Ingredients
- 500g pizza dough
- 400g can chopped tomatoes
- 200g shredded black kale
- 50g pitted black olives, sliced
- 4 small eggs
- 1 chilli, deseeded, finely chopped
- 200g grated mozzarella cheese
Cavolo Nero pizza with eggs, olives and chilli
Method
- Preheat the oven to 200°c
- Mix the bread mix with 260ml warm water and knead for 5-10 minutes until smooth and elastic
- Place in a bowl, cover and leave in a warm place for 30 minutes
- Meanwhile, cook the tomatoes for 5 minutes until thickened, cool
- Steam the black kale for 5 minutes and cool
- Knock back the bread and roll into 2 x 30cm circles and place on 2 large greased baking trays and set aside for 15 minutes
- Spread with the tomato mixture
- Top with the black kale, chilli and olives
- Crack 2 eggs onto each pizza and sprinkle with cheese
- Bake for 20-25 minutes, swapping trays over half way until golden
