SMOKED SALMON & AVOCADO KALE PIZZA

PREP + COOK TIME 1 HOUR SERVES 4

400g kale, trimmed, leaves only,

chopped coarsely

3 cups (300g) grated mozzarella 4 eggs

1⅓ cups (100g) panko (japanese)

breadcrumbs

1 small red onion (100g), sliced

thinly

200g sliced smoked salmon 1 medium avocado (250g), sliced 2 cups (35g) baby rocket leaves 1 medium lemon (140g), cut into

4 wedges

DILL & HORSERADISH

CREAM CHEESE

185g light cream cheese, softened ¼ cup chopped fresh dill 2 tablespoons horseradish cream 2 teaspoons finely grated lemon rind

1 Preheat oven to 240°C/220°C fan. Line two large oven trays with baking paper.

2 Process kale, in two batches, until finely chopped. Return kale to processor; add 2 cups of the mozzarella, the eggs and breadcrumbs. Process until a sticky dough forms. Divide the dough in half. Spread the dough over trays to make two 22cm x 32cm rectangles.

3 Bake bases for 20 minutes. Turn bases over and bake for a further 5 minutes or until edges are browned. 4 Meanwhile, make dill and horseradish cream cheese.