Intothesauce’s Kale & Ricotta Cream Pizza

Method

• 1 Whisk together water, sugar, yeast and Red Island Extra Virgin Olive Oil in a bowl
• 2 Combine flours and salt in a stand mixer with the dough hook attached (or in a large mixing bowl)
• 3 Pour liquid mixture into flour mixture
• 4 Knead until well combined (around 3 minutes kneading or with the stand mixer on low)
• 5 Divide into two equal pieces and knead to shape - into smooth round balls
• 6 Place each piece of dough on a heavily floured surface and let it sit at room temperature, covered with a damp tea towel or cloth, for 3-4 hours (until doubled in size). The warmer the spot you choose, the faster the dough will rise. For a slow rise: you can put it in the fridge for 8-24 hours if you want to make it in advance. For this option, remove the dough 45 mins-1 hour before you’re ready to assemble the pizzas (room temperature is ideal for shaping)
• 7 For the ricotta cream, stir cream, lemon, garlic and Red Island Extra Virgin Olive Oil in a bowl until combined, taste and season
• 8 To make each pizza, preheat the oven for at least 30 minutes on the highest heat, fan forced. If you have one, preheat your pizza stone for up to an hour before baking. Alternatively, you can cook on an upside down baking tray
• 9 Place pizza dough on a heavily floured surface. Use your fingers to press down in the middle to create a base for the sauce, then stretch the middle outwards, leaving the circumference slightly fatter for a good crust.
• 10 Quickly slide a pizza peel or upside down baking tray to transfer from bench to oven. Spread over ricotta cream, top with kale and a drizzle of Red Island Extra Virgin Olive Oil
• 11 Brush the crust with more Red Island Extra Virgin Olive Oil and bake until deeply golden