Kale and Pine Nut Pizza




Kale and Pine Nut Pizza



  • Dough:
  • 250 g strong white bread flour
  • 250 g spelt flour
  • 5 g powdered dried yeast
  • 1 tsp salt
  • 325 ml warm water
  • Around 1 tbsp olive oil
  • 1 handful of semolina or polenta for dusting
  • Toppings:
  • Homemade pizza sauce or red pesto
  • Vegan cheese of choice
  • A bunch of kale, woody stems removed, rinsed and hacked
  • A little coconut oil
  • A few marinated sundried tomatoes (if not using pesto), drained and chopped
  • A handful of pine nuts
  • Half a lemon
  • Salt and pepper to taste


  1. In a large mixing bowl, combine the flour, yeast and salt. Make a well in the middle of the dry ingredients and add the water and oil
  2. Mix together until it forms a dough
  3. Turn out onto a floured surface and knead until smooth and silky.
  4. Leave the dough to rest for a few minutes, then cut it into three pieces.
  5. Preheat your oven to 225°C/425°F.
  6. Roll out a portion of dough, as thin as you can, onto a clean surface and then pop onto a baking tray that has been dusted with semolina or polenta.
  7. Top it with a slick of pizza sauce or pesto and your favourite vegan cheese, then pop it in the hot oven, baking it for 10–12 minutes, or until the base is crisp and the top bubbling.
  8. While the pizza is baking, sauté the kale with the coconut oil for 3-4 minutes adding the pine nuts for the last minute and tossing the mix in the pan to allow for even toasting (and to prevent burning).
  9. Remove the baked pizza from the oven and top with the kale and pine nuts.
  10. Dress with a squeeze of lemon juice and finish with sundried tomatoes, a sprinkle of salt and crack of black pepper (to taste).
  11. Slice and serve hot.


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