Brassicas are not the first port of call for the home pizza chef, but they offer a great alternative to the usual topping fayre. Cooked down with onions and garlic they create an unctiuous sweet and iron rich base on which to place your chosen cheese.
You will need (makes 6 small pizzas)
For the pizza base
3g dried yeast
150ml warm water
500g strong white flour
1 tsp salt
1 tbsp olive oil
For the topping
A glug of olive oil
2 onions, halved and thinly sliced
1 large clove of garlic, finely chopped
350g of spring greens, kale, cavolo nero or other brassica leaves (stalks removed)
75g mature cheddar, grated
75g mozarella
Salt and black pepper
Mix all the pizza ingredients together to form a dough. Continue to knead until the dough becomes more silken and springy. It’s impossble to say how long this could take, but after six or seven minutes you should be pretty much there. Place the dough in an oiled bowl and cover with clingfilm or a damp teatowel. Leave to prove for an hour or so, or until the dough has doubled in size.
Whilst the dough proves, finely slice a couple of onions and a large clove of garlic, and slowly cook in a little oil until it is wonderfuly soft and transulcent. When the onions are done, add the finely shredded greens, allowing them to soften and combine with the sweet allium mix. Take the dough, divide it into 6, shape into balls, then roll out on a floured surface to about the thickness of a pound coin.
I find that pizzas in a home oven benefit from being placed onto a hot baking sheet. I use a piece of floured plywood to peel the pizza in to the oven and onto a preheated baking tray (set your oven to hot, as hot as it goes). The additional heat from below helps to ensure the crisp bottom required of a decent pizza, and aids the speedy baking of the dough. So, spread each pizza with the onion, garlic, brassica mix, then top with the two cheeses. Bake for 7-8 minutes until they are crisp and golden.