Recipe

Blue Rock & Kale Pizza

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Blue Rock & Kale Pizza

Sourdough pizza topped with mozzarella, blue cheese and kale. Served with a tomato salad.




Ingredients to serve 2

  • 2 x sourdough pizza bases
  • 4 tbsp x pizza sauce
  • 100g x grated mozzarella
  • 50g x Fairview blue rock
  • 30g x kale – tear & discard stalks
  • ½ x fresh chilli – slice thinly
  • 2 x tomatoes – dice (½ cm)
  • 3g x basil – tear
  • ½ tsp x balsamic vinegar
  • 1 tbsp x sunflower seeds
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Ingredients to serve 4

  • 4 x sourdough pizza bases
  • 8 tbsp x pizza sauce
  • 200g x grated mozzarella
  • 100g x Fairview blue rock
  • 60g x kale – tear & discard stalks
  • 1 x fresh chilli – slice thinly
  • 4 x tomatoes – dice (½ cm)
  • 5g x basil – tear
  • 1 tsp x balsamic vinegar
  • 2 tbsp x sunflower seeds
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 250°C. Prepare all ingredients as indicated above.

Step 2

Sunflower seeds: Place a small pan on high heat and dry toast the sunflower seeds until lightly browned – about a minute. Toss often to make sure they don’t burn. Remove from stove and set aside.

Step 3

Tomato salad: Mix the diced tomatoes with the basil leaves and dress with a drizzle of olive oil and balsamic vinegar. Sprinkle over the toasted sunflower seeds and season with salt and pepper to taste.

Step 4

Chilli: Place the chilli slices in a small bowl filled with a few glugs of olive oil.

Step 5

Pizza: Spread the pizza sauce thinly over the bases with a spoon, leaving a 1cm edge. Sprinkle over the grated mozzarella and the crumbled Fairview blue rock cheese. Drizzle the kale leaves with a little olive oil and place them on the pizza. Top with a few cracks of black pepper, then place the pizza on the oven rack and cook for 3-4 minutes until the cheese has melted and the edges are golden.

Step 6

Serve the pizza with the tomato salad. You can top the pizza with the chilli slices in olive oil, or serve them on the side.