Homemade pizzas have become a staple in our house – and at River Cottage. Not only are they generally delicious, but I’ve so often found them to be a great way to introduce inexperienced cooks to the pleasures of home-cooking.
Makes 3 pizzas, each serving 2-3
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
For the topping
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
To prepare the dough, mix all the flour, salt and yeast in a bowl. Add the oil and 325ml warm water, and mix. Lightly flour your hands and knead the dough for 5-10 minutes until smooth and loose. Trickle some oil into a bowl, add the dough and turn it in the oil so it is lightly covered. Cover and leave to rise in a warm place until doubled in size (https://www.pinospizzeria.net/). Preheat the oven to at least 220C/gas mark 7. Put a baking sheet in to heat up.
For the topping heat the oil in a frying pan and add the onions. Once 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. Season with salt and pepper.
Tip the dough on to a lightly floured surface and deflate. Leave to rest for a few minutes, then cut into 3 portions. Roll out one piece as thinly as you can and place on a floured baking sheet. Spread with a third of the kale and onions, and top with a third of the cheddar. Lay the baking sheet on top of the hot one that’s already in the oven, trickle with oil and bake for 10–12 minutes. Repeat with the remaining dough, topping and cheese, and serve.