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Goat’s Cheese, Red Onion, and Kale and Rocket Pesto Pizza
LOVE THE KITCHEN22Ingredients
45Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 150 grams plain flour ("00" Grade premium)
- 5 grams dried yeast (1 1/2 tsp, fast action)
- 1/2 tsp. fine sea salt
- 1 1/2 Tbsp. olive oil
- 95 mL warm water
- flour (Extra, for kneading)
- kale (and Rocket Pesto, see below)
- 3 Tbsp. passata (sieved tomato purée)
- 1 tsp. dried oregano
- 1 Tbsp. olive oil
- 1 red onion (peeled and sliced into half moon shaped pieces)
- 6 goat's cheese (x slices)
- 1 large free range egg
- black pepper (Freshly milled, to taste)
- 1/2 Tbsp. olive oil
- 3 Tbsp. extra-virgin olive oil
- 1 lemon (Juice of)
- 1 handful cashew nuts (large)
- 1 bag leaves (small, pesto, washed)
- 1 handful kale (large, washed, shredded, and ribs removed)
- 1 clove garlic (grated)
- 20 grams grated Parmesan cheese (finely)
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