This pizza tastes fresh and spicy with a tangy quality from the melted goat’s cheese and zingy lime running through the chimichurri. It’s a super twist on a classic tomato sauce base with the kale providing some earthy depth. Serve with pickled veg and a peppery wild rocket salad.
Method
Make your chimichurri by first blanching the kale leaves and refresh in iced water to preserve their bright colour. Pat dry and blitz all ingredients in a food processor until smooth. Season to taste.
Preheat your oven to 400˚C and move the fire to one side. Roll out your pizza dough and top with a generous ladle of chimichurri. Top with anchovy and goat’s gouda.
Bake for 3 mins, turning halfway for an even bake. Serve with chilli oil and a green salad
This pizza was baked on the Alfa Forni 5 Minuti. For more information and prices, click here.
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Anchovy & Kale Chimichurri with Goats Gouda Pizza
This pizza tastes fresh and spicy with a tangy quality from the melted goat’s cheese and zingy lime running through the chimichurri. It’s a super twist on a classic tomato sauce base with the kale providing some earthy depth. Serve with pickled veg and a peppery wild rocket salad.
Method
This pizza was baked on the Alfa Forni 5 Minuti. For more information and prices, click here.
Ingredients:
Serves 2
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