Welcome to another great tasting seasonal recipe, recently tried and tested by us!
This is another Hugh Fearnley-Whittingstall number, and if you are not already, you are about to become very familiar with his cooking, as we have become devotees to his religion!! But seriously, his recipes are delicious, innovative, seasonal, and just so tasty. This man knows about flavours.
This pizza is a corker! It’s also taken from his book, River Cottage Veg Everyday!
Kale & Onion Pizza (Makes 3 Pizzas)
- 250g plain white flour
- 250g strong white flour
- 1.5 teaspoons fine sea salt
- 1 teaspoon instant dried yeast
- 1 tablespoon olive oil, plus extra for oiling
- 3 tablespoons olive oil, plus extra to trickle
- 2 onions, halved and thinly sliced
- 2 garlic cloves, finely slivered
- 300g bunch curly kale or cavolo nero, stalks removed
- about 100g mature cheddar cheese, grated
- Sea salt & freshly ground black pepper
Preheat your oven to 250 Celcius or at least to 220 if it doesn’t go up that high. If you have a pizza stone, put that in to warm it up.
Heat the oil in a frying pan over a medium heat and add the onions. Once the onions are sizzling, turn down to a low heat and cook until they are soft and golden, stirring now and then, adding your garlic about half way through. This should take 10-15 minutes.
Shred kale or cavolo nero leaves into 1/2-1 cm wide strips. Stir them into onions and cook for a further 5 minutes, stirring often, until the leaves have wilted. Seaon with salt and pepper.
Tip dough onto a lightly floured surface and deflate with your fingers. leave it to rest for a few minutes, then cut into three. Roll out on piece as thinly as you are able.
Place some flour on a baking sheet and place your pizza base on top. Spread a third of the kale and onions on your pizza base, then top with a third of the grated Cheddar.
Pop the pizza onto your baking stone (or pizza tray), trickle with more olive oil and pop into your preheated oven. Bake for 10-12 minutes. Repeat with remaining topping and cheese and serve hot.
We saved the kale and onion mix and just had pizza the next day. Even though the filling is simple, its quite a substantial pizza. You could pair it with a simple salad or some crusty garlic bread (or both).
Happy eating and growing
Michelle & Rachel