In collaboration with Rennies.
The summer growing season is officially in full swing! Poor weather for the first half of this year has meant that many gardens in Shetland have been suffering. Things haven’t been growing as well as they could be and so we’ve only started receiving weekly (instead of fortnightly) vegetable box deliveries.
This means a fridge full of green stuff, and a predominantly vegetarian diet for the coming months!
The contents of our veg box are absolutely fantastic. In the last two weeks we’ve received all manner of leafy green things – water spinach, baby spinach, the most delicious mixed salad leaves, rainbow chard and mixed kale leaves, not to mention plenty of fresh herbs and all sorts of other vegetables – aubergine, garlic, peppers, cucumbers, courgettes, radishes, broad beans, fresh peas, kohlrabi and green beans.
I was never a fan of kale until I started receiving our locally grown veg box from Transition Turriefield, grown on the west side of Shetland. Supermarket kale is bitter and awful (in my humble opinion), whereas Turriefield’s organically grown kale is vibrant and flavoursome: a completely different product.
Last year I participated in a week long #BreadlineChallenge to help raise funds for Food Cycle, a UK charity that combines volunteers, surplus food and spare kitchen spaces to create tasty, nutritious meals for people at risk of food poverty and social isolation. One of the recipes I made was a very frugal garlic and kale pizza and despite the simplicity of its ingredients it was really rather scrummy!
Here I’ve revisited that idea with a few more ingredients, and I have to say I’m rather pleased with the results of this one too. The dough is spiced with plenty of garlic and pepper, while the topping is incredibly garlicky (I’m a big fan of garlic!), topped with kale and gorgeous vine ripened tomatoes. Add ooey gooey mozzarella cheese and you’ve got yourself a lovely summery lunch!
Unfortunately, garlic doesn’t always agree with everyone’s digestive systems. Garlic is one of the top triggers for heartburn. Fortunately Rennie® have a wide range of fast-acting, effective treatments that help to relieve the pain and discomfort of heartburn & indigestion. I know I always have a pack in my medicine chest, just in case!
Garlic & Kale Pizza
For the dough
This recipe card may contain affiliate ingredient and equipment links. As an Amazon Associate I earn from qualifying purchases.
- To prepare the dough, combine all the ingredients together in a large bowl until it forms a ball. Add a little bit more flour, if needed.
- Turn the dough out onto a floured surface and knead for 10 minutes. Place in a lightly greased bowl, cover in a tea towel and leave in a warm place until doubled in size - about half an hour.
- Preheat the oven to 210 C/ 190 fan and line a large baking tray with paper or a silicone baking mat. I use a baking mat as it never sticks.
- Using your fingers press out the dough until it covers the baking tray. Drizzle with 1 tbsp olive oil and par-bake for 10 minutes.
- Meanwhile, wash and chop the kale, removing any tough stalks. Drizzle with the remaining 1 tbsp oil.
- Finely chop the entire bulb of garlic - yes, all of it!
- Sprinkle the chopped garlic over the top of the par-baked pizza crust. Top with the chopped kale and sprinkle with mozzarella cheese. Finally, lay the tomato slices on the top.
- Bake for a further 10-12 minutes until the cheese is golden and bubbly.
- Serve immediately, although leftovers are good cold the following day too!
LINKING UP WITH A FEW FOOD BLOGGING CHALLENGES
Meat Free Mondays by Tinned Tomatoes
Bready, Steady, Go by Jen’s Food and Utterly Scrummy Food for Families
Shop Local by Elizabeth’s Kitchen Diary
Recipe of the Week by A Mummy Too
OTHER PIZZA RECIPES YOU MIGHT LIKE
Corn & Artichoke Vegan Pizza by Amuse Your Bouche
Roasted Mushroom Flatbread Pizzas with Lemony Garlic Sauce or Summer’s End Caponata Pizza by Food to Glow
Easy Couscous Pizza with Sardines & Tomatoes or Chilli & Herb Pizza Dough by Recipes from a Pantry
Quick Ciabatta Pizzas by Fab Food 4 All
Mediterranean Pizza with Goats Cheese & Rocket by Tinned Tomatoes
Pizza Primavera by Franglais Kitchen
If you want to be kept up to date on my recipes, occasional craft tutorials, adventure stories and giveaways then please subscribe to my weekly newsletter; it gets sent out every Monday morning if there is new content. Your email address won’t be passed on to anyone, you will never be spammed and you are free to unsubscribe at any time, no questions asked. Make sure you confirm your subscription or you won’t receive the newsletter – if it hasn’t arrived check your junk mail folder.
This is a commissioned recipe for Rennies. This is a paid post but all thoughts and opinions expressed are our own. Search for the #SummerTreats hashtag on Twitter to see what other recipes bloggers have been creating. For more information on heartburn and indigestion visit the Rennies website.