Pizza Bianca with Kale and Meatballs

Name: Pizza Bianca with Kale and Meatballs
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 454 grams ground dark turkey meat; 0 teaspoons freshly ground black pepper; 1 teaspoons freshly ground black pepper; 108 milliliters plain breadcrumbs; 1 dried bay leaf; 2 larges eggs, at room temperature; 2 Tbsps all-purpose flour; 6 grams chopped fresh basil; 1 clove garlic, smashed and peeled; 2 cloves garlic, minced; 0 teaspoons ground nutmeg; 2 medium leaves kale, ribs removed, coarsely chopped; 0 teaspoons kosher salt; 1 teaspoons kosher salt; 1 teaspoons kosher salt; 4 servings Extra-virgin olive oil, for drizzling; 4 servings Extra-virgin olive oil, for oiling the baking sheet and for drizzling; 1 small onion, finely chopped; 50 grams finely grated Parmesan; 15 grams chopped fresh Italian parsley; 454 grams pizza dough; 454 grams spicy Italian turkey sausage links, casings removed; 85 grams coarsely grated whole-milk mozzarella; 1 Tbsp tomato paste; 2 Tbsps unsalted butter, at room temperature; 61 milliliters whole milk, at room temperature; 244 milliliters whole milk

Pizza Bianca with Kale and Meatballs might be just the Mediterranean recipe you are searching for. This main course has 1182 calories, 74g of protein, and 59g of fat per serving. This recipe covers 46% of your daily requirements of vitamins and minerals. This recipe serves 4. 4 people found this recipe to be scrumptious and satisfying. This recipe from Foodnetwork requires spicy turkey sausage links, coarsely whole-milk mozzarella, milk, and tomato paste. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes. Users who liked this recipe also liked Pizza Bianca, Bianca Pizza, and Pizza Bianca.

Instructions

Watch how to make this recipe.

For the sauce: In a heavy small saucepan, melt the butter over medium heat.

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Butter

Sauce

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Sauce Pan

Add the flour and stir constantly for 1 minute. Gradually add the milk, whisking constantly.

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All Purpose Flour

Milk

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Whisk

Add the nutmeg, bay leaf and garlic.

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Bay Leaves

Garlic

Nutmeg

Whisk over medium heat until the mixture thickens to sauce consistency and is smooth, 2 to 5 minutes. Stir in the salt and pepper.

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Salt And Pepper

Sauce

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Whisk

Remove and discard the bay leaf and garlic.

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Bay Leaves

Garlic

For the pizza: Preheat the oven to 450 degrees F. Oil a heavy nonstick 16- by 10-inch baking sheet with olive oil.

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Olive Oil

Cooking Oil

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Baking Sheet

Oven

Using fingers, spread the dough over the prepared baking sheet into a rectangle shape.

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Spread

Dough

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Baking Sheet

Drizzle the dough with olive oil. Spoon the sauce on top and spread evenly leaving a 1-inch border around the dough.

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Olive Oil

Sauce

Dough

Sprinkle the mozzarella on top. Arrange the meatballs, cut-side down, on top.

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Mozzarella

Meatballs

Sprinkle with the Parmesan.

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Parmesan

Bake for 15 minutes.

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Oven

Remove the baking sheet from the oven and add the kale in an even layer on top of the meatballs.

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Meatballs

Kale

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Baking Sheet

Oven

Drizzle with olive oil and sprinkle with salt.

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Olive Oil

Salt

Bake until the kale is crispy, 10 minutes longer.

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Kale

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Oven

Cut into squares and serve.

Preheat the oven to 400 degrees F.

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Oven

In a large bowl, combine the breadcrumbs, Parmesan, basil, parsley, milk, tomato paste, salt, pepper, eggs, garlic and onions. Using a wooden spoon, stir to blend.

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Tomato Paste

Breadcrumbs

Parmesan

Parsley

Garlic

Onion

Pepper

Basil

Egg

Milk

Salt

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Wooden Spoon

Bowl

Add the ground turkey and sausage meat. Using fingers, gently mix all the ingredients until thoroughly combined.

Ingredients you will need

Ground Pork Sausage

Using a 1-ounce cookie scoop or a small ice cream scoop, form the meat mixture into 1 1/2-inch balls (22 to 24 meatballs).

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Ice Cream

Meatballs

Meat

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Ice Cream Scoop

Place the meatballs on a heavy nonstick baking sheet, spacing apart.

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Meatballs

Equipment you will use

Baking Sheet

Drizzle with olive oil and bake until cooked through, 15 minutes.

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Olive Oil

Equipment you will use

Oven

Equipment

Ingredients

Servings:

454grams

ground dark turkey meat 0teaspoons

freshly ground black pepper 1teaspoons

freshly ground black pepper 108milliliters

plain breadcrumbs 1

dried bay leaf 2larges

eggs, at room temperature 2Tbsps

all-purpose flour 6grams

chopped fresh basil 1clove

garlic, smashed and peeled 2cloves

garlic, minced 0teaspoons

ground nutmeg 2medium leaves

kale, ribs removed, coarsely chopped 0teaspoons

kosher salt 1teaspoons

kosher salt 4servings

Extra-virgin olive oil, for drizzling 4servings

Extra-virgin olive oil, for oiling the baking sheet and for drizzling 1small

onion, finely chopped 50grams

finely grated Parmesan 15grams

chopped fresh Italian parsley 454grams

pizza dough 454grams

spicy Italian turkey sausage links, casings removed 85grams

coarsely grated whole-milk mozzarella 1Tbsp

tomato paste 2Tbsps

unsalted butter, at room temperature 61milliliters

whole milk, at room temperature 244milliliters

whole milk

Recommended wine: Sangiovese, Shiraz, Barbera Wine

Pizza works really well with Sangiovese, Shiraz, and Barbera Wine. The best wine for pizza depends on the toppings! Red sauce pizza will call for a red wine with some acidity, such as a barberan or sangiovese. Add pepperoni or sausage and you can go bolder with a syrah. One wine you could try is Dom Perignon Vintage Luminous Bottle. It has 5 out of 5 stars and a bottle costs about 279 dollars.

Dom Perignon Vintage Luminous Bottle

he opening bouquet is complex and luminous, a mingling of white flowers, citrus and stone fruit. The overall effect is enhanced by the freshness of aniseed and crushed mint. The final aromas offered by the wine are starting to show spicy, woody and roasted notes. After a long period of reluctance, the wine is finally opening up. There is complete balance between the nose and the palate. Its slender, minimalist, pure, toned, athletic character is now also expressed with warmth. The fruit is pronounced and clear. The vintage's characteristic acidity is remarkably well integrated. Its persistence is mainly aromatic, grey, smoky and highly promising.The wine enjoys duality: warmth & freshness, meat & iodine pairings, cooked & raw. Spices enhance and accentuate 2008’s effervescence and densify the wine. Dom Pérignon likes playful experiences: culinary art, textures, and matters.