SMOKED SALMON & AVOCADO KALE PIZZA
SERVES 4 PREP + COOK 1 HOUR 5 MINS COST $$$$$
400g kale, trimmed, leaves only, chopped coarsely 3 cups grated mozzarella 4 eggs 1 1/ cups panko breadcrumbs 3 1 red onion, sliced thinly 200g sliced smoked salmon 1 avocado, sliced 2 cups baby rocket leaves 1 medium lemon, cut into 4 wedges
DILL & HORSERADISH CREAM CHEESE
185g block light cream cheese, softened ¼ cup chopped dill 2 tbsp horseradish cream 2 tsp 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; add 2 cups of the mozzarella, the 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 mins. Turn bases over and bake for a further 5 mins or until edges are browned.
4 DILL & HORSERADISH CREAM CHEESE Meanwhile, combine all ingredients in a medium bowl.
5 Spread cream cheese mixture over bases. Top with onion and remaining mozzarella. Bake for 10 mins or until cheese is melted and golden.
6 Top pizzas with smoked salmon, avocado and rocket. Serve with lemon wedges.