2-4 pizzas

Tomato sauce:
1/2 red onions
1 garlic clove
1 fresh tomato
1 tin peeled tomatoes
1/2 bunch fresh basil with stalks
1 small tin tomato puree
1 tbsp olive oil
Some dried thyme and oregano
Salt and pepper

Pizza dough:
150ml cold water
10 g yeast
1 tsp sugar
200 g flour, preferably 00 type (the classical pizza and pasta flour from Italy)
100 g semolina*
1 tbsp salt
1 tbsp olive oil

1 large bunch kale
2-3 garlic cloves
1/2 organic lemon, peeled
1 piece parmesan, approx. 7 x 7 cm
1 handful walnuts, toasted
200-300 ml good olive oil

200-300 g good, fresh mozzarella
2 chicken breasts, lightly boiled
15-20 cherry tomatoes, quartered
A drizzle of good olive oil
4 crisp chicken skins, baked sandwiched between 2 sheets of baking paper for 10 min. at 170 degrees
Salt and pepper

Tomato sauce: Blend all the ingredients together, and season with salt and pepper. Save any leftover sauce for the next day. With a little cream, water and chilli, it will make a delicious tomato soup. 

Pizza dough: Mix water, yeast and sugar together. Add half the type 00 and semolina when the yeast has dissolved. Mix together until all lumps have gone and add salt and oil before adding the rest of the flour in two goes - if the dough feels too moist, add 00-flour and knead for all your worth for 10 min., until the dough is smooth and flexible to touch.  

Cut into the dough and check that it is shiny on the inside. Leave the dough to rise in a refrigerator for an hour until it has doubled in size. Cut the dough into rolls of approx. 160 g. Knead the rolls by folding in towards the same point in the rolls until they have a smooth and elastic surface. The rolls must rebound by themselves when you press down on them.

Lay them on a tray and rest for 1 hour. 

Pesto: Pick kale from the stalk and put it in lightly salted boiling water for 1-2 min. Then immediately put it in cold water. Then mix the kale with the other ingredients.

Serving: Roll the base out to 30 cm diameter. Spread a good spoonful of tomato sauce over the base. Remember to leave 1/2 cm clear all around the edge for a crisp crust. Break up the mozzarella, and spread evenly over the base. Shred the chicken breast and distribute the tomatoes at random. Drizzle with olive oil and bake the pizza at the highest temperature for approx. 4 min., until the edges are golden and crisp. Drizzle on pesto and garnish with flakes of crisp chicken skins. Sprinkle with salt and pepper.

* coarsely milled durum flour. If you cannot obtain this, replace with 00-flour.