Inspired by The Kitchn's post on using garlicky kale as a pizza topping, I added some crispy, burnt onions à la Mark Bittman and discovered my new favorite pizza! I was surprised to find that the kale crisped up almost as much as kale chips, and the onions added a nice sweetness while the parmesan added a good shot of umami. Use your favorite pizza dough for this; I'm partial to Ken Forkish's Same Day Straight pizza dough myself. —Joy Huang | The Cooking of Joy
Set the oven to 550°F 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 ¼ from the top of the oven now.
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.
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.
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.
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.
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.
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.
Let both pizzas cool on a wire rack for about 5 minutes before slicing and serving.