped par-baked dough, make sure it's thawed and set aside
- In large bowl toss chopped kale with salt, pepper and just enough olive oil to lightly coat, set aside
- Grate mozzarella cheese, enough to mostly cover your dough with a thin sprinkling
- Slice your salami very thinly, I used both varieties, seven thin slices of each I then cut in half for 28 thin half-rounds total
- Gently spread dough with pizza sauce. You want it to just moisten and flavor your pizza, not drown it
- Sprinkle mozzarella over pizza, reserving 1/2 handful for later
- Hand grate some parmesan over pizza
- Evenly distribute sliced salami, onion and kale over the pizza
- Toss remaining mozzarella over the pizza to hold kale down, this should be just a bit, don't smother the kale and salami
- Finally, hand grate more parmesan over the top, this will give it an extra flavorful crispy top.
- Bake pizza at 510 degrees for about 10 minutes or until crust is desired crispness, checking regularly after six.
- Let pizza cool until it's approachable, slice and serve.