-
-
Add this recipe to your binder
This recipe is in your binder
-
Mini kale, gouda and chilli pizzas recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
1 rating
Nutritious kale really packs a punch when fried with chilli and garlic– cover with creamy melted Gouda cheese to create the perfect pizza topping. These mini pizzas provide a fun way to get kids eating vegetables whilst also offering a tasty treat for adults. See method
Ingredients
- 2 x 145g packs pizza base mix
- flour, for dusting
- 2 tbsp olive oil
- 1 red chilli, seeded and sliced
- 2 garlic cloves, sliced
- 206g pack curly kale, blanched
- 200g Gouda, diced
Each serving contains
-
Energy
2475kj
594kcal
30%
-
Fat
30g
42%
-
Saturates
13g
65%
-
Sugars
2g
2%
-
Salt
2.1g
35%
of the reference intake
Carbohydrate 53.9g
Protein 27g
Fibre 4.7g
Method
- Pour the pizza base mixes into a mixing bowl. Add 200ml warm water and a little salt, stirring until it forms a ball of dough. Tip the dough out onto a lightly floured surface and knead for 5 mins, or until smooth.
- Wipe the mixing bowl clean and add 1 tbsp oil. Return the dough to the bowl and turn to coat in the oil. Cover and set aside somewhere warm for 30-60 mins, until doubled in size.
- Preheat the oven to its highest setting. In a pan, fry the chilli and garlic in the remaining oil for 1 min. Add the blanched kale and mix well.
- Divide the dough into 4 pieces and roll out each to a 15cm round on a floured surface. Top with half the cheese and bake for 5 mins. Top with the kale mixture and remaining cheese, then bake until golden.
See more Seasonal recipes