Name: Broccoli Kale Hazelnut Pizza
Prep time: 21 min
Cook time: 50 min
Total time: 72 min
Yield: 2 servings
Ingredients: 500 g wholemeal flour (using wholemeal bread mix); 200 ml passata (with garlic); 1 null red onion (finely sliced); 6 null sun dried tomatoes (roughly chopped); 75 g curly kale (woody stalks removed); 7 stalk purple sprouting broccoli (lower stalks removed); 1 null red chilli (finely sliced); 1 handful hazelnuts (roughly chopped); 1 sprinkle dried oregano; 1 sprinkle black pepper; 1 tbsp extra virgin olive oil (for drizzling)

Instructions

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1

Prepare the wholemeal flour (500 g) bread mix according to package instructions, then knead and leave in a warm place to rise for 45 minutes.
2

Preheat the oven to 200°C. If using a pizza stone, place it in the oven now.
3

Divide the dough into two balls and roll each out on a floured surface to form 30cm circles.
4

Spread passata (200 ml) onto the bases, then layer with red onion (1), sun dried tomatoes (6), curly kale (75 g), purple sprouting broccoli (7 stalk), red chilli (1), and hazelnuts (1 handful).
5

Finish with a dried oregano (1 sprinkle), black pepper (1 sprinkle), and a drizzle of extra virgin olive oil (1 tbsp).
6

Bake for 10 minutes until the edges are golden and the kale is crispy.

Nutrition Facts

Per portion

Divide into portions:

1018

kcal

Protein (g)

206

Carbs (g)

Fat (g)

Macronutrients

Saturated Fat 3 g

Monounsaturated Fat 14 g

Polyunsaturated Fat 5 g

Fiber 29 g

Sugars 12 g

Micronutrients

iron

9mg

100% DV

sodium

75mg

6% DV

calcium

155mg

31% DV

potassium

1231mg

70% DV

vitamin a

5058mcg

1124% DV

vitamin c

122mg

271% DV

vitamin k

400mcg

667% DV