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1
Set the oven to 550u00b0F or as hot as it will go and let it heat for at least a half an hour before making the pizza. If you have a pizza stone, put it on a rack about 1/4 from the top of the oven now.
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2
In the meantime, wash and tear up the kale into bite-sized pieces. Dry well (I used a salad spinner) and dress with a few glugs of olive oil; add the minced garlic and salt and black pepper to taste. Mix well and set aside.
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3
Heat a non-stick pan on medium-high and add the onions. Stir occasionally, and once the onions start to blacken and stick, add a little olive oil. Continue to stir and cook the onions, adding a little more olive oil when dry, until crispy and slightly burnt.
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4
When ready to make the pizza, tear off two pieces of parchment paper roughly 12-inches wide. Stretch out a ball of dough into about a 10-inch circle and place onto the parchment paper.
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5
Spoon a few teaspoons of olive oil into the center of the pizza and use the back of a spoon to spread it out to the edges. Add half of the crispy, burnt onions.
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6
Pile on half the kale. (It will seem like a lot, but don't worry, the kale will shrink a lot in the oven.) Top with a few shavings or a sprinkle of grated parmesan cheese. Repeat with the other ball of pizza dough.
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7
Carefully and quickly slide the pizza with the parchment paper onto the pizza stone. Bake each pizza for about 7 minutes in the oven until the crust is nicely browned, the kale leaves have crisped up, and the cheese looks toasted.
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8
Let both pizzas cool on a wire rack for about 5 minutes before slicing and serving.
