It’s time to return to an old favourite, kale, which has previously proved itself as a surprisingly scrumptious pizza topping. This time, however, the kale is blanched rather than sautéed, because I want to preserve some of that humidity which keeps it from blackening and crisping up in the oven. However pleasant the crispy kale is, the drying process also renders it a salty tinge which, combined with chorizo and goat’s cheese, simply would result in salt overload.
How, you may ask, does kale taste when it is boiled? Will you like it? Well, incredibly, it still manages to taste like seaweed! Whereas sautéed kale tastes rather like nori, the type you would use for sushi, this method of cooking produces a taste similar to that of wakame, the type of seaweed you would have in a salad. Both seaweed and kale are supposedly super-foods, so perhaps this is the taste of pure health…
Combined with spicy chorizo and creamy goat’s cheese, this makes for a succulent and speedy dinner. Get out your ingredients, turn on the oven, and 15 minutes later, you’ll have a piping hot – home-made – pizza looking to make your acquaintance.
TIP: For a little extra decadence, add toasted pine nuts to the pizza when it is fresh out of the oven.
2 ready-made pizza bases
2 tablespoons olive oil
1 bag (170 g) fresh kale
30 g cooking chorizo, casing removed
20 g goat’s cheese, the soft type
1. Preheat the oven to 220 degrees celsius. Shred the kale leaves lightly (if they are not already so from the bag). Slice the chorizo very finely.
2. Blanch the kale leaves in a pot of salted, boiling water for about 3 minutes. Drain and rinse with cold water. Squeeze out all excess water.
3. Brush the pizza bases with olive oil and add the tender kale. Arrange the rings of chorizo on the pizzas and finally add crumbled goat’s cheese.
4. Bake in the oven for 5-7 minutes.