dough for two pizzas
two big handfuls of kale, ribs removed
extra virgin olive oil
120g oyster mushrooms, trimmed, cleaned, torn into strips
Sherry vinegar
10g fermented chile
60g English Sharp Cheddar, cut into small chunks
1 clove garlic, peeled and very thinly sliced
36g parmigiano, finely grated

Preheat the oven to the highest temperature possible. Place a pizza stone or tiles on the middle rack of the oven and let it heat up for 1 hour.

Tear the kale into pieces a little bigger than bite-size, put them in a bowl, and dress with a splash of olive oil and a pinch of salt. Set aside.

In a large sauté pan coated with olive oil and set over almost high heat, sauté the mushroom pieces until they begin to brown at the edges. Don't move them around too much or they won't get a chance to brown. Add a splash of vinegar and let it cook off for 30 seconds. Remove from the heat and set aside.

Scatter the garlic over the dough. Follow it with the kale, which should cover the round in a thick layer (don't worry if it looks like too much – it will shrink down in the heat of the oven). Distribute the mushroom over the kale and follow it with the cheddar. Scatter the parmigiano on top. Bake the pizza until it's golden brown and bubbly, scatter with chiles.