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1
In a large bowl, combine the two types of flour, the salt, and the yeast, and whisk to combine.
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2
Add the water and, using a spoon, stir ingredients together until combined. If the dough feels too dry, you can add a bit of water, one tablespoon at a time, until it feels right. Once dough is mixed, add in 1 tablespoon of olive oil, and stir again until just combined.
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3
Cover bowl with plastic wrap and set aside on the counter to rise for 10-12 hours. The dough should be about doubled in size. (Please note that rising time will be affected by the room temperature. If your home is on the cool side, the dough may take a bit longer to rise.)
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4
In a large frying pan set over medium heat, melt the butter and olive oil.
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5
Add the onions, sugar, and a good pinch of salt, and saute until deeply golden and caramelized, stirring often. This should take between 20-30 minutes. I usually turn the burner temperature down as the onions cook, to ensure they don't burn.
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6
Once the onions are caramelized, add the kale to the pan, along with a pinch of salt and some ground pepper, and saute for a couple of minutes, until slightly wilted. Remove from heat, and set aside to cool slightly.
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7
Preheat your oven to 450u00b0 Fahrenheit.
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8
Transfer the dough to a floured countertop and divide it into two pieces. Line two baking sheets with parchment paper, then lightly oil the parchment paper. This dough is very sticky! Transfer each piece of dough to one of the baking sheets, then, using lightly oiled hands, press and shape each piece into a large rectangle or oval. (If you don't have two baking sheets, just bake one pizza at a time.)
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9
Spread half the pesto on each rectangle, then top with the kale and onion mixture, then the cheddar.
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10
Bake until the dough is golden and cooked through, and the cheese is melted and bubbling - about 15 minutes.
