‘Eat Your Greens’ Pizza
with Heirloom Tomato Salad
Cooking time
30 minutes
Servings
2/4
Calories
970 /serving
Here’s a pizza with some real veg appeal. You’ll be eating your greens with gusto, thanks to a delectably creamy topping. Gently wilt down kale and leafy greens along with a good dose of aromatics from garlic and shallot, swirling in heavy cream at the last minute. A windfall of mozzarella ups the opulence a little more. Complete the look with a bright and bushy heirloom tomato salad that’s full of fall sunlight.
We will send you:
- 225g Heirloom tomatoes
- 120g Baby greens (baby spinach or kale)
- 2 Garlic cloves
- 1 Shallot (or onion)
- ½ Bunch of red kale
- 15ml Red wine vinegar
- 45ml Heavy cream
- 60g Grated mozzarella
- 454g Pizza dough
- 9g Mezzogiorno spices (salt, garlic, basil, sugar, dried carrot, onion, cayenne pepper sauce, sunflower oil, oregano, fennel, chives, crushed cayenne pepper)
Contains: Milk, Sulphites, Wheat
You will need:
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Total Fat
39 g
Saturated Fat
12 g
Sodium
1700 mg
Total Carb
125 g
Sugars
13 g
Protein
36 g
Fibre
11 g
Preparation
Prepare the pizza
Preheat the oven to 450°F. Set the dough aside to come up to room temperature. On the back of a well-oiled sheet pan, roll or stretch the dough out to a ½ inch thickness for a thick crust or ⅛ inch for a thin crust.
Mise en place
Remove the kale leaves from the stems; roughly chop the leaves. Roughly chop ½ the spinach. Cut the tomatoes into ½ inch wedges. Mince the garlic. Halve, peel and mince the shallot.
Sauté the aromatics
In a large pan, heat a generous drizzle of oil on medium-high. Add the garlic and shallot. Sauté, 30 sec. to 1 min., until fragrant. Transfer ½ to a large bowl.
Make the creamy greens
To the pan of remaining aromatics, add the kale. Sauté, 2 to 3 min., until wilted. Add the chopped spinach and sauté, 1 to 2 min., until wilted. Off the heat, add the cream, spices and S&P; stir well.
Assemble & bake the pizza
Top the pizza with the creamy greens and cheese. Drizzle the crust with oil. Bake on the bottom rack of the oven, rotating halfway, 16 to 20 min., until the dough is golden brown.
Make the salad & serve
To the bowl of aromatics, add the vinegar, 1 tbsp oil (double for 4 portions) and S&P; stir well. Add the tomatoes and remaining spinach; toss well. Divide the pizza (cut into wedges) and salad between your plates. Bon appétit!
