Puff Pastry Pizza with Blue Cheese, Apples & Kale Chips
Salty, savory & subtly sweet, topped with a mild blue cheese, sliced red apples, green asparagus and crumbled up Kale chips. A delicious, simple way to make pizza & perfect for an indulgent dinner for two, as an appetizer or as part of a buffet or tapas spread!
Place kale leaves in a bowl and season with olive oil, salt and lemon juice. Mix and massage your kale for a few minutes.
4 cups kale leaves, 1 tablespoon olive oil, 1 pinch sea salt, 1 squeeze lemon juice
Preheat the oven for 300°F (150°C) and line a baking tray with parchment paper.
Spread out kale on top of the parchment paper. Bake in the oven for 15-20 minutes, checking once after 15 minutes to ensure it's not burning. When done, take out and set aside to cool down and crisp up.
Preheat the oven for 440°F (225°C) and line a baking tray with parchment paper.
Roll out the puff pastry as thin as possible on the parchment paper.
2 (4 oz) sheets puff pastry
Add one tablespoon of crème fraîche to each piece of puff pastry and spread out evenly.
2 tablespoon crème fraiche
Make a cut in each corner and season with fresh ground black pepper.
fresh ground black pepper
Top with blue cheese slices, apple slices and chopped asparagus.
1 cup blue cheese*, 2 apples, 5 green asparagus
If using kale chips:Bake the pizza in the middle of the oven for 15 minutes, until puff pastry is golden. Then bring it out and top with kale chips, crushing them slightly in your hand as you add them.If using fresh kale: Bake the pizza in the middle of the oven for 10 minutes, then bring it out and top with the kale (seasoned and massaged according to instructions for kale chips). Bake for another 5 minutes, until puff pastry is golden. Then bring it out and serve.
Note about servings
This recipe makes 2 pizzas with 6 good-sized slices per pizza. This is enough for:
2 people as a filling lunch or dinner
6-12 people as an appetizer
6-12 people as part of a buffet or tapas spread
Ingredient notes & substitutions
Kale - make chips first (instruction included below) or add it fresh. Either way, make sure to remove the hard stem and use only the leaves.
Blue cheese - a cheap kind is fine. Note: some blue cheeses are not vegetarian.
Olive oil - can be swapped for a neutral vegetable oil