Kale Pizza with Mozzarella

Method

1. 1

   Step 1

   Take the dough out of the fridge 30–60 minutes before baking and leave it covered at room temperature, so it relaxes and stretches easily.

2. 2

   Step 2

   Place a pizza stone or an upturned heavy baking tray on a shelf between the middle and the top, and heat the oven to its hottest setting, usually 240–250 °C, for at least 30 minutes.

3. 3

   Step 3

   Rinse the kale under cool running water, rubbing the leaves gently, then drain and dry very thoroughly in a salad spinner or with a clean towel — wet leaves steam instead of crisping. Strip the leaves from the stems and tear them into bite-sized pieces.

4. 4

   Step 4

   Put the kale in a bowl with 1 tablespoon of olive oil and a pinch of salt, and rub with your fingers until every piece is lightly coated and glossy.

5. 5

   Step 5

   Stir the passata with the garlic, oregano, 1 tablespoon of olive oil and a pinch of salt. Tear the mozzarella into small pieces and pat it dry with paper towels.

   Tip: Drying the mozzarella stops it releasing water onto the pizza and keeps the base crisp.

6. 6

   Step 6

   On a lightly floured surface, press and stretch one dough ball into a 28–30 cm round, leaving the rim slightly thicker. Lay it on a sheet of baking paper.

7. 7

   Step 7

   Spread half the sauce thinly over the base, leaving a 2 cm border. Scatter over half the mozzarella, then half the kale, tucking some leaves partly under the cheese.

   Tip: Leaves tucked under the cheese stay tender while those on top crisp up — the mix gives the best texture.

8. 8

   Step 8

   Slide the pizza, on its paper, onto the hot stone or tray. Bake for 8–12 minutes, until the crust is puffed and deep golden, the cheese is bubbling with a few brown spots and the kale is crisp at the edges. Check after 6 minutes: if the kale is darkening too fast, move the pizza to a lower shelf.

9. 9

   Step 9

   Lift the pizza out with oven gloves, finish with chili flakes and a thin drizzle of olive oil, rest for 1 minute and slice. Repeat with the second dough ball while you eat the first.

Cooking tips

• The hotter the oven, the crisper the base: give it a full 30 minutes to preheat.
• Use just enough oil to coat the kale — too much makes it greasy, too little and it scorches.
• Don’t overload the pizza: a thin layer of sauce and cheese keeps the base crisp.

Storage & leftovers

Refrigerate leftover slices in a covered container within 2 hours and eat within 3–4 days. Reheat in a hot oven (about 200 °C) or a dry frying pan for a few minutes until piping hot throughout; the kale will be softer than when freshly baked.