BROCCOLI RABE WITH SWEET SAUSAGE & AN EGG
Serves 2
The macros: 607 calories, 33g protein, 30g carbs, 40g fat
Sea salt
1/2 bunch broccoli rabe
3 tbsp extra-virgin olive oil
2 links sweet Italian sausage, casings removed
1 tsp fennel seeds, roughly crushed
1 ball pizza dough, thawed if frozen About 3 oz fresh mozzarella cheese, torn into bite-size pieces
1 large egg
Freshly ground pepper
1. Heat oven to 550°. Bring a large pot of salted water to a boil. Add the broccoli
rabe, stir, and cook until the water returns to a boil, the rabe is bright green,
and the stems are barely tender. Drain and run under cold water to stop the cooking. Let
cool and then squeeze to remove any excess liquid.
2. Meanwhile, heat 1 tablespoon olive oil over medium-high heat. Add the sausage and fennel seeds, reduce the heat to medium,
and cookm using a wooden spoon to break it up, until well browned, 5-7 minutes. Remove from heat.
3. Shape the pizza curst as directed in the master recipe (see MASTER CRUST RECIPE: 5-INGREDIENT PIZZA DOUGH). Brush 1 tablespoon oil over the crust and scatter
the mozzarella over the top. Drape the broccoli rabe randomly over the pie and add the sausage.
4. Transfer the pizza to the oven and bake until crust is nicely browned and the cheese has melted, 6-10 minutes.
5. Heat the remaining 1 tablespoon oil in a skillet over medium heat. Fry the egg until the white is just set but the yolk is still loose, 3-4 minutes. To serve, top the pizza with the egg and a sprinkle of sea salt and pepper.
Chef's tip: Puree leftover blanched broccoli rabe with a bit of olive oil, a handful of pistachios, and a good grating of fresh parmesan for a tasty twist on pesto. Smear it on your next pizza instead of jarred red sauce.
ZUCCHINI CRUSTED PIZZA WITH PROSCIUTTO & BASIL
Serves 4
The macros: 478 calorie, 29g protein,18g carbs, 31g fat
5 medium zucchini, grated
Sea salt
1 cup almond flour, plus more as needed
½ cup freshly grated parmesan cheese
1 egg, lightly beaten
Freshly ground pepper
1 tbsp extra-virgin olive oil
1 Roma tomato, thinly sliced
3 oz fresh mozzarella, torn into bite-size pieces
2–3 thin slices prosciutto, torn into pieces
Handful of fresh basil leaves, torn
1. Place zucchini in a strainer, sprinkle with salt, and toss. Place strainer over a large bowl or in the sink and let zucchini drain for about 20 minutes.
2. Heat the oven to 400°. Squeeze as much liquid from zucchini as possible and mix it together with almond flour, parmesan, and egg in a large bowl. The mixture should hold together. If it’s too wet, add more almond flour a tablespoon at a time. Season with salt and pepper.
3. Oil a 13-inch round pizza pan and spread zucchini mix out to fit pan; use a spatula to press the crust down and compact it. Transfer crust to oven and bake for 12-15 minutes or until it begins to color on the edges. Remove pizza from oven and raise oven heat to 450°-500°. Top with tomato slices, mozzarella, and prosciutto and return pizza to oven until cheese melts. Remove from oven, top with basil, and serve.
Chef's tip: Use those hard-earned muscles to squeeze out as much liquid as you can from the zucchini for a crisper (and low-carb, gluten-free) crust.
POLENTA PIZZA WITH GARLICKY MUSHROOMS & THYME
Serves 4
The macros: 358 calories, 11g protein, 56g carbs, 12g fat
2 tbsp extra-virgin olive oil, plus more for the pan
1 cup whole milk
3 cups chicken stock, plus more if needed
1 1/2 cups polenta (not instant)
1/4 cup freshly grated parmesan cheese, plus more for serving
Sea salt and freshly groun pepper
3 cups mixed mushroomsm trimmed and sliced
4-6 garlic cloves, peeled and smashed
4-5 springs of fresh thyme
1. Oil a 13- or 14-inch round pizza pan.
2. In a large saucepan, combine milk and stock; bring to a boil. Slowly add polenta, stirring constantly to avoid lumps. Once polenta has been added, reduce heat to low and continue to stir until very thick and grain is tender, 20–30 minutes. If mixture absorbs liquid too quickly, add more stock ½ cup at a time; continue stirring.
3. When polenta is very thick—it should pull away from pan edges when mixed—add parmesan, salt, and pepper. Stir to combine well. Remove from heat; pour into prepared baking sheet; use a spatula to smooth the top. Cover with plastic wrap and chill until fully set, about 1 hour.
4. Heat the oven to 400°. Put remaining 2 tablespoons olive oil in a medium pot set over medium -high heat. When oil is hot, add mushrooms and garlic and sauté until mushrooms just begin to soften,
about 3 minutes. Sprinkle with salt and pepper. Add thyme, cover pot, and transfer it to oven to roast for 6 to 8 minutes or until mushrooms are cooked through and garlic is very soft and fragrant.
5. Scatter roasted mushrooms over set polenta; bake until crust edges just begin to color, 8–10 minutes. Remove from oven, sprinkle with more thyme, and serve.
Chef's tip: Keep polenta lump-free by "raining in the grain"-gradually sprinkle in the polententa
while whisking the liquid for a smooth crust.
CRISPY POTATO WITH ONION JAM AND THYME
Serves 4
The macros: 171 calories, 3g protein, 21g carbs, 9g fat
2 tbsp olive oil
1 Vidalia or other sweet onion, very thinly sliced
Sea salt and freshly ground pepper
1 medium Yukon Gold potato
1 ball pizza dough, thawed if frozen
3–4 sprigs fresh thyme, leaves removed
1. Heat oven to 500°. Pour oil in a medium saucepan over medium-high heat. When oil is hot, add onion and sprinkle with salt and pepper. Reduce heat to medium and cook, stirring frequently, until onions begin to color, about 10 minutes. If pan seems dry, add an extra drizzle of oil.
2. When onions are golden brown on the edges or even beginning to stick to pan, add a ¼ cup or so of water; stir and continue to cook until the liquid evaporates and onions are very tender and have melded together in a tangle, another 5–10 minutes.
3. If not using a mandoline to slice potato very thin, put a medium saucepan of salted water on to boil. Slice potato and add to water when it begins to boil. Cook until water just returns to a boil—the slices should be tender but not thoroughly cooked through—drain potatoes and set aside to cool.
4. Prepare crust as directed in the master recipe (see above). Spread onions evenly on crust using the back of a spoon or a rubber spatula and being careful not to tear dough. Top onions with potato slices and sprinkle with thyme.
5. Transfer pizza to the oven and bake for 6–10 minutes or until crust is nicely browned and the edges of potatoes have colored and begun to curl.
Chef's tip: If you fave a mandoline, save time by slicing the potatoes on the thinnest setting and skip boiling them: When paper-thin, they'll cook fully in the oven.
DOUBLE CHICKPEA PIZZA WITH CHORIZO, SPINACH & MANCHEGO
Serves 6
The macros: 400 calories, 16g protein, 42g carbs, 20g fat
1 cup chickpea flour
1 cup lukewarm water
5 tbsp olive oil, divided
Sea salt and freshly ground pepper
1/2 cup diced dry-cured chorizo
1 cup chickpeas, drained and rinsed
One 7 oz container baby spinach
1/4 cup freshly shaved manchego cheese
1. Put chickpea flour in a medium bowl and gradually pour in water. Add 2 tablespoons olive oil, season with salt and pepper,
and whisk well. Cover and let mixture rest for at least 20 minutes and up to 2 hours.
2. Put a 12-inch cast-iron skillet in the oven and heat to 450°. When pan is very hot, carefully pour in 2 more tablespoons oil and swirl around to coat evenly. Pour batter into pan and let cook for about 10 minutes, or until set and beginning to pull away at the edges.
3.Meanwhile, heat remaining tablespoon olive oil in a large skillet over medium-high heat. Add choorizo and reduce heat to medium. Cook for about 5 minutes, stirring occasionally, until some of the fat from sausage has rendered. Add chickpeas and toss to coat then in the spicy oil;
continue to cook until chorizo begins to brown on the edges, another 3 minutes. Using a slotted spoon, transfer chorizo and chickpeas to a bowl and set aside. Add spinach to the hot pan, sprinkle with salt and pepper, and cook, tossing frequently, until just wilted. Remove spinach form the heat and press with a spatula to frain off any excess liquid.
4. Top crust with chorizo, chickpeas, and spinach and return to the oven for another 3-5 minutes or until cust begins to brown. To serve, top with manchego shavings and a grind of fresh pepper.
Chef's tip: Known as socca in France, this high-protein batter benefits from resting for at least 20 minutes before cooking so th flour absorbs the water.
MASTER CRUST RECIPE: 5-INGREDIENT PIZZA DOUGH
2 3/4 cups bread flour
2 1/2 tsp active dry yest (1 packed)
2 tsp sea salt
1 cup warm water
1/4 cup extra-virgin olive oil, divided
2-3 tbsp medium or coarse cornmeal
1. Put flour, yeast, and salt in a food processor. With the machine running, pour oil through the feed tube, then slowly add water. Process until dough forms into a rough ball and rides around the processor, 2-3 minutes. The finished dough should be soft, slightly sticky, and elastic. If too dry, add a bit more water; it too wet,
add a tablespoon or so more flour.
2. Lay a 12-inch-long piece of plastic wrap on a clean work surface. Work dough into an 8-by-6 rectangle on the plasctic. Press fingers into top of dough, making indentations. Fold the left third of the dough over and repeat identations. Fold the right third over and make identations again. Cover folded dough with plastic wrap and let rise for 20 mintues.
3. Cut dough in half, form each piece into a neat ball, wrap tightly in plastic wrap, and transfer to freezer. Thaw dough in refrigerator the morning before you make pizza.
4. Brign dough to room temperature 15-20 minutes. Put a pizza stone in oven and preheat to 500°. (If you don't have a stone, oil a rimmed baking sheet and set aside.) Dust a peel or greased baking sheet with cornmeal. Working with dough in your hands, gently stretch it into a circle, pressing your fist into the center of dough and pulling at the edges with your other hand. With both hands, stretch dough, being careful not to tear it. In a circular motion, pull the thicker edges of dough outward, letting gravity help. Continue to stretch dough until it's even in thickness (the edges will be thicker) and you have your desired size. Lay it on peel or baking sheet.
5. Top pizza as desired and either slide it off peel and onto your heated stone or place baking sheet in oven. Cook pizza for 6-10 minutes or unitl crust is golden and cheese is bubbling.
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