Hugh's kale, onions and chestnuts, taken from his Three Good Things on More4. Hugh's recognised a simple pattern that underpins so many well-loved dishes – that they are little more or less than three good things on a plate and in this series, he pursues that idea, experimenting with different flavours and textures.Rate this recipe:
- 30 mins
- 10-15 mins
- 3 pizzas each serving 2-3
- For the pizza dough
- 250g plain white flour
- 250g strong white flour
- 1½ level teaspoons fine sea salt
- 1 teaspoon easy blend (instant) yeast
- 1 tablespoon rapeseed or olive oil, plus a little extra
- For the topping
- About 300g kale or cavolo nero, leaves stripped from stalks and cut into ribbons
- A dash of extra virgin olive oil, plus extra to trickle
- 25g butter
- 3 onions, finely sliced
- 3 garlic cloves, sliced
- 200g cooked peeled chestnuts (vacuum-packed are fine)
- Sea salt and freshly ground black pepper
Coming up with unusual pizza toppings has become a bit of an obsession for me – this is a current favourite. It’s not worth making the dough in smaller quantities than this, but if you’re only feeding a few, you can freeze some of the dough in pizza-sized portions) and scale down the topping accordingly.
To make the pizza dough, put the flours in a large bowl with the salt and yeast. Mix well. Add the 1 tablespoon oil and 325ml warm water and mix to a rough dough. Flour your hands a little. Tip the dough out on to a work surface and knead for 5–10 minutes until smooth. This is quite a loose, sticky dough – as it should be – so try not to add too much flour. It will become less sticky as you knead.
Trickle a little oil into a bowl, add the dough and turn it. Cover with a tea towel and leave in a warm place to rise until doubled in size, 1–2 hours. Preheat the oven to 250C/Gas 9, if it goes that high, or at least 220C/Gas 7. Put a baking sheet in to warm up.
Meanwhile, add the kale or cavolo to a pan of boiling salted water and cook for about 3 minutes until tender. Drain in a colander and refresh under cold water. Drain, then squeeze out excess water. Return the pan to a medium heat. Add a dash of extra virgin olive oil and the butter. Add the onions and sweat for about 10 minutes until soft and golden. Take out half the onions and combine with the kale. Add the garlic and chestnuts to the onions in the pan and cook for 5 minutes. Add 200ml water and simmer for 2–3 minutes. Blitz to a rough puree with a handheld stick blender. Season.
Tip the dough out on to a lightly floured surface and deflate with your fingers. Rest it for a few minutes, then cut into three. Roll out one piece as thinly as you can. Scatter a peel (pizza shovel) or another baking sheet with a little flour (or polenta) and place the dough base on it. Spread one-third of the chestnut puree over the base, then scatter over one-third of the kale and fried onion. Give the whole lot a generous trickle of olive oil and a sprinkle of salt.
Slide the pizza on to the hot baking sheet in the oven (for a really crisp crust). Or, simply lay the baking sheet on the hot one in the oven (to avoid the tricky pizza transfer). Bake the pizza for 10–12 minutes until crisp and golden brown at the edges – even a little burnt in places. Repeat with the remaining dough and topping.
This recipe is one of hundreds of new recipes which can be found in the book which inspired the series, Hugh's Three Good Things.
- Challenge Hugh and win a £2,000 River Cottage bundle
- Want more? Go to Hugh's Scrapbook at Channel 4
There are no comments available
- Creamy Brussels sprouts with chestnuts and bacon By: MarkD
- Vegetarian Haggis By: LucyEigg
- Creamed Kale Crostini By: River Cottage Christmas!
- Stuffed Courgette By: tamara
- Hugh's tomatoes, mint and olive oil By: Hugh's Three Good Things
- French Onion Soup By: Vegetarian Recipe Club
- Courgette and parmesan bake By: Hellybrief
- Hugh's clams, tomatoes and garlic By: Hugh's Three Good Things
- Roasted beetroot pizza with kale and anchovies By: MarkD
- Sage and Chestnut Soup By: River Cottage Christmas!
- Smoked Mackerel with Spring Onions & Horseradish Mayonnaise By: somersetchef
- Beany Lasagne (with soya milk bechamel) By: dipper
- Kale, onions, chestnuts By: Hugh's Three Good Things
- Dutch farmers- hotchpotch By: breyten
- Mediterranean Pasta By: flossie
- Gill Meller's kale, lobster and soy By: Hugh's Three Good Things
- Apple bacon - the danish adition By: The Cooking Affair
- Chard & new potato curry By: River Cottage Veg Every Day!
- Sticky Onion Marmalade By: pattesons
- Vegetables with Garlic Butter. By: River Cottage Veg Every Day!
- Florence Knight's beetroot, gorgonzola, poppy seeds By: Hugh's Three Good Things
- Onion and anchovy pissaladiere By: Three Go Mad
- Kale Flower Salad By: EdibleFlowers
- Gill Meller's courgettes, mangetout and lemon By: Hugh's Three Good Things
- Hugh's courgette, goats’ cheese and milk By: Hugh's Three Good Things
- Gill Meller's mushrooms, pastry and pancetta By: Hugh's Three Good Things
- Pheasant, bacon and prunes By: Hugh's Three Good Things
- Hugh's kale, chicken stock and spaghetti By: Hugh's Three Good Things
- Mussels With Cider, Green Onions And Bacon By: Every Day
- Saffron and Mussel Sauce By: somersetchef
- JP’s Green Tomato Chutney By: somersetchef
- Upside-down onion tart By: River Cottage Veg Every Day!
- Merguez liver and onions By: River Cottage Veg Every Day!
- Pear, spinach and blue cheese pizza By: River Cottage Fruit Every Day!
- Gill Meller's beetroot, yoghurt and walnut soup By: Hugh's Three Good Things
- Florence Knight's kale, squid, chickpeas By: Hugh's Three Good Things
- Gill Meller's grey mullet, tomato and red shallots By: Hugh's Three Good Things