Kale & Onion Pizza

Hi friends,

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)

enjoyed with a light white this is a gorgeous meal

Pizza Dough

  • 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
Put the two flours into a large bowl with the salt and yeast. Mix well. Add the oil and 325ml warm water and mix to a rough dough. Flour your hands a little. Tip out the dough onto a clean work surface and knead rhythmically for 5-10 minutes, until smooth. This is uite a loose and sticky dough, which is just as it should be – youget better textured bread this way – so try not to add too much flour if you can help it. It will become less sticky as you knead.
Trickle a little oil into a clean bowl, add kneaded dough and turn it in the oil so it is covered with a light film. Cover with a tea towel and leave it in a warm place to rise until it as doubled in size – at least an hour or more.
When the dough is well risen and puffy, tip it out and ‘knock it back’ by poking it with outstretched fingers until it collapses to its former size. It is now ready to be used.
Pizza Sauce
  • 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

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One thought on “Kale & Onion Pizza

  1. Hi girls! Beautiful pizza – I always use a tomato sauce, but to be honest I’m getting a bit bored of that so I might opt for something like this next time. Getting a pizza stone has really changed my pizza making experience. I *love* making pizzas so much these days – so awesome.

    Can’t get kale here though alas 😦 Maybe I can try it with broccoli or something 🙂

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