- 500g strong white bread flour
- 1 tsp dried yeast
Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- semolina or polenta, for dusting
An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…
For the filling
- 12 slices chorizo
A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 2 garlic cloves, finely chopped
- 200g kale, cavolo nero or other leafy green
A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…
- 2 balls mozzarella, torn into pieces
- walnut-size lump of parmesan
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
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.