This 'folded pizza' is an excellent way to pack some greens into a meal
For the crust (or use store-bought pizza dough):
- 500g strong white bread flour
- 1 tsp dried yeast
- 1 tbsp olive oil
- semolina or polenta, for dusting
For the filling:
- 12 slices chorizo
- 2 garlic cloves, finely chopped
- 200g spring greens, kale, cavolo nero or any other leafy greens
- 2 balls mozzarella, torn into pieces
- walnut-size lump of parmesan
- If you are making your own dough, start here. If not, skip to step 2. Put the flour, yeast, 1 tbsp oil, 300ml lukewarm water and a big pinch of salt in a bowl and mix to a soft, wettish dough. Knead in a mixer or by hand, lifting the dough as you work it to keep it light, until the dough is smooth – about 10 mins. Try not to add any more flour; it will get less wet as you work it, but should still be very soft when you finish kneading. Put in a bowl, cover and leave to rise for 2 hrs.
- Heat oven to 200C/180C fan/gas 6. Put a pizza stone or heavy baking sheet in the oven. Cut any central tough veins out of the greens, then finely shred the leaves.
- Divide the dough into 2 pieces. Roll one piece out into the largest rectangle that you can, then layer half the chorizo onto one half of it leaving a border around the edge. Sizzle the garlic in a little oil in a pan, then add the greens and toss. Tip half onto the chorizo, then add half the mozzarella and grate over lots of Parmesan. Fold the dough over, fold in and pinch the sides together, and slide onto a baking sheet dusted with semolina. Repeat with the remaining dough and filling, then bake for 15-20 mins or until puffed up and browned.