Muscle & Fitness Australia - Issue 352 - June 2017

JUNE 2017 MUSCLE & FITNESS 97

THE

CLASSIC

SERVES 4–6

KALE-ALMONDPESTO

1½ cups curly kale

½ cup raw almonds

2 garlic cloves, roughly

chopped

½tspseasalt

3 tbspextravirginoliveoil

2 tbsp fresh lemon juice

PIZZA

500g store-bought pizza dough

1 tbspextra-virginoliveoil

¼tspseasalt

½ cup homemade kale-almond

pesto (above)

6 slices high-quality

prosciutto, torn

2 roma tomatoes, thinly sliced

1cuprocket

1cupfinelygratedmozzarella

FORTHEPESTO

1.Place kale, almonds, garlic

andsea salt into a food

processor or blender and

pulsetocombineuntilthe

ingredients are somewhat

mealy.

2.Graduallyaddoliveoilina

steady stream until the mixture

is finely chopped yet still has

texture,about1minute.Pulse

inlemonjuiceandadjustthe

seasoningtotaste.Putaside

¾ cup to use. Store any extra

pestoinanairtightcontainer

in the fridge for up to a week.

FORTHEPIZZA

1.Preheat oven to 200°C.

2.Transferdoughtoalarge

baking tray and brush crust

witholiveoilandasprinkleof

seasalt.Placeintheovenand

pre-bake for about 8 minutes.

Remove from oven.

3.Spread ¾ cup kale pesto on

topofcrust.Addprosciutto

slices, roma tomatoes and

rocket and top with mozzarella.

Placebackintheovenonthe

middle rack and bake for 10

to 12 minutes.

401 5 g

CALORIES PROTEIN

63 g 15 g

CARBS FAT

THE MACROS

500g store-bought pizza dough

(regular or gluten-free)

1tbspextravirginoliveoil

¼tspseasalt,divided

¾ cup organic, low-sugar

tomato-based pasta sauce

¾cuphigh-qualitymozzarellacheese

2tspdriedoregano

¼tspchilliflakes

¼ cup fresh basil leaves (optional)

1 cup sun-dried tomatoes

(optional)

1.Preheatovento200°C;setpizzadough

outatroomtempforabout20minutes.

2.Sprinkle a clean work surface with

flour; roll dough into a 1½cm-flat, 25 to

30cmroundorrectangle.Placeitona

bakingtryorinacast-ironpan,brush

witholiveoilandsprinklewith¹/ 8 tsp salt.

3.Place dough in oven and pre-bake for

about10minutes,thenremove.Toppizza

withpastasauce,mozzarellaand

oregano, and bake on the middle rack

for12to15moreminutes.

4.Remove from oven and sprinkle with

remaining sea salt and chilli flakes, plus

basil and sun-dried tomatoes if desired.

THE MACROS

462 33 g 63 g 10 g

CALORIES PROTEIN CARBS FAT

WHAT’S

HEALTHYABOUTIT

This incredibly easy-to-make

classic pizza has less saturated fat

and calories than takeaway.

FOOD STYLING BY MATT VOHR

DON'T FEAR THE PIZZA