Kale and garlic white pizza

Lay the base layer of about 120 g shredded full fat mozzarella onto a stretched dough.

Dump an entire bunch of thinly chopped kale on top; it shrinks in the oven.

Drop on 20 to 25 slices of oiled garlic with the oil that comes with them.

To make the oiled garlic, slice 15 to 20 cloves thinly, cover with olive oil and stir to combine; the oil keeps the garlic from burning.

Add about a quarter cup of grated Parmesan and a strong pinch of chili flakes.

Shimmy and bake five to six minutes.

Combine 50 g olive oil and 50 g freshly squeezed lemon juice and shake to emulsify.

Drizzle a very liberal amount over the baked pizza, maybe four to five tablespoons worth, and top with another dousing of Parmesan.