Kale Prosciutto & Pine Nut Pizza

Kale Prosciutto & Pine Nut Pizza

Serves

4

Prep Time

15 mins

Cook Time

20 mins

  • 1 bunch kale, washed, dried
  • 2 tbs extra virgin olive oil
  • 1 long red chilli, finely chopped
  • 1 long green chilli, finely chopped
  • 2 garlic cloves, crushed
  • ½ cup tomato passata
  • 6 slices prosciutto, torn
  • 150g fresh ricotta, broken into pieces
  • 2 tbs pine nuts, toasted
  • 20g parmesan, finely grated
  • lemon wedges, to serve

Pizza Dough

  • ¾ cup warm water
  • 1 tsp instant dried yeast
  • pinch salt
  • ½ tsp caster sugar
  • 2 tbs olive oil
  • 2 cups plain flour

1

To make the pizza dough; combine the water, yeast, salt, sugar and oil in a jug, Sift flour into a large bowl, add the yeast mixture and mix to form a soft dough. Turn dough onto a lightly floured surface and knead for 8 minutes or until elastic. When you press the top of the dough, it should bounce back and leave no indentation. Cut the dough in half.

2

Put two large baking trays into the oven, increase oven to 220°C fan forced. Remove the centre stem from kale leaves. Tear kale into pieces. Combine oil, chilli and garlic in a large bowl. Add kale, toss to combine.

3

Roll each piece of dough out on a sheet of baking paper. Spread ¼ cup of passata over each pizza dough. Top with ricotta, kale and prosciutto. Transfer pizzas the hot baking trays and bake 12-15 minutes or until the base is golden and crisp. Scatter over pine nuts and parmesan. Cut into wedges, serve with lemon wedge

TIP

Save time by using Butler & Bentley’s pizza base available to purchase in our SHOP.