Kale, Mushroom and Roasted Beet Pita Pizza

  • YIELD: Serves 2 Easily Doubled (2 Servings)

Don't be scared to try kale on pizza- its incredible!



  1. Wrap the beetroot in foil, and bake for 1 hour at 180ºC, or until soft
  2. Unwrap and allow to cool before handling
  3. Blend the beetroot, garlic, lemon juice, cumin powder, olive oil, and sour cream until you reach desired consistency; set aside
  4. Heat safflower oil in a heavy bottomed pan
  5. Sauté onions for 10-15 minutes until they begin to caramelise then add the mushrooms and cook for five more minutes
  6. Spread the beetroot dip on wholemeal pita bread, then top with onions, mushrooms, and half of the kale
  7. Bake at 180º for 10 minutes, then remove and sprinkle with the rest of the kale
  8. **Amazing!**


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