Collards and Coppa Pizza
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Loading...Collards and Coppa come together with asiago to make a deeply savory pizza brightened and lifted by a preserved lemon and toasted cumin sauce.
Ingredients
- 8 oz. Collard Greens, washed and cut into strips
- Drizzle of Olive Oil
- 2-3 tbsp. Water
- Prepared Pizza Dough
- 1/2 cup Mozzarella Cheese, grated
- 4 oz. Coppa
- 1/2 cup Asiago Cheese, grated
- Drizzle of Preserved Lemon Sauce
- Preserved Lemon Paste
- 1-2 Preserved Lemons (depending on size of lemon)
- 1/4 cup Fresh Lemon Juice
- Preserved Lemon Sauce
- 3 tbsp. Preserved Lemon Paste
- 3 cups Chicken Stock
- 1.5 tbsp. Unsalted Butter
- 2 Garlic Cloves, peeled and minced
- 1 tbsp. Granulated Sugar
- 1/8 tsp. Ground Turmeric
- 1.5 tsp. Cumin Seeds, toasted and roughly crushed in a mortar and pestle, divided
- 1.5 tbsp. Cornstarch
- 2 tbsp. Lemon Juice
- Black Pepper, to taste
Instructions
Collards
In a large skillet over medium heat, heat a drizzle of olive oil until shimmery. Add collards and water. Cook while stirring until the collards are wilted and turn bright green, become glossy and the water is evaporated. Remove from heat and set aside until ready to use.
Preserved Lemon Paste
Take 1-2 preserved lemons, 1/4 cup fresh lemon juice and blitz in the blender to get a thick paste. We only need three tablespoons of the paste for the lemon sauce.
Preserved Lemon Sauce
For the cumin seeds, toast them in a skillet over medium heat just until they become fragrant – about 30 seconds. Then grind the toasted seeds coarsely with a mortal and pestle.
In a medium sauce pan over medium-high heat, combine the chicken broth, butter, garlic, sugar, turmeric, preserved lemon paste, 2 tablespoons of fresh lemon juice and half of the ground cumin seeds (about 3/4 teaspoon). Bring this to a boil, and stirring occasionally, let this boil for about 15 minutes, until the sauce is reduced by about 1/3.
Then, transfer about a ladle-full of the sauce to a small bowl and whisk with 1.5 tablespoons of cornstarch until no lumps remain. Add this cornstarch slurry to the pot with the rest of the sauce and stir well to incorporate.
Season with a pinch black pepper. Let this keep cooking for about 1-2 minutes. Remove from heat and set aside.
Collards and Coppa Pizza
Preheat oven to 450 degrees.
Roll, stretch or toss your pizza dough into a roughly 12-inch round. The first layer will be mozzarella cheese.
Top the mozzarella with about 3/4 of the coppa. Then evenly distribute the cooked collard greens.
Top the collards greens with remaining coppa slices.
Top the coppa slices with asiago cheese.
Bake for 15-20 minutes or until the crust is puffed and golden and the cheese is melted.
Top the baked pizza with a drizzle of Preserved Lemon Sauce.