Kale Pizza with Smoked Salmon
Kale pizza with smoked salmon - Winter variant of the Italian classic
Healthy, because
Even smarter
Nutritional values
For a well-functioning energy metabolism as well as blood formation, our body needs vitamins of the B group. These micronutrients are supplied for example in salmon in large quantities. In addition, the delicate fish scores with many omega-3 fatty acids.
Even if it's not kale season, you can still enjoy this healthy pizza by simply preparing the dough with baby spinach instead.
(Percentage of daily recommendation)
| Calorie | 606 cal. | (29 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.2 g | (37 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 6.2 μg | (31 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 1,045.2 μg | (1,742 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 13.1 mg | (109 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 339 μg | (113 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 19.3 μg | (43 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 163 mg | (172 %) | ||
| Potassium | 1,365 mg | (34 %) | ||
| Calcium | 385 mg | (39 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 11.7 g | |||
| Uric acid | 93 mg | |||
| Cholesterol | 253 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 18 ozs Kale
- 11 ozs grated Mozzarella
- 4 eggs
- 3 ½ ozs Panko (Asian bread crumbs)
- salt
- 2 organic lemons
- 7 ozs cream cheese
- 2 Tbsps prepared Horseradish
- 1 handful Dill
- 1 red onion
- 2 handfuls Arugula
- 2 small Avocados
- 7 ozs Smoked salmon (in slices)
- peppers
Preparation steps
Line 2 baking sheets with baking paper. Wash and clean kale, pluck green from thick leaf veins, and finely chop in a blender. Add 7 ounces of mozzarella, eggs, panko, and 1 tsp salt, and mix everything until you get a homogeneous mass. Cut the dough into quarters and form 4 bottoms as thin rectangles and place 2 each on a baking sheet.
Bake pizza bases in preheated oven at 240 °C / 470 °F for approx. 25 minutes, changing trays after approx. 15 minutes. When the edges are lightly browned, remove the pizzas and allow to cool for about 5 minutes.
Meanwhile, for the topping, rinse lemons, rub dry; grate zest from 1 lemon and squeeze juice, cut the other into wedges, and set aside. Mix cream cheese with horseradish and lemon zest. Wash dill, shake dry, finely chop tops, and mix in. Season cream cheese with salt. Peel onion, halve, and cut into strips.
Spread a thin layer of cream cheese on pizzas, sprinkle with 2/3 of the onion strips and remaining mozzarella and finish in the oven in about 10 minutes.
At the same time, select arugula, wash and spin dry. Halve avocados, remove seeds, peel, cut flesh into wedges and sprinkle with lemon juice. Remove pizzas, top with smoked salmon, avocado wedges, remaining onion strips and arugula, sprinkle with pepper and garnish with lemon wedges.
