Make the dough. In the bowl of a food processor or stand mixer fitted with a dough blade, pulse a few times to combine the bread flour, yeast and salt. Add olive oil, and with the machine running, slowly stream in the warm water until the dough forms a ball.

Allow to rest for 2 minutes, then run the machine for another 30 seconds. Knead for up to a minute if desired, then add to a bowl with a drizzle of olive oil, cover with plastic wrap and leave out at room temperature for about an hour, or until dough has doubled in size.

Make the chimichurri. Using a blender or an immersion blender, combine parsley, cilantro, scallions, red wine vinegar, garlic, honey and red pepper flakes and blend together. Add olive oil and a sprinkling of salt, and blend again to combine into a homogenous mixture. Taste for seasoning, cover and refrigerate until you’re ready to assemble your pizza.

Prep the pizza toppings. Place the potatoes in a pot, cover with water, add ½ a teaspoon of salt and bring to a boil. Boil until the potatoes are slightly tender but still firm. Drain in a colander to allow excess water to evaporate. Once the potatoes have cooled slightly, slice them using a mandolin to roughly ¹/8”.

Cook the bacon in a pan over a medium-low heat until it’s cooked through but not completely crispy. The pizza will be baked at a high heat, so we want to make sure the bacon does not burn. Place atop a bed of paper towels to drain, and set aside.

Make the caramelized onions by adding the slices to a small frying pan over low heat, with ½ a teaspoon of salt. Stir regularly until caramelized, about 20 minutes. Set aside.

Season the kale with a sprinkle of salt and pepper, and give it a light drizzle of olive oil. Massage into the leaves and set aside.

Oil a large baking sheet and heat the oven to 450°. Add the dough to the baking sheet, stretching and flattening it to your desired shape and size. I usually go for a thickness of about ½”. Add some of the chimichurri, enough to spread evenly across the dough. Layer thinly sliced potatoes in rows, slightly overlapping each other until the entire pizza is covered. Add the kale leaves, tucking slightly under potato slices as you go. Sprinkle on bacon, tomatoes and feta.

Prior to putting the pizza in the oven, place the baking sheet atop 2 burners on the stovetop and turn them both to medium-high — this step ensures an extra-crispy bottom. You’ll see the pizza begin to bubble. Heat for about 2 minutes before transferring to the oven. Bake in the oven for about 12 minutes, until the crust is golden brown and the feta has begun to brown as well.

Allow to cool for a few minutes before cutting. Add dollops of caramelized onions on the pizza, and add a final drizzle of chimichurri to serve.