Real California Recipes Cookbook
It’s time to roll up your sleeves and get down to business! Our recipe book is full of the latest and greatest as well as your classic favorites. And the best part? It’s only a click away.
Look for the seal.
◀ SEE ALL RECIPES
Kaleifornia Sun
Recipes
Ingredients:
Cheesy Garlic Kale Chips:
– 2 tablespoons olive oil
– 1 ounce grated Real California Parmesan cheese
– 1 garlic clove, crushed in garlic press
– Salt, to taste
– 1 medium bunch of kale
Fried Lemon Slices:
– 1 Meyer lemon, sliced 1/16th inch thick
– Olive oil, as needed
– Salt, to taste
Farmer’s Cheese with Fennel Pollen:
– 8 ounces Real California Farmer’s cheese
– 1/4 teaspoon fennel pollen
– Salt, to taste
Spicy Citrus Sausage:
– 1 pound coarsely ground lean pork
– 6 ounces coarsely ground pork fat
– 3 tablespoons fresh orange zest
– 4 tablespoons fresh orange juice
– 2 tablespoons dried Fresno chile powder
– 1 tablespoon smoked paprika
– 1/4 teaspoon cinnamon
– 1/4 teaspoon coriander
– 2 cloves garlic, minced
Pizza and Toppings:
– 13 ounces New York style pizza dough, cold fermented for 72 hours
– Flour, as needed
– 4 ounces shredded Real California Mozzarella cheese
– 2 ounces shredded Real California Toma cheese
Find & Buy
Directions:
To prepare Cheesy Kale Chips: Preheat oven to 275°F. Whisk together olive oil, Parmesan cheese, garlic and salt in large mixing bowl. Remove leaves from stems of kale. Wash and dry leaves well then tear into chip-size pieces. Add kale pieces to mixing bowl and massage leaves until fully coated. Spread on parchment-lined baking sheet for 15 minutes, or until kale is crispy. Turn kale halfway through to ensure even crisping. Remove from oven and set aside until ready to use.
To prepare Fried Lemon Slices: Add lemon slices to medium skillet with 1/8-inch of olive oil heated to 300°F to 325°F. Fry for three to five minutes or just until the lemon slices start to show some browning. Gently remove with tongs and place on paper towel to drain and remove excess oil; salt lightly.
To prepare Farmer’s Cheese with Fennel Pollen: Whip cheese with pollen and salt to taste. Chill for two hours to allow flavors to saturate cheese.
To prepare Spicy Citrus Sausage: Mix all ingredients together; cover and chill for six hours or longer.
To prepare Pizza and Toppings: Bring pizza dough to room temperature for 60 minutes. Preheat oven to 550°F. Stretch dough to 13 inches and place on a wooden pizza peel dusted with flour. Top evenly with Mozzarella and Toma cheeses. Pinch approximately 3 ounces of Spicy Citrus Sausage in small pieces evenly over cheese. Bake for seven to eight minutes in deck oven or home oven with a preheated pizza stone, until the crust is browned to desired doneness. Remove pizza from oven. Place approximately four ounces Cheesy Garlic Kale around pieces of sausage. Place approximately two ounces Fried Lemon Slices next to kale pieces. Scoop small dollops or use a piping bag with small star tip to apply the Farmer’s Cheese with Fennel Pollen before serving.
Per order/serving size: Makes 1 pizza
Recipe developed by Spencer Glenn, Pizza My Heart, Monterey, Calif.
Now you're cookin'
Visit us on:
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.