Kale, sausage & taleggio pizza
Make a thin base then top with meatballs and oozing cheese inspired by the pizzerias of Italy, via Brooklyn
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 45 mins
- Make up the bread mix following pack instructions and leave to prove while you make the topping.
- Heat the oven to 220C/fan 200C/gas 7. Blanch the kale for 2 minutes in boiling salted water then drain well and roughly chop.
- Mix the sausage meat with the fennel and season. Roll into walnut-sized nuggets. Mix the garlic with 2 tbsp olive oil.
- Roll out the dough to a large circle. Drizzle over half the garlic oil then top with the kale, taleggio and nuggets of sausage. Drizzle over the rest of the oil and sprinkle over the chilli flakes. Bake for 15-20 minutes until golden and the sausage is cooked through.
PER SERVING
837 kcalories, protein 33.8g, carbohydrate 62.8g, fat 50.5 g, saturated fat 18.7g, fibre 4.6g, salt 4.9 g
Recipe from olive magazine, April 2012.
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http://www.bbcgoodfood.com/recipes/2085638/
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Ingredients
- 250g ciabatta bread mix
- 100g kale , stems removed
- 3 pork sausages , skins removed
- 1 tsp fennel seeds , roughly crushed
- 1 garlic clove , crushed
- olive oil
- 100g taleggio cheese , sliced
- a big pinch chilli flakes
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Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 45 mins
Ingredients
- 250g ciabatta bread mix
- 100g kale , stems removed
- 3 pork sausages , skins removed
- 1 tsp fennel seeds , roughly crushed
- 1 garlic clove , crushed
- olive oil
- 100g taleggio cheese , sliced
- a big pinch chilli flakes
PER SERVING
837 kcalories, protein 33.8g, carbohydrate 62.8g, fat 50.5 g, saturated fat 18.7g, fibre 4.6g, salt 4.9 g
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30 April 2012
Beth rated and commented on this recipe
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