Kale, anchovy and chilli pizza from SLICE!: 30 Fabulous Pizza Recipes by Thom Elliot and James Elliot

  • kale leaves
  • Parmesan
  • Show all ingredients...

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Notes about this recipe

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    Recipe uses other recipes from the book that are unavailable in Preview.

  • radishseed on January 15, 2024

    Used sourdough pizza crust from Evolutions in Bread. I imagine the stovetop-and-broil technique used in this recipe is also dependent on equipment; for me, it created a lot of smoke and a burned bottom crust. I baked a second pizza in the oven on the pizza stone with better results. Subs: Used mustard greens instead of kale and just one anchovy. I skipped boiling the greens; instead added them to the garlic and anchovy with a splash of water, covered the pan, and cooked until tender.

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