Kale Pizza with Smoked Salmon

Ingredients

• 500 g kale
• 300 g shredded mozzarella (30% fat in whole milk)
• 4 eggs
• 100 g panko breadcrumbs
• Salt
• 2 Organic lemons
• 200 g cream cheese (30% fat in whole milk)
• 2 tbsp horseradish (15 g per jar)
• 1 handful dill (5 g)
• 1 Red Onion
• 2 handfuls arugula (5 g each)
• 2 small avocados (150 g each)
• 200 g smoked salmon slices
• Pepper

Instructions

1. 1.

   Line two baking trays with parchment paper. Wash, trim, and remove thick stems from the kale; finely chop in a blender. Add 200 g mozzarella, eggs, panko, and 1 tsp salt, then blend until smooth. Divide dough into four portions, shape each into thin rectangles, and place two on each tray.

2. 2.

   Bake pizza bases in a preheated oven at 240 °C (220 °C fan; gas level 4) for about 25 minutes, swapping trays after roughly 15 minutes. When edges are lightly browned, remove pizzas and let cool for about 5 minutes.

3. 3.

   Meanwhile, rinse lemons hot, dry rub them, grate zest from one lemon and squeeze its juice, slice the other into wedges and set aside. Mix cream cheese with horseradish and lemon zest. Rinse dill, pat dry, finely chop tips, and fold in. Season cream cheese mixture with salt. Peel onion, halve it, and cut into strips.

4. 4.

   Spread pizza bases thinly with cream cheese spread, sprinkle 2/3 of the onion strips and remaining mozzarella, then bake again for about 10 minutes until finished.

5. 5.

   While pizzas finish, rinse arugula, wash, and dry spin. Halve avocados, pit them, peel, slice flesh into wedges, drizzle with lemon juice. Remove pizzas from oven, top with smoked salmon, avocado slices, remaining onion strips, and arugula; season with pepper and garnish with lemon wedges.