What’s in season in February?

 
Brussel sprouts, cauliflower, celeriac, chicory, jerusalem artichoke, kale, kohlrabi, leeks, parsnips, potatoes, purple sprouting broccoli, salsify, shallots, swede, truffles (black), turnips

bananas, blood oranges, clementines, kiwi fruit, lemons, oranges, passion fruit, pineapple, pomegranate, rhubarb

Homemade(ish) Pizza

 
Serves: 1 pizza base 1-2 people

Timing: Preparation 10-15 mins

Cooking: 10 mins (maybe less)

Equipment: Large saucepan, hob, oven
 
 
In celebration of National Pizza day, we have created a delicious kale pesto, tomato, pepper, mushroom & mozzarella pizza.

Pizza is a great choice as the combinations are endless!

There are many ready made pizza bases, which can be bought from most supermarkets. Iceland sell Northern Dough Co. Pizza dough for only 50p (makes 2 pizzas). But if you would like to make your own pizza base that doesn’t need proving for hours, here’s a simple recipe.
 
 
Here are some suggestions for toppings…

Mozzarella is always a good choice and is a source of protein – for building and repairing muscles, calcium – good for bones and vitamin B6 – good for metabolism amongst other benefits.

Onion has antioxidants which give it sweet flavors and a distinct aroma. Consuming onions supplies your body with soluble fibre and flavonoids, antioxidant compounds that fight free radicals. These flavonoids assist in thinning your blood, decreasing inflammation and fighting cancer.
 

 
 

Ingredients

 
Passata

Pizza base or make one here

Mushrooms chopped

1 x Red, yellow or orange pepper chopped

Cherry tomatoes halved

Mozzarella (for pizza bases supermarkets usually sell a less moist version pictured)

Onion (1/4 onion for 1 pizza)

Chicken (optional) – make sure it’s pre-cooked

Green Salad (serve on the side)

For the Kale Pesto:

2 large handfuls torn kale, remove stalks

2 handfuls fresh basil

2 tbsp extra virgin olive oil

1 handful toasted walnuts

4 cloves garlic, chopped

1/2 cup grated Parmesan cheese
 
 

Instructions

1.  Firstly, pre-heat the oven to the highest possible temperature – this will replicate the crispy base of a wood fired pizza. Preheating the tray and placing the pizza directly on the tray will also help.
2. If you’re making your pizza base, make this first.
3. For the kale pesto place all ingredients into a blender, season and then blitz. Remember to taste it!
4. Then, spread the passata on the pizza base, start slowly – you can always add more.
5. Chop your toppings including all vegetables, cheese and the cooked chicken. Place on the pizza base.
6. Add the kale pesto on top
7. Place directly on an oven tray and place in the oven.
8. Check the pizza after about 8 minutes. Everyone likes their pizzas differently, so we will let you judge your own!
9. Serve with some green salad with a drizzle of olive oil, salt & pepper

Top Tips:

1. Pizzas are great if you want to use up left overs or have small amounts of ingredients
2. You can make your own tomato sauce by using a can of chopped tomatoes, 1.5 tbsp tomato puree and 2 tsp dried oregano – reduce it down so it strengthens in flavour
3. Heat the oven as hot as it will go, pre-heating the baking tray too