Cotna Eco Retreat

Kale & Onion Pizza

Well how about kale on pizza then? We had it the other night & it was delicious … the topping is another great recipe by Hugh FW:

 

Prepare the pizza dough first (3 pizzas):

10 oz flour (strong white bread flour is best)
4 oz semolina flour  (makes the dough sweet & crunchy like proper pizza)
1 tsp dried yeast
1 tsp sugar
1.5 tsp salt
1 tbs olive oil
300ml warm water

Mix water, yeast & sugar, leave to sit for a few minutes until the the yeast has activated & the mix is frothing. Add to flours & salt, mix with your hand then knead in bowl or on a floured surface, stretching the dough to get it nice & chewy. Trickle oil into a bowl, add the kneaded dough & turn so it is all lightly covered. Cover with a plastic bag & leave to rise for a couple of hours.

Kale Topping

3 tbs olive oil
2 onions halved & sliced thinly
2 garlic cloves, thinly slivered
300g kale (red russian or cavolo nero), stalks removed
100g mature cheddar (or any cheese)
Salt & black pepper

Method

Pre-heat oven to Gas 7-9
Heat oil in frying pan, add onions & cook gently until soft & golden. Add garlic mid-way.
Shred the kale into ribbons, stir into onions & cook for 5 mins until leaves have wilted. Season with salt & pepper.
Tip out dough into lightly floured surface. Leave to rest a few minutes then cut into 3. Roll out one piece as thinly as possible.
Sprinkle semolina flour on hot baking sheet & place dough onto it. Spread a third of the kale mix then a third of the cheese on top.
Slide into oven with a little more oil on top  & cook for  10-12 minutes. Repeat with other pizza bases & topping.