Ingredients for the Toppings: 2 tablespoons olive oil pinch of sugar 6 rashers of bacon 1 medium red onion, sliced thinly 1 bunch of kale, ribs removed and roughly chopped 5 oz crumbled gorgonzola or gruyere 3 oz grated good quality mozzarella half a cup of fresh parsley salt and pepper to taste
Method: – Preheat the oven to 450 F / 230 C and place a pizza stone (if you have one) inside. – if you don’t have a pizza stone, use an inverted baking tray/cookie sheet – Put the onions, olive oil, and sugar into a pan over medium heat and cook, stirring frequently, until the onions are wilted and brown, about 15 to 20 minutes. Reduce the heat if the onions are browning too quickly. Set aside to cool a bit. – In the same pan, cook the bacon until crispy (or to your liking). – Remove and add to the onions. Pour off all but one tablespoon of the fat. – Now place the kale in the same pan and cook until it wilts slightly, but not completely. Add a few tablespoons of water and cover, if necessary.
– Roll out the dough, and place on the heated pizza stone* (it will be VERY HOT! PLease be careful!) – *Sprinkle some corn meal on the stone/baking sheet to prevent sticking – loosely place the bacon, onions and kale on the dough, making sure to get an even mix. – sprinkle gorgonzola and mozzarella on top – drizzle with olive oil – place in oven and cook until cheese melts, about 12 to 15 minutes – pull the pizza out, and let cool for 5 minutes. – Sprinkle the chopped parsley on top, along with some course sea salt and black pepper Cut the pizza up into as many slices as you like, and, for an added bonus, add half of a sliced avocado. You won’t regret it!
*Oh my goodness this is delicious!