Green Garlic Pesto Pizza
Kale and Whipped Laura Chenel Goat Cheese
Chef Justin Ramirez of Ava Gene’s | Portland, OR
Adapted by StarChefs | May 2021
INGREDIENTS:
Pizza Dough
160 grams sourdough starter
3.791 kilograms all-purpose flour
3.791 kilograms bread flour
399 grams durum flour
240 grams salt
400 grams butter
400 grams olive oil
Kale Pesto:
1.5 kilograms charred kale
50 grams fermented green garlic
200 grams grated Grana Padano
400 grams olive oil
Salt
Whipped Goat Cheese:
1 kilogram Laura Chenel goat cheese
6 grams black pepper
125 grams olive oil
30 grams Agrumato Lemon olive oil
12 grams Maldon salt
50/50 Mix:
Pecorino Romano, grated
Grana Padano, grated
To Assemble and Serve:
(Yield: 1 pizza)
Broccoli rabe
Maldon salt
METHOD:
For the Pizza Dough:
In a bowl, gently mix starter into 4.715 kilograms warm water. To a stand mixer fitted with a dough hook, add all flours and starter-water mixture. Mix for 2 minutes then let rest for 30 minutes. Add salt, butter, and olive oil then mix for 8 minutes. Transfer the dough to a bus tub then stretch and fold 6 times. Continue to stretch and fold 6 times every 30 minutes until the dough doubles in size. Separate dough into 350-gram portions and refrigerate until needed.
For the Kale Pesto:
To a Vitamix blender, add kale, green garlic, and Grana Padano. While blending, stream in olive oil. Adjust seasoning with salt. Transfer to an ice bath to cool and maintain color.
For the Whipped Goat Cheese:
In a Robot Coupe, add goat cheese and black pepper. While blending, stream in olive oil and Agrumato Lemon, making sure to scrape down the bowl halfway through. Add salt and adjust seasoning to taste.
For the 50/50 Mix:
Combine equal parts Pecorino Romano and Grana Padano.
To Assemble and Serve:
Stretch a Pizza Dough portion out into a thin round. Spread 4 ounces Kale Pesto onto the dough. Top with broccoli rabe, dollops of Whipped Goat Cheese, and a sprinkle of 50/50 Mix. Finish with Maldon salt. Bake in a 590°F oven for 8 to 9 minutes. Slice and serve.
