Pizza with meat and kale
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 451, total fat 23 G., saturated fats 6 G., proteins 18 G., carbohydrates 44 G., fiber 4 G., cholesterol 29 mg, sodium 722 mg, sugar 3 G.
Calories 451, total fat 23 G., saturated fats 6 G., proteins 18 G., carbohydrates 44 G., fiber 4 G., cholesterol 29 mg, sodium 722 mg, sugar 3 G.
Make a hearty, protein- and fiber-rich pizza with beef and kale. Cook the toppings separately in a skillet and spoon them onto the baked crust. For a crispier crust, bake on a cornmeal-dusted baking sheet. Sprinkle the hot pizza with grated Parmesan cheese to melt it immediately, slice, and enjoy!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450g frozen pizza dough, thawed and brought to room temperature
- 1 small red onion, half thinly sliced, the other half chopped
- 3/4 tsp red pepper flakes
- 0.5 cup grated Parmesan + extra for sprinkling
- 5 tablespoons extra-virgin olive oil
- 3 cloves garlic, crushed
- 1.5 tsp sweet paprika
- 3 tablespoons tomato paste
- 170 g of ground beef with 20% fat content
- 170g frozen kale, thawed and squeezed out
- Grated zest of 1 lemon (about 1 tbsp.)
- 2 tsp freshly squeezed lemon juice
- Cornmeal for dusting
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Recipes with similar ingredients: yeast dough, ground beef, leafy cabbage, lemon zest, Parmesan cheese, tomato paste, paprika
Cooking the dish according to the recipe:
- Place an upside-down baking sheet or pizza stone on the top rack of the oven. Preheat the oven to 200°C (400°F). Place a sheet of parchment paper on another upside-down baking sheet and sprinkle with cornmeal.
- Form the pizza dough into a large rectangle the size of the baking sheet and place it on parchment paper. Top the dough with thinly sliced onion and sprinkle with 1 teaspoon salt, a small amount of freshly ground black pepper, and 1/4 teaspoon red pepper flakes. Sprinkle with Parmesan cheese and drizzle with 3 tablespoons olive oil. Transfer the parchment paper and dough to the hot baking sheet. Bake until the crust is set and the top is golden brown, about 25 minutes.
- In a large skillet over medium heat, heat 1 tablespoon olive oil. Add the chopped onion, garlic, paprika, and the remaining 1/2 teaspoon red pepper flakes and cook, stirring, until the onion is softened and beginning to caramelize, about 4 minutes. Add the tomato paste and ground beef, season with salt, and cook, stirring, until the beef is browned and cooked through, about 4 minutes. Add the kale, lemon zest, lemon juice, and 1/4 cup water and cook until heated through. Season with salt to taste.
- Spread the beef and cabbage evenly over the flatbread. Sprinkle with cheese, drizzle with the remaining olive oil, and cut into squares or strips.
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