Mini kale, gouda and chilli pizzas recipe

  • Serves 4
  • 15 mins to prepare, 30-60 mins to prove and 10 mins to cook
  • 594 calories / serving
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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.

Pour the pizza base mixes into a mixing bowl. Add 200ml (7fl oz) 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 minutes, 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 minutes, 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 minute. Add the blanched kale and mix well.

Divide the dough into 4 pieces and roll out each to a 15cm (6in) round on a foured surface. Top with half the cheese and bake for 5 minutes. Top with the kale mixture and remaining cheese, then bake until golden.

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  • 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
  • 1 x 206g pack curly kale, blanched
  • 200g (7oz) Gouda, diced
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  • Energy 2475kj 594kcal 30%
  • Fat 29.7g 42%
  • Saturates 13g 65%
  • Sugars 1.6g 2%
  • Salt 2.1g 35%

of the reference intake
Carbohydrate 53.9g Protein 27g Fibre 4.7g

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