Kale pizza

Ingredients for 4 servings:

• Pizza dough for a baking tray
• 1 can of kale (800 grams)
• 1 large onion(s) chopped
• 60 g lard
• 2 sausages (Bremer Pinkel)
• 2 Mett ends, cooked sausages or
• 20 slices of Cabanossi
• 5 grains of allspice
• 5 peppercorns
• 2 cloves garlic, in large pieces
• 1 tsp salt
• 1 pinch(s) of sugar
• 1 tsp mustard
• ¼ liter of water

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

Pizza dough = see pizza dough in the database. Caution: Prepare the kale the day before! It tastes better. Heat the lard in a large pot. Add the onion until translucent. Add the kale, braise it for a while, and pour in the water. Crush the salt, pepper, allspice, and garlic in a mortar and pestle and add to the kale. Stir in the sugar and mustard. Place the Pinkel and Mettenden on top. Simmer everything over low heat for 30 minutes. Season again to taste. The next day, roll out the pizza dough and place it on a baking sheet. Drain the water from the kale in a sieve. Spread it evenly over the pizza. Cut open the Pinkel and scatter it on top. Cut the Mettenden into thin slices and arrange them on top. Preheat the oven to 220-230 degrees Celsius. Bake the pizza for 20 minutes. Enjoy with a cold beer. Cheers!