John Myers
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Kale Pizza … One More
The perfect kale pizza … one more recipe with a picture and simple step-by-step instructions.
Yeast dough
- Flour, about 400g
- 1/2 WürfelHefe
- Salt
Covering
- 2 Handvoll Grünkohl
- 1/2 Stange
- Some oil
- 1 1/2 geräucherte und gebrühte Bregenwürste
- 1/2 Becher Schmand
- 1/2 tbsp scharfen Senf
- Some pepper, salt and nutmeg
- Grated cheese
- Some slices of bacon
Yeast dough
- I made the yeast dough to the nose, mixed half a cube of yeast in a little lukewarm water, mixed what felt like 400 g flour with a little salt, and kneaded everything until the dough was smooth and pliable … it even worked right away , I usually have to add some more water or flour. The dough was then allowed to rest a little under a damp kitchen towel while I took care of the ingredients for the topping
Covering
- 2 Wash handfuls of kale, blanch in boiling salted water for about 1 minute, then briefly quench in cold water and drain in a sieve. Cut 1/2 stick of leek into thin slices and sauté in a pan in a little oil. Turn off the stove, mix the kale with the leek and a little pepper, salt and nutmeg and set aside, cut 1 1/2 smoked and brewed Bregenwurst sausages into thin slices, mix 1/2 cup of sour cream with 1/2 tbsp hot mustard. Roll out the dough and place on a greased or parchment-lined baking sheet, brush with the sour cream, spread the kale and leek mixture on top and the slices of Bregenwurst sausage on top. Finally, sprinkle the whole thing with grated cheese, put a few more bacon slices on top and then bake at 200 ° convection for about 25 minutes.
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