Kale fiorentina pizzas

Kale fiorentina pizzas

  • serves 2
  • A little effort

We've swapped spinach for kale in this twist on a classic fiorentina pizza. Easy to make and under 500 calories, it beats a take-away

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Ingredients

  • ciabatta bread mix 150g 
  • olive oil
  • onion 1 small, finely chopped
  • garlic 2 cloves, crushed 
  • kale 75g, thick stalks discarded 
  • flour or semolina for dusting
  • sun-dried tomato paste 2 tbsp
  • raisins or sultanas 2 tbsp
  • anchovies 6 (optional) 
  • parmesan or grana padano 30g
  • eggs 2 small 

Method

  • Step 1

    Make up the ciabatta bread mix following pack instructions, adding ½ tbsp olive oil. Cover and leave in a warm place until the dough has doubled in size.

  • Step 2

    Meanwhile, fry the onion and garlic gently in ½ tbsp oil. Roughly chop the kale, then stir into the onion with a splash of water and cook until the kale is wilted and and the water has evaporated.

  • Step 3

    Heat the oven to 220C/fan 200C/gas 7. Divide the dough in 2, and roll both out on a lightly floured surface to make an oval about 10 x 20cm. Lift both onto a baking sheet dusted with a little more flour or semolina.

  • Step 4

    Mix the tomato paste with 1 tbsp of water, and spread it over the bases. Spoon over the kale mixture, then scatter with the raisins and anchovies (if using). Crack an egg onto each pizza and finely grate the parmesan over. Season and bake for 10-15 minutes, or until the pizza base is crisp and the egg whites are set but the yolks are still a little runny.

Nutritional Information

  • Kcals 469
  • Fat 20.2g
  • Saturates 6.1g
  • Carbs 48.3g
  • Fibre 3.6g
  • Protein 21.5g
  • Salt 1.9g
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