• Prep Time: Varies Cooking Time: 10-15 min

• 4 Servings

Dough:

• 1 teaspoon fresh yeast (1 teaspoon corresponds to approx. 4 g
• 11 – 12 dl wheat flour
• 2 tbsp olive oil
• 2 teaspoons of salt
• 5 dl of water

Topping:

• 1 red onion
• 3 tablespoons freshly squeezed lemon juice
• 150 g kale
• 1 tsp salt
• 1 tablespoon olive oil
• 2 packs of bacon (each 140 g)
• 2 dl crème fraîche
• 1 teaspoon chili flakes
• 2 dl finely grated parmesan (+ possibly extra for serving)

Crumble the yeast in a food processor with a dough hook or in a bowl. Add flour, oil, salt and water. Mix on low speed or by hand for 5-10 minutes.

Divide the dough into 4 pieces (for 4 portions) and shape into round, even balls and place on a baking paper-lined tray. Leave to rise under a damp kitchen towel for 4-5 hours at room temperature or 12-24 hours in the fridge.

Set the oven to 225°C.

Topping: Peel and thinly slice the onion. Mix with the lemon juice. Tear the kale into smaller pieces (remove the thick stem) and mix with salt and oil. Cut the bacon into pieces and fry until it gets a little colour. Drain on paper towels.

Roll out or roll out the pizza dough on 2 baking paper-lined baking sheets. Spread on crème fraiche and top with kale, bacon, chili flakes and parmesan.

Bake in the middle of the oven for 10-15 minutes or until lightly browned. Top with the pickled red onion and preferably extra parmesan. Serve with a salad.