There’s no tomato here because I like to emphasize the flavor of the kale. In the heat of the oven, the kale becomes crisp and dark. I sometimes add a few sautéed sliced mushrooms to the pizza before it goes in the oven. Along with perfect pizza, the tender dough makes the most irresistible flatbreads, pita breads, breadsticks and even soft rolls. The dough can be frozen, either raw or baked. It’s very easy (and worthwhile) to simply double the measurements. For more vegetable-based recipes, read the original article, Frequently Vegetarian: Making a Case for Eating More Vegetables.
Onion and Kale Pizza Recipe
• Pizza Dough
• 10-ounce bunch curly or lacinato kale, stems removed
• 3 tablespoons canola or olive oil, plus a little extra
• 2 onions, halved and thinly sliced
• 2 garlic cloves, finely slivered
• Sea salt and freshly ground black pepper
• 3-1/2 ounces cheddar cheese, grated
1. Prepare dough, leave to rise, then punch down according to instructions at right.
2. Preheat oven to 500 degrees, if it goes that high, or to at least 425 degrees. Put in a baking sheet to heat up.
3. While dough is rising, shred kale leaves into 1⁄4- to 1⁄3-inch-wide ribbons.
4. Heat oil in a frying pan over medium heat and add onions. Once sizzling, decrease heat to low and cook gently, stirring from time to time, until onions are soft and golden (10 to 15 minutes), adding garlic halfway through.
5. Stir shredded kale into onions and cook 5 more minutes, stirring often, until leaves have wilted. Season with salt and pepper.
6. After punching down dough, let it rest for a few minutes, then cut it into three pieces. Roll out one piece as thin as possible.
7. Scatter a baking peel (if you have one) or another baking sheet with a little flour and place the rolled-out dough on it. Spread a third of the kale and a third of the onions on the dough, then top with a third of the grated cheddar. Drizzle with a little olive oil.
8. If formed on a peel, slide pizza onto the hot baking sheet in the oven; if formed on a baking sheet, simply lay the baking sheet on the hot one in the oven. Bake for 10 to 12 minutes, until crust is crisp and golden. Repeat with remaining dough and toppings. Serve hot, cut into wedges. Makes 3 pizzas; serves 6 to 9.
This article is reprinted with permission from River Cottage Veg by Hugh Fearnley-Whittingstall. Published by Ten Speed Press, a division of Random House.