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Mini kale, gouda and chilli pizzas recipe

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

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
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.

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