Pre-heat your oven to its hottest setting, and lightly flour your worksurface with semolina flour (which adds a lovely crunch to your pizza). Roll or stretch your dough to approx. 10-12 inches in diameter (this will give you a classic Neapolitan style thin and crispy pizza).
Move your pizza base to a lightly floured baking tray, spread the humous across the surface. Scatter the tomatoes, cheese and kale across the top and move to the hot oven for approx. 8-10 mins until the crust has turned golden brown and the toppings are bubbling. Remove from the oven and leave to cool for 3-5 mins.
As well as preventing burnt mouths, this also helps the pizza topping to ‘set’ and means your toppings won’t slide when you slice into it! Slice, share and enjoy with a fresh green salad.
We’d love to see your pizzas on our social media @northerndoughco please tag us in your delicious creations!