Humous &

Kale

This one might sound like it’s trying too hard to be healthy, but try it and you won’t be disappointed! Humous makes a delicious, creamy alternative to mascarpone for those who love a white pizza base but are avoiding dairy. This recipe is will be loved by vegans, but serve it to meat eaters and you’ll guarantee they’ll be asking for seconds too.

What you’ll need…

(Makes a 10-12 inch pizza)

1x ball of Northern Dough Co Original pizza dough, defrosted (find it in the frozen aisle)
Semolina or plain flour, for dusting
2 tablespoons – any type will work, just use your favourite
6-8 cherry tomatoes, chopped
2 handfuls of vegan cheese, chopped or grated
Handful of finely chopped kale

Don’t forget

Always flour your surface so you can easily roll out your dough
Move the dough to your pizza stone/baking tray before you top your dough
It’s good to be greedy, but make sure you don’t go over the top with your toppings, it’ll make your pizza soggy

Humous & Kale

Pre-heat your oven to its hottest setting, and lightly flour your worksurface with semolina flour (which adds a lovely crunch to your pizza). Roll or stretch your dough to approx. 10-12 inches in diameter (this will give you a classic Neapolitan style thin and crispy pizza).

Move your pizza base to a lightly floured baking tray, spread the humous across the surface. Scatter the tomatoes, cheese and kale across the top and move to the hot oven for approx. 8-10 mins until the crust has turned golden brown and the toppings are bubbling. Remove from the oven and leave to cool for 3-5 mins.

As well as preventing burnt mouths, this also helps the pizza topping to ‘set’ and means your toppings won’t slide when you slice into it! Slice, share and enjoy with a fresh green salad.

We’d love to see your pizzas on our social media @northerndoughco please tag us in your delicious creations!