Kale and onion pizza from River Cottage Veg: 200 Inspired Vegetable Recipes (page 186) by Hugh Fearnley-Whittingstall

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • eliza on July 24, 2017

    This made a very good pizza. Like a lot of Hugh F-W recipes, I took it as a general outline and added some roasted red pepper and some goat cheese to the kale and cheddar. I also used a sourdough pizza crust that I had made and frozen.

  • Zosia on October 16, 2014

    Kale and cheddar is a wonderful combination, especially when the kale is roasted until crisp and briny tasting. I used only 1 onion and its sweetness still came through - a good foil for the salty ingredients.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.