| This recipe is liked by 0 person(s). |
PIZZA - Pizza Poppers with Swiss Chard & Ricotta
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| The Chew SWISS CHARD & RICOTTA PIZZA POPPERS For The Dough | |
| 1 1/4 Cups | Warm Water, (95 degrees F) |
| 1/4 oz | Active Dry Yeast |
| 1 1/2 Tsp | Sugar |
| 3 1/2 Cups "00" Flour | |
| 2 Tbsp | Salt |
| 1/4 Cup | Extra Virgin Olive Oil |
| Semolina flour for dusting For the Filling 1 tablespoon Extra Virgin Olive Oil + 1/4 cup for filling | |
| 2 Cloves | Garlic, (Thinly sliced) |
| 1 bunch | Swiss Chard, (ribs removed and roughly chopped) |
| 1 teaspoon | Red Pepper Flakes |
| 3 cups | Ricotta, drained |
| 1/4 cup | Freshly Grated Parmesan Cheese |
| Salt, (To Taste) | |
| Pepper, (To Taste) | |
Vegetable Oil For Frying
Favorite Tomato Sauce For Dipping
Pizza Dough:
Whisk the Warm Water, Yeast, and Sugar together in a bowl. Let stand in a warm place for 10 minutes, or until the Yeast is foamy.
Combine the Flour and Salt in a large bowl and whisk together. Make a well in the center of the dry ingredients and add the Yeast mixture and oil. Using a wooden spoon, stir the wet ingredients into the dry ingredients until the mixture is too stiff to stir, then mix with your hands in the bowl until the dough comes together and pulls away from the sides of the bowl. Turn the dough out onto a lightly Floured work surface and knead, adding only as much Flour as necessary to prevent sticking, until smooth, elastic, and only slightly sticky. Transfer the dough to a large oiled bowl, turning to coat, cover with a kitchen towel or plastic wrap, and let rise in a warm place for 1 to 1 1/2 hours, until doubled in size.
Punch down the dough and turn it out onto a well-Floured work surface. Divide it into 8 pieces (about 4 ounces each) and shape each one into a ball. Freeze any dough not being used immediately. Cover with a tea towel and let stand for 15 minutes before stretching the dough. Or, for easier handling, transfer the balls to a Floured baking sheet and refrigerate until cold.
Filling:
Heat a large sauté pan with Olive Oil over medium high heat. Add Garlic and cook until fragrant. Sauté Swiss Chard for about 5-7 minutes. Season with Red Pepper Flakes, Salt, and Pepper. Remove from heat and allow to cool.
Once room temperature, stir in Ricotta, Parmesan and Olive Oil. Pulse mixture in the food processor about 10 times until the Swiss Chard is finely chopped. Season to taste with Salt and Pepper. Place filling in a piping bag fitted with a pastry tube that is about 3 3/4 inches long and about 1/4 of an inch wide.
Dust a large work surface with Flour. If the dough has been refrigerated, transfer one ball to the work surface and let stand just until still cool but not cold.
Roll out dough to about 1/4 inch thickness. Using a 2 inch cookie cutter, begin cutting out 2 inch circles.
Assembly:
Heat a large Dutch Oven with Vegetable Oil to 365°F for frying. Drop the 2 inch round circles of pizza dough into the oil. Fry for 4-5 minutes until dough puffs up and is golden brown. Remove to a paper towel lined cookie sheet. Once cool enough to handle, begin piping each pizza pocket with filling. Pierce both sides of the puff with a paring knife or pastry tube tip and fill. Serve immediately with a side of your favorite tomato sauce for dipping!
Similar categories: Courses & Meals Dinner Pizza & Pasta Cuisine Italian
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe