This my new most absolute favourite thing to eat; I'd even throw in an ironic "EVER!", all thanks again to Mr Fearnley Whittingstall. I'm not good with doughs, but even I can manage this, so the whole pizza is made from scratch.
Hugh and I agree, it seems, about many things, pizza dough being one of them; thin, light and crispy is the only way to go. The dough recipe I follow faithfully and it really is as adaptable and freezable as he promises.
With regards the topping, I've played with the quantities slightly. Amounts are per pizza (one third of the dough) and serves 2-3 (2 in our house!)
1-2 tbsps oil
1 large onion, finely sliced
100-150gms curly kale
Sea salt and ground pepper
Grated cheddar cheese
Heat the oil, add the onions and fry gently until well softened and starting to colour. Add the kale; approximately two-thirds the amount of onion. Cook for at least another 5 minutes, until the kale is well wilted. Season well. Spread over the pizza base and finely grate the cheese on top; until a shop-bought pizza, this does not want or need to be smothered in cheese. It's a accompaniment, not the defining characteristic!
Put the pizza in a preheated, hot oven (min 220C, 250C if your oven goes that high) for 10-12 minutes.
And there you have it; 8 slices of crunchy, oniony, cheesy heaven on a perfectly crisp base. The kale is reminiscent of crispy fried seaweed that you get in Chinese restaurants (also a favourite of mine) and who doesn't love fried onions!
HFW's recipe has less onion, more kale and includes garlic. I have made this a couple of times now and, as much as I love garlic, I don't like it with the kale. I'm going to try versions with parmesan and goats cheese.