To make the dough, add the yeast, sugar and lukewarm water into a bowl. Stir through and leave to stand for about five minutes until the dough forms bubbles.
Add the flour and the salt into a mixing bowl and make a dent in the middle. Pour the yeast mixture in and ad the oil to it and mix everything well until you have a dough. Knead for about 4-5 minutes until it is smooth and elastic. Put the dough into a lightly greased bowl and cover with a clean, slightly moise towel. Place into a warm spot and leave to rise for about 30 minutes or until doubled in volume.
Preheat the oven to 200 C and place a large bakingtray or pizzastone into the oven. Roll out the dough to a rectangular size of about 20 x 40 cm and put on a piece of baking paper.
Heat the oil in a large frying pan on high heat. Add the mushrooms and quickly bake them with salt and pepper. Do this for about 6 minutes, Remove from the heat and add the kale (chopped small of course), chili flakes and lemon zest and shake to combine.
Spread the ricotta over the bottom of the pizza dough. Add the mushroom mixture on top. Remove the hot plate or stone from the oven and put the pizza on top. Bake for about 10-15 minutes or until the dough is cooked and golden. Sprinkle with the pecorino before serving.
Om het deeg te maken, doe je de gist, suiker en het lauwwarme water in een kommetje. Roer het door en laat ongeveer 5 minuten staan tot het bubbels gaat vormen.