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Kale Pizza


Adapted from HFW. It’ll convince the doubters.


The base:
250g plain white flour
250g strong white flour
1˝ level tsp fine sea salt
1 tsp instant dried yeast
1 tbsp+ olive oil
325ml warm water

The topping:
A glug olive oil
2 onions, thinly sliced
2 cloves garlic, minced
300g kale, stalks removed
100g chopped black olives
Salt and black pepper


For dough: Mix flour, salt and yeast. Add oil, water, and mix. Knead 5-10min on floured surface. Raise in oiled bowl until double, 1-2 hours.

For topping: Saute onions in oil until golden (10 minutes or so), adding garlic after 5min. Shred kale, add to onions and cook til bright and wilted slightly, 5 minutes. Season with salt and pepper.

To assemble: Roll out dough into 3 bases (as thin as possible), and place on preheated (ideally), oiled (and polenta-sprinkled if you like) baking sheet. Spread each with a third of the kale, top with a third of olives, trickle with oil. Bake in preheated 220C oven for 10–12 minutes. You’ll never go back.


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