Making Pizza at home is a whiz, once you have got the making of the dough under control. You can experiment with all kinds of healthy, tasty toppings with fresh produce. I usually make pizza dough from the easy recipe for Magic Bread Dough in the River Cottage Veg Everyday Cook book, and had been coming again and again to the recipe for Kale and Onion Pizza. As Kale is not usually available where I live, I could only look longingly at the pictures and then sigh and turn the page! Finally though, I did get to make the Kale and Onion Pizza.
When First Agro Farms of Mysore, delivered a bunch of their zero pesticide leafy Tuscan Kale, this Kale and Onion Pizza was the first recipe I tried out. Making pizza dough has become a weekend routine, and preparing the topping takes only a few minutes. When this kale and onion topping is used, you don’t need tomato sauce or other spreads for the pizza.
If you think kale is a little bitter or even boring, just try out this delicious recipe for Kale and Onion Pizza, and think again! Even the kids who shy away from vegetables, will be asking, like Oliver Twist, for More!
Here’s the Link to my recipe for Basic Pizza Dough, which you need to make Kale and Onion Pizza:
Health and Nutrition: Kale, the Superfood
Kale, as is widely know, is one of the superfoods, abundant in nutrition and with disease fighting properties, and has been known since the time of the Romans. During World War II, at the time of intense rationing, authorities in the U.K. encouraged the backyard cultivation of this hearty, easy to grow plant for the Dig for Victory campaign, that likely saved many from sickness and starvation. Though Kale is often taken raw, in salads, sources such as whfoods say that steaming brings out special cholesterol-lowering benefits, since the fibre-related components in kale bind together better with bile acids during digestion, when steamed, ultimately helping to reduce cholesterol levels. Raw kale still has cholesterol-lowering ability—just not as much. Kale’s nutrient richness is said to comprise (1) antioxidant nutrients, (2) anti-inflammatory nutrients, and (3) anti-cancer nutrients in the form of glucosinolate.
Kale’s cancer preventive benefits have been linked, in research, to its high and unusual concentration of antioxidants, viz, carotenoids and flavonoids. At the top of the cancer-related research for kale are colon cancer and breast cancer, but risk of bladder cancer, prostate cancer, and ovarian cancer have all been found to decrease in relationship to routine intake of kale. Kale also has important omega 3 content, which is good news for vegetarians who otherwise have very few sources for this essential nutrient believed to improve cardiovascular health as well as improving learning and behavioural stimulation in children.
Kale has unusually high levels of Vitamin K as well as having vitamins A, B6 and C and minerals and fibre content and has all the essential amino acids which are required for building protein in the body. It is said to contain more calcium per gram, than whole milk and the calcium in kale is absorbed more easily than milk.