Creamed Kale Pizza with Lemon, Parmesan and Shallot
Inspired by techniques from NYT Cooking.
Massaged kale under a lemony garlic cream with mozzarella and parmesan, topped with thin shallot rings on a golden rectangular base.
Always check the labels of the products you use.
Method
Unlock all flavours with Premium
This flavour is part of Premium. You can see the ingredients and nutrition; the quantities and the full method are for members.
Premium: $4.99/month or $39.99/year.
Equipment
- 2 rimmed baking trays
- baking paper
- tea towel
- rolling pin
- small bowl
- medium bowl
- tongs
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 526 kcal |
| Protein | 16.3 g |
| Carbohydrate | 55.1 g |
| of which sugars | 2.6 g |
| of which free sugars | 0.1 g |
| Fat | 26.9 g |
| of which saturates | 13.1 g |
| Fibre | 3.4 g |
| Salt | 2.54 g |
Protein per 100 kcal
3.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Cream
- 120 ml double cream
- 15 g parmesan, finely grated
- 15 ml lemon juice
- 1 garlic cloves, finely grated
- ¼ tsp ground nutmeg (optional)
- ¼ tsp dried chilli flakes
- 1.5 g fine sea salt or table salt about ¼ tsp
Topping
- 115 g curly kale leaves, coarsely chopped
- 15 ml extra-virgin olive oil
- 1.5 g fine sea salt or table salt about ¼ tsp
- 5 ml olive oil, for the baking paper
- 115 g mozzarella, grated
- 1 shallot, thinly sliced
Dough
- 450 g pizza dough, shop-bought or homemade, at room temperature
- 1
Heat. Place a rimmed baking tray on the lowest shelf and set the oven to 230 °C.
- 2
Cream. Combine 120 ml double cream, 15 g parmesan, 15 ml lemon juice, 1 grated garlic clove, ¼ tsp optional nutmeg, ¼ tsp chilli flakes and ¼ tsp salt in a small bowl and stir until smooth.
- 3
Wilt. In a medium bowl, rub 115 g curly kale with 15 ml oil and another ¼ tsp salt, squeezing firmly with your hands until the leaves soften.
- 4
Prepare base. Set a tea towel on the work surface, place an inverted tray on top as a makeshift peel, line it with baking paper and brush the paper lightly with 5 ml oil.
- 5
Stretch. Roll or stretch the 450 g dough on the paper to roughly 23 x 33 cm; if it springs back, rest for a few minutes before trying again.
- 6
Layer. Scatter 115 g grated mozzarella evenly across the base, distribute the wilted kale in an even layer, spoon the cream mixture over the top and crown with the 1 thinly sliced shallot.
- 7
Bake. Pull out the hot tray from below, slide the paper and pizza onto it and bake for 14 to 16 minutes until the cheese and crust are golden.
- 8
Serve. Use tongs to transfer the pizza to a cooling rack, leaving the paper behind; rest for a few minutes before cutting.
Storage
Keep leftovers chilled and eat within 2 days. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
