Yes, you read that right! Something a little different to do with your super greens.
Ingredients – For the dough
- 250g plain white flour
- 250g strong white flour
- 1½ level tsp fine sea salt
- 1 tsp instant dried yeast
- 1 tbsp rapeseed or olive oil, plus a little extra
- 325ml warm water
Ingredients – For the toppings
- 3 tbsp rapeseed or olive oil, plus a little extra
- 2 onions, halved and thinly sliced
- 2 cloves of garlic, finely slivered
- 300g bunch of curly kale or cavolo nero, stalks removed
- 100g mature cheddar, grated
- Salt and black pepper
Directions – To prepare the dough
1Mix all the flour, salt and yeast in a bowl.
2Add the oil and 325ml warm water, and mix.
3Lightly flour your hands and knead the dough for 5-10 minutes until smooth and loose.
4Trickle some oil into a bowl, add the dough and turn it in the oil so it is lightly covered.
5Cover and leave to rise in a warm place until doubled in size (1-2 hours).
6Preheat the oven to at least 220C/gas mark 7. Put a baking sheet in to heat up.
Directions – For the topping
1Heat the oil in a frying pan and add the onions.
2Once sizzling, lower the heat and cook gently until golden, adding the garlic halfway through. Shred the kale or cavolo nero, stir into the onions and cook for 5 minutes.
3Season with salt and pepper.
4Tip the dough on to a lightly floured surface and deflate.
5Leave to rest for a few minutes, then cut into 3 portions.
6Roll out one piece as thinly as you can and place on a floured baking sheet.
7Spread with a third of the kale and onions, and top with a third of the cheddar.
8Lay the baking sheet on top of the hot one that’s already in the oven, trickle with oil and bake for 10–12 minutes.
9Repeat with the remaining dough, topping and cheese, and serve.
By Lis Dukes
Adapted from From River Cottage Veg Every Day! by Hugh Fearnley-Whittingstall