Recipe by Chef Mat Kline, Culinary Director, The International Culinary School at the Art Institute of Portland
This unique pizza forgoes the usual blanket of tomato sauce and cheese and makes great use of the summer produce available at the market right now.
The Oil Infusion
1 cup Olive Oil
1 head of Garlic
10 sprigs of Thyme
1 Tbsp. Crushed Peppercorns
- Peel the entire head of garlic, then crush cloves with a knife.
- Add the garlic, thyme and peppercorns to the oil and heat over medium heat.
- Once the oil begins to simmer remove from the heat and let it stand at room temperature. Reserve.
1 Tbsp. Active dry yeast
2 fl. oz. Water, Hot (90°F/32°C)
14 oz. Bread flour
6 fl. Oz. Water, cool
1 tsp. Salt
1 fl. oz. Olive Oil
¾ oz. Honey
Total dough weight: 1 lb. 8 oz.
- Stir the yeast into the hot water to dissolve. Add the flour.
- Stir the remaining ingredients into the flour mixture. Knead with a dough hook or by hand until smooth and elastic, approximately 5 minutes.
- Place the dough in a lightly greased bowl and cover. Ferment the dough in a warm place 30 minutes. Punch down the dough and divide into portions. The dough may be wrapped and refrigerated up to 2 days.
1 lb. Dandelion Greens or Mustard Greens
1 Whole Roasted Chicken
1 Large Heirloom Tomato
8 oz. Manchego Cheese or your favorite market cheese
½ Bunch Cilantro
6 oz. Salami
Salt and Pepper to taste
- Remove thick center ribs from greens and slice leaves into ribbons. Saute greens in some of the reserved infused oil and season to taste with salt and pepper.
- Slice the salami into thin slices then cut them in half. Dice the Apricots and Heirloom Tomatoes, Chop the Cilantro, shave the Manchego, and pick the Chicken, all into bite sized pieces. By having the pieces small you can ensure less will fall off when you cut and serve it.
- On a lightly floured surface, roll the pizza dough into very thin rounds. Brush with reserved infused oil and spread your desired toppings on the pizza evenly using the cheese last.
- Bake at 400°F (200°C) until crisp, golden brown and bubbling, approximately 8 to 12 minutes. NOTE: It’s good to have a pizza sheet that has holes in it to ensure even baking.