Always check the labels of the products you use.
Method
- 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).
EU nutrition claims
- Source of protein: 3.1 g protein per 100 kcal, about 12% of energy (needs ≥ 12%)
- Low sugars: 1.4 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 181 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.1 g per serving
0.2 % of the 50 g daily maximum · 0.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 2 rimmed baking trays
- baking paper
- tea towel
- rolling pin
- small bowl
- medium bowl
- tongs
- wire rack
Nutrition per serving Calculated from USDA FoodData Central
| 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 ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
