SMOKED SAL­MON & AV­O­CADO KALE PIZZA

Woman’s Day (Australia) - - Food To Love -

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.

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