Muscle & Fitness Australia - Issue 352 - June 2017

98 MUSCLE & FITNESS JUNE 2017

500g store-bought pizza dough

1 tbsp extra virgin olive oil

¼ tsp sea salt, divided

4 slices organic bacon, cut into

2.5cm pieces

½ red or brown onion, finely

diced

2 cups finely chopped

curly kale

1 cup organic tomato-based

pasta sauce

1 cup shredded skim

mozzarella cheese

1 egg

1. Preheat oven to 200°C
   and set pizza dough out at
   room temperature for about
   20 minutes.


2. On a clean work surface with a
   touch of flour, roll out pizza dough
   into a 1½cm flat, 25 to 30cm
   round. Place it on a large baking
   sheet or pizza stone, or in a round
   cast-iron pan. Brush dough with
   olive oil and sprinkle with sea
   salt, then pre-bake for about
   5 minutes.


3. In a large frypan over medium
   heat, add bacon and cook until
   crisp; set aside to drain on paper
   towels. Add diced onion to the
   pan and cook until softened,
   stirring occasionally, about
   8 minutes. Add chopped kale to
   the pan and cook until wilted,
   about 2 minutes.


4. op pizza with pasta sauce, T
   mozzarella and sautéed kale and
   onions. Bake in the oven on the
   middle rack for 12 to 14 minutes.


5. Two to 4 minutes before pizza
   is ready, crack egg on top and
   bake until crust is crisp and egg is
   slightly cooked. Remove from the
   oven, cool slightly and serve.

KALE-

B A C O N

PIZZA

SERVES 4–6

3 tbsp extra virgin olive oil, divided

1 medium onion, thinly sliced

2 cups thinly sliced cremini or button

mushrooms

500g store-bought pizza dough

Sea salt, to taste

1½ cups sweet potato purée (use

leftover mashed sweet potatoes, or

boil 2 large sweet potatoes — roughly

chopped, skin on — until soft and

blend until smooth)

115g shredded mozzarella

1 cup rocket

Balsamic vinegar, to finish

1. Preheat oven to 220°C.


2. eat 2 tbsp of olive oil in a large frypan H
   over medium heat. Add onion and cook,
   stirring occasionally, until golden, about
   10 minutes. Add in sliced mushrooms and
   sauté for an additional 10 minutes.
   3. n a clean work surface, roll out pizza O
   dough and place it on a large baking tray
   or pizza stone. Brush dough with
   remaining 1 tbsp olive oil and a sprinkle of
   salt. Pre-bake for about 5 minutes or until
   golden brown; remove from the oven.
   4. To top crust: using a large spoon,
   spread the base of pizza with sweet
   potato purée and sautéed onions and
   mushrooms and top with cheese. Place
   back in the oven on the middle rack for
   10 to 12 more minutes, until dough is crisp
   and cooked through. Remove from oven,
   sprinkle with rocket and balsamic vinegar
   and serve hot.

SWEET

POTATO &

SAUTÉED

MUSHROOM

PIZZA

SERVES 8

THE MACROS

462 33 g 63 g 10 g

CALORIES PROTEIN CARBS FAT

401 5 g

CALORIES PROTEIN

63 g 15 g

CARBS FAT

THE MACROS

SWEET POTATO

PERFECTION

Sweet potato contains

fibre, vitamins A, C and B6

and even protein. Some of these

nutrients are found in its skin,

so try leaving

it on when making

your purée.

DON'T FEAR THE PIZZA