Farm 2 Fork Goes Online - Kale + Wild Garlic Pizza

You will need:

400g plain flour

½ tsp yeast

1 tsp caster sugar

handful of kale leaves

tomato

250-300g of cheese

handful of wild garlic

crushed tomatoes

oil

extra flour for dusting surfaces

1. Preheat the oven to the hottest it will go (around 240°C, fan 220°C, gas 9), before starting to make the dough. Put in a couple of large baking trays, to get really hot.

2. Mix the flour, yeast, salt and sugar together in a mixing bowl. Make a well in the centre and add the oil, then gradually add about 200ml water to bring together as a dough. Tip out onto a floured surface and knead for 1 minute, just until smooth.

3. Leave to rest in the bowl while you prepare your pizza toppings.

4. Shred the kale leaves into large chunks, slice the tomato and grate the cheese.

5. Chop up the wild garlic as small as you can and place into a bowl. Add the crushed tomatoes and mash together until it has blended together (this will make the sauce).

6. It’s time to shape the pizzas! Divide the dough into balls and roll out one ball at a time on a lightly floured surface, to about 20cm in diameter. Sprinkle a large square of baking paper with extra flour then lift the dough onto the paper. Stretch and press the pizza dough with your fingertips until it is the desired size, indenting a thicker crust around the edges. The middle should be about 5mm, and the crust about 1cm deep.

7. Spread the pizzas with a little sauce and add your toppings (don’t add too many, or you’ll end up with a soggy pizza). Drizzle with a little oil..

8. Slide the pizzas onto the preheated baking trays, still on the lining paper to help lift them easily. Bake for 10-15 minutes until the base is golden and crisp.