Put the flour, sugar, yeast, 50g of the semolina, 30ml of the oil and 320ml warm water in the bowl of a stand mixer.

Knead for 10 minutes on medium-high speed, adding the salt halfway through.

Tip out on to a lightly floured work surface.

Gently shape the dough into a smooth ball and put it in a large bowl.

Cover and keep in a warm spot for two hours, until doubled in size.

Grease the oven tray with oil and scatter the remaining semolina over it.

Tip out the dough on to a lightly floured work surface and reshape it into a ball.

Use your fingertips to spread it out into a roughly 20cm x 30cm rectangle.

Lay the dough in the centre of the tray and leave to rest uncovered for 90 minutes.

Heat the oven to its highest setting.

Drizzle the oil over the dough and scatter over the toppings.

Bake for 18-20 minutes, until the crust is golden and crisp.

To make the chilli honey, put the chilli flakes and tomato paste in a small saucepan with water.

Bring to a simmer, then cook for 90 seconds.

Take off the heat, stir in the oil and leave to cool.

Whisk in the honey, water, and salt.

For the kale and basil sauce, blanch the kale leaves in boiling water for two minutes.

Drain and cool under running cold water.

Squeeze out the excess water, then put the kale in a food processor with the remaining sauce ingredients.

Blitz smooth and set aside.

Toss the onions in oil and salt, then griddle for three to four minutes on each side.

Heat the oven to its highest setting.

Drizzle oil over the uncooked pizza base, spread two-thirds of the kale sauce on top, and scatter the cheese evenly.

Bake for 18-20 minutes, then spoon over the remaining sauce, scatter on the charred onions, and drizzle over the chilli honey.

Put a saucepan on a medium-high heat, add the oil, garlic, chilli flakes, and pepper, and sizzle for a minute.

Add the tomatoes, sugar, vinegar, and salt, and cook for 20 minutes.

Heat the oven to 230C.

Put all the ingredients for the mushrooms in a bowl and mix well.

Roast the mushrooms for 12 minutes.

Heat the oven to its highest setting.

Drizzle oil over the uncooked pizza base, spoon the tomato sauce evenly on top, and scatter the mozzarella over it.

Scatter on the mushrooms and bake for 18-20 minutes.

Remove from the oven, then dollop and smear the ricotta on top of the pizza.

Season with salt and pepper, scatter over the basil leaves, and serve.