This is the quickest lunch/dinner I have ever made. Well, if you don’t count ramen noodle. What I meant to say was, “this is the quickest and presentable lunch/dinner I have ever made.” It would be done even quicker if you made kale and almond pesto ahead of time.
As I was trying to persuade my family to eat more kale, I came across kale and almond pesto from Donna Hay Magazine, and I was so happy. I now get to sneak kale in my family meal without them knowing, and of course, pizza is the best disguise.
You can use pita instead of naan. You can also use fresh tomato instead of sun dried tomato. Either way, you will really like this pizza.
- 300g ricotta
- 1 tablespoon finely grated lemon rind
- 1 tablespoon fresh lemon juice
- sea salt and black pepper
- 6 Indian flatbreads (Naan)
- 1/2 cup Kale and almond pesto (see below for recipe)
- 1 cup cooked turkey, shredded
- 1/2 cup sun dried tomato, drained of juice
- 1/2 cup grated mozzarella
Preheat oven to 410 ํF. Place the ricotta, lemon rind, lemon juice, salt and pepper in a bowl and mix to combine. Place the flatbreads on baking trays lined with non-stick baking paper and spread with kale and lemon pesto. Top with ricotta mixture, turkey, sun dried tomato and mozzarella and bake for 10-12 minutes. Make 6.
Reference: This recipe is adapted from dhm (Dec-Jan 2013).
Kale and almond pesto
- 1/3 cup almonds
- a pinch red pepper
- 3 cloves garlic, unpeeled
- 150g. kale leaves, stems removed and blanched
- 1 cup arugula
- 1 tablespoon dried oregano
- 1 tablespoon lemon juice
- sea salt & black pepper to taste
- 1/2 cup olive oil
- 1/4 cup finely grated manchego
- 1/4 cup parmesan
In a food processor, combine the almond, red pepper, garlic, kale, arugula, oregano, manchego, Parmesan, fresh lemon juice and salt & pepper, and pulse to blend. With the machine running, pour in the olive oil through the food tube in a slow; steady stream, and process until smooth, stopping to scrape down the sides of the bowl as needed. Taste, and adjust the seasonings.
Reference: This recipe is adapted from dhm (June-July 2012).