The Ultimate No-Fuss Pizza Recipe

New York may be the unofficial pizza capital of the world, but as much as we love having $1 slices readily at our fingertips, sometimes there's just nothing better than a little piece of homemade heaven — and we're not talking about throwing a frozen pie in the oven. Below, Chef Kevin Chun, executive chef at Lower East Side haunt Louie & Chan, breaks down one of his most delicious individual pizza recipes into five easy steps. Trust, this dish is so simple, even New Yorkers who use their ovens as additional storage can pull it off without a hitch. Buon Appetito!
Cavalo Nero Pizza
Serves 1
225 g of pizza dough (store bought, usually found in the freezer section)
3 cloves garlic, sliced thin
4 cups chopped kale
1/2 lemon (juice only)
2 tbsp extra virgin olive oil
6 grape tomatoes, cut in half
2 oz guanciale (sliced thin, like bacon)
3 tbsp of buffalo ricotta (or regular whole fat ricotta)
2 oz buffalo mozzarella (or fresh mozzarella)
1. Mix the kale, lemon juice, and olive oil together. Set aside for at least 15 minutes.
2. Pre-heat oven to 500ºF. Stretch or roll out the pizza dough as thin as possible without making any holes. Work with a well-floured surface to insure that the dough does not stick.
3. Sprinkle the sliced garlic onto the pizza dough. Break up the buffalo mozzarella with your hands, and distribute evenly. Arrange the ricotta in small clumps in spaces of the dough where the mozzarella is not covering.
4. Add the marinated kale and sprinkle the tomatoes over the top. Evenly arrange the guanciale.
5. Bake for about 10 minutes or until the crust is golden brown and the guanciale is a little crisp. Crack some fresh black pepper over the top, and serve immediately.

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