Made in our savagely hot Ooni pizza oven cranked up with charcoal to 500°C and with Gill Mellor’s pizza dough. You can choose your own pizza cooking method (oven as hot as it goes etc) and pizza dough recipe, or even buy some of the ready-made bases you can get now. This is all about the topping which was inspired by our favourite farm shop (the McNally’s in north County Dublin) which had fabulous green and red kale.
We make odd-shaped pizzas, one day we’ll pay enough attention to do round ones… maybe.
Kale & Onion Pizza Topping – enough for 3 pizzas
- 3 tbsp olive oil, plus a little extra
- 2 onions, thinly sliced
- 2 garlic cloves, thinly sliced
- 300g bunch curly kale or cavolo nero, sliced into fine ribbons
- 100g mature Cheddar
Heat the oil in a frying pan over a medium heat, then add the onions. When they start to sizzle, turn the heat to low and cook gently for about 15 minutes, or until soft and golden. Add the garlic halfway through.
Stir the kale into the onions and cook for another 5 minutes, stirring, until the leaves have wilted. Season with salt and pepper.
Spread a third of the kale and onions over your pizza base and top with a third of the cheddar. Drizzle with some olive oil and cook in a roasting hot oven until done to your liking.
(Original recipe from River Cottage Veg Everyday! by Hugh Fearnley-Whittingstall, Bloomsbury, 2011.)
Jono & Jules do food & wine 
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