Kale and Onion Pizza

Staff Writer
Kale and Onion Pizza
Simon Wheeler

Kale and Onion Pizza

This variation on the classic pizza recipe leaves out the tomato in order to emphasize the unusual flavor of the kale for a light, summer meal. Click Here to Read About River Cottage Veg.

6
Servings
272
Calories Per Serving
Deliver Ingredients
Makes
3 pizzas

Ingredients

  • 1 recipe magic bread dough
  • One 10-ounce bunch curly or Lacinato kale, stems removed
  • 3 Tablespoons canola or olive oil, plus a little extra to trickle
  • 2 onions, halved and thinly sliced
  • 2 cloves garlic, finely slivered
  • Sea salt and freshly ground black pepper, to taste
  • 3 1/2 Ounces mature Cheddar, grated

Directions

Prepare the dough, leave it to rise, and then punch it down according to the instructions on page 172.

Preheat the oven to  500 degrees if it goes that high, or to at least 425 degrees. Put in a baking sheet to heat up.

While the dough is rising, shred the kale leaves into ¼ to 1/3-inch wide ribbons. Heat the oil in a frying pan over medium heat and add the onions. Once sizzling, decrease the heat to low and cook gently, stirring from time to time, until the onions are soft and golden, 10 to 15 minutes, adding the garlic halfway through. Stir the shredded kale into the onions and cook for a further 5 minutes, stirring often, until the leaves have wilted. Season with salt and pepper.

After punching down the risen dough, leave it to rest for a few minutes, then cut it into three pieces. Roll out one piece as thinly as you can.

Scatter a baking peel (if you have one) or another baking sheet with a little flour and place the rolled-out dough on it. Spread one-third of the kale and one-third of the onions on the dough, then top with one-third of the grated Cheddar. Trickle with a little oil.

Slide the pizza onto the hot baking sheet in the oven if formed on a peel, or, if formed on a baking sheet, simply lay the baking sheet on the hot one in the oven. Bake for 10 to 12 minutes, until the crust is crisp and golden. Repeat with the remaining dough and topping. Serve hot, cut into wedges.

Kale Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Kale Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

Nutritional Facts

Total Fat
14g
22%
Sugar
3g
N/A
Saturated Fat
5g
23%
Cholesterol
17mg
6%
Protein
10g
20%
Carbs
28g
9%
Vitamin A
280µg
31%
Vitamin B12
0.1µg
2.4%
Vitamin B6
0.2mg
10.9%
Vitamin C
60mg
100%
Vitamin E
2mg
10%
Vitamin K
339µg
100%
Calcium
226mg
23%
Fiber
4g
14%
Folate (food)
90µg
N/A
Folate equivalent (total)
194µg
49%
Folic acid
61µg
N/A
Iron
2mg
11%
Magnesium
42mg
11%
Monounsaturated
7g
N/A
Niacin (B3)
2mg
11%
Phosphorus
175mg
25%
Polyunsaturated
2g
N/A
Potassium
357mg
10%
Riboflavin (B2)
0.3mg
15.1%
Sodium
359mg
15%
Thiamin (B1)
0.3mg
17.2%
Trans
0.2g
N/A
Zinc
1mg
8%

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