Kale fiorentina pizzas
- Preparation and cooking time
- Total time
- + rising
- Easy
- Serves 2
Skip to ingredients
- 150g ciabatta bread mix
- olive oil
- 1 small onionfinely chopped
- 2 cloves garliccrushed
- 75g kalethick stalks discarded
- for dusting flour or semolina
- 2 tbsp sun-dried tomato paste
- 2 tbsp raisins or sultanas
- 6 (optional) anchovies
- 30g parmesan or grana padano
- 2 small eggs
Nutrition: per serving
- kcal469
- fat20.2g
- saturates6.1g
- carbs48.3g
- fibre3.6g
- protein21.5g
- salt1.9g
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.
