Eat Your Greens!

When I was younger, it was always “6 more spoonfuls.” Getting any kid to eat their greens has always seemed to be a bit of a mission for parents and so this pizza aims to take some of that stress away whilst still ensuring that nutritional hit is met! I recently discovered kale for myself after holding a healthy dose scepticism about its well-documented ‘superfood’ status for quite some time. I don’t necessarily buy into such media attention, but it tastes delicious (especially as a homemade pesto!) – and that’s good enough for me.

To make the kale pesto:

In a food processor, add 50g parmesan cheese, 50g pine nuts, 150ml olive oil and a generous handful of kale. Simply blitz the ingredients together and you’re good to go – it’s as simple as that! As this recipe only calls for 3 tbsp, you also have a ready-made dinner for tomorrow! Just add this to some pasta for a fresh take on another Italian classic.

To make the bases for this pizza, please click here.

Ingredients:

250g mascarpone cheese

3 tbsp kale pesto

120g asparagus

120g peas

½ cucumber

Method:

1.      Due to the ingredients that go into this topping, this pizza is best served cold. Therefore, when the bases have finished proving, they can be immediately baked in 210°C heat for 10 minutes.

2.      Once cooked, remove the bases from the oven and allow to cool – a perfect time to prepare the topping.

3.      Remove the woody ends of the asparagus and chop the stalks into 3. Add these, along with the peas, to some boiling water on the hob and cook until tender.

4.      Using a potato peeler, cut the cucumber into ribbons.

5.      Add 3 tbsp of your kale pesto to the mascarpone and mix together. This can then be evenly spread over your cool bases. To this, sprinkle over your veg and finish off with your cucumber ribbons.

6.      Buon appetito!