Kale and artichoke heart pizza was a spare of the moment I-have-a-third-of-a-pizza-to-fill-and-I-don’t-know-what-to-put-on-it creation. It was surprisingly delicious and is currently sitting pretty at the top of my favourite pizzas list.
I had not bought enough tomato to make an entire margarita pizza and I needed to fill the remaining third.
(Side story, it is related I assure you) In 2006 I, like many young Aussies, worked and travelled in Europe for 12 months. During this trip my mum came to visit and travel with me for a few weeks – we headed to Italy.
In the suburbs of Milan we found an AMAZING pizza restaurant aptly titled Ristorante Pizzeria. It was here that I tried for the first time a spinach and camembert pizza. It was delicious and so simple.
(Back to the kale and artichoke pizza) As well as making a margarita pizza I also made a second pizza which was half kale and camembert (inspired by the trip to Italy) and half antipasto.
The inspiration for kale and artichoke heart was not creative in the slightest, there was leftover shredded kale and the jar of artichoke hearts was still sitting on the bench. Ta da!
Ingredients: Pizza base (homemade are best), tomato paste, pesto (again, homemade is best), finely chopped garlic, shredded mozzarella, tomato, fresh basil and olive oil
Equipment: Chopping board, knife, oven tray, oven
- Cover your pizza base with tomato paste, pesto and finely chopped garlic
- Add a thin layer of cheese on top of the sauce
- Top with a layer of shredded kale, pieces of artichoke heart and cheese
- Drizzle olive oil over the pizza
- Bake at 170 degrees Celsius until golden