Surrey Homes | SH37 | November 2017 | Gift supplement inside

Food
1. Preheat the oven to 250°C/480°F/gas
mark 9 or as high as it will go. Place a
pizza stone or an upside-down baking
tray in the oven to heat up too. Get all
your ingredients and equipment ready,
including taking the dough out of the
fridge 1 hour before you’re ready to cook.
2. Cut the kale away from the tough ribs,
then chop the tender leaves into bitesized
pieces or slice them into even-sized
shreds. Place the kale in a bowl, drizzle
with half of the oil and season with salt
and pepper. Toss to combine using your
hands, until the kale is coated with the
oil. This adds extra flavour and also
helps protect the kale from the heat
of the oven so that it doesn’t burn.
3. Stretch the pizza dough by hand or
roll it out. Sprinkle a pinch of salt
evenly over the dough, then brush
a little olive oil onto the rim with a
pastry brush to help it turn golden.
4. Using a ladle or big spoon, pour the
tomato sauce in the centre of the dough.
Spread it over the pizza in concentric
circles with the back of the ladle or
spoon, leaving a 2.5cm (1 in) border
clear around the edges for the crust.
You only want a thin layer of sauce.
5. Place a handful of the grated mozzarella
in a mound in the middle of the dough.
Use your palm to spread it out evenly
across the pizza, leaving the edges clear
for the crust. Scatter the pancetta on
top of the cheese, aiming to get a good
balance of ingredients across the pizza.
6. Check that there is no liquid on the peel or
board or your pizza won’t slide off. Shake
the board gently to see if the pizza will
move. If it doesn’t, lift up the pizza with a
dough cutter or spatula and sprinkle a little
flour on the board until it does move easily.
7. Slide the pizza off the peel or board onto
the pizza stone or upside-down baking
tray in the hot oven. After 4-5 minutes,
take it out and scatter the kale evenly
across the top. Return the pizza to the
oven for about 3-5 minutes more, until
the kale has just started to wilt (curly
kale needs to cook a little longer than
Tuscan kale). You want the bottom and
the crust to be cooked through and
golden and the cheese should be melted.
8. Remove from the oven again, transfer
to a wire cooling rack, then sprinkle
over the grated Parmesan and drizzle
with chilli oil. Allow to stand for 1
minute before cutting into slices.
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