2 tsp extra virgin olive oil
2 brown onions, thinly sliced
1 clove garlic, crushed
100 g Swiss brown mushrooms, sliced
100 g kale, inner core removed, finely chopped
2 tsp balsamic vinegar
2 gluten-free pizza base
½ small red capsicum, cut into thin strips
60 g reduced-fat grated cheese
35 g rocket leaves
10 g Parmesan shavings
- Heat the oil in a large, non-stick frying pan on medium heat. Add the onions and garlic. Cook, stirring, for 10 minutes or until onion is very soft. Add mushrooms and kale. Continue cooking for 5-10 minutes or until kale is soft. Stir in the vinegar and then transfer to plate. Set aside for 10 minutes.
- Preheat oven to 210°C (fanforced). Line 2 baking trays with baking paper. Put bread on trays and spread with onion mix. Top with capsicum and grated cheese. Bake for 10-12 minutes or until cheese melts and base is crisp.
- Meanwhile, toss together rocket leaves and parmesan. Serve pizza with salad and drizzle with balsamic glaze, if you like.