Fresh young turnips with kale, turnip greens, carmelized onions, mushroom, mozzarella and parmesan.
The turnips were boiled in salted water till a fork could go in, but not easily – about 7 minutes.
Kale was done the usual way: fry three bacon strips cut into lardons, remove and dry the bacon when done, throw in one small shallot (sliced very thin on a mandoline) and stirfry until it becomes aromatic. Then add ribbons of kale (about an inch wide) and about 0.7 cups of chicken broth. Cover and let cook until fairly wilted, about 8 minutes. At the six-minute mark, I also threw in the turnip greens so they would wilt a little.
Onions were carmelized over a long time, about 45 minutes.
The mushrooms were sauteed in fat rendered from the fennel sausage being prepped for the other pizza. There was a big mistake involving garlic (I had to throw the garlic away, but the oil retained a pretty roasted/slightly charred garlic taste) that ended up affecting the mushrooms a bit. I deglazed with a tiny splash of apple cider vinegar, which I then poured in with the kale and boiled off.
I bought the pizzadough from Johnny Thugmaster for $1.19. I took the dough out of the bag and let it sit near the warming oven in a bowl that was painted with olive oil all along the inside. Our new boarder, AnnaRock, works at a pizzeria and said that you couldn’t use too much flour when rolling it out, and this advice worked great. I painted the outer edge of the crust with olive oil after pressing it down with my thumbs, which ended up giving the crust a bubble-free yet crispy texture.
