Smoked Salmon & Avocado Kale Pizza

SERVES 4 PREPARATION & COOKING 1 HOUR, 5 MINUTES

400g kale, trimmed, leaves

only, coarsely chopped

3 cups grated mozzarella

4 eggs

1 1 / cups panko breadcrumbs

3 1 red onion, thinly sliced 200g sliced smoked salmon

1 avocado, sliced

2 cups baby rocket leaves

1 medium lemon, cut into

4 wedges DILL & HORSERADISH

CREAM CHEESE

185g light cream cheese,

softened ¼ cup chopped dill 2 tablespoons horseradish

cream 2 teaspoons finely grated

lemon rind

1. Preheat oven to very hot, 240°C. Line two large oven trays with baking paper.

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

3. Bake bases for 20 minutes. Turn bases over and bake for a further 5 minutes or until edges are browned.

4. DILL & HORSERADISH CREAM CHEESE. Combine all ingredients in a medium bowl.

5. Spread cream cheese mixture over bases. Top with onion and remaining mozzarella. Bake for 10 minutes or until cheese is melted and golden.

6. Top pizzas with smoked salmon, avocado and rocket. Serve with lemon wedges.