Mini kale, gouda and chilli pizzas recipe
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- Serves 4
- 15 mins to prepare, 30-60 mins to prove and 10 mins to cook
- 594 calories / serving
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 594.0kcal
- Fat
- 30g
- Saturates
- 13g
- Salt
- 2.1g
- Sugars
- 2g
of the Reference intake
Carbohydrate 53.9gProtein 27.0gFibre 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.
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