Cornmeal Bread with Field Greens: Pizza e Fuie
- 2 cups yellow cornmeal
- 1 cup hot water
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, smashed
- 1 small dried hot red pepper
- 1 pound broccoli rabe, coarsely chopped
- 1 pound escarole, coarsely chopped
- 1 pound dandelion greens, coarsely chopped
Preheat the oven to 375 degrees F.
Place the cornmeal in a large bowl and add a pinch of salt. Add enough hot water to make the mixture, when kneaded, form into a soft dough. Shape it into a ball, then pat into a disc 1 1/4-inches high and 14-inches across. Place on a lightly oiled pizza pan and bake until golden and crusty but soft in the middle, about 45 minutes.
In a large skillet, heat the oil over medium heat and add the garlic and pepper. Cook five minutes, stirring occasionally. Add the greens and salt, to taste, and toss to coat. Cover the pan and reduce the heat. Cook for 5 minutes, then remove the cover, and cook over high heat five minutes. Add water if necessary to keep the greens from drying out.
Serve the "pizza" and greens together.
Recipe copyright Mario Batali, 2002. All Rights Reserved.