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It’ll convince the doubters.
Print Recipe
Course Main Course

Ingredients
  

The base:

  • 250 g plain white flour
  • 250 g strong white flour
  • 1½ level tsp fine sea salt
  • 1 tsp instant dried yeast
  • 1+ tbsp olive oil
  • 325 ml warm water

The topping:

  • A glug of olive oil
  • 2 onions thinly sliced
  • 2 cloves garlic minced
  • 300 g kale stalks removed
  • 100 g chopped black olives
  • Salt and black pepper

Instructions
 

  • 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.

Notes

Adapted from HFW.
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