Nordic ‘pizza’ with kale and potato

Nordic ‘pizza’ with kale and potato

Scandinavian Baking
serves 4–6
2 ‘pizzas’
Columbus Leth

Many Italians would consider it blasphemy to call this pizza! Nevertheless, it is a kind of pizza... with a Nordic touch. The dough is made with spelt flour, which gives a taste that works really well with winter vegetables.


Quantity Ingredient

For the dough

Quantity Ingredient
25g fresh yeast
300ml lukewarm water
300g wholegrain stoneground spelt flour
150g strong white flour, plus more to dust
1 teaspoon salt

For the filling

Quantity Ingredient
500g potatoes, scrubbed
4-6 tablespoons olive oil
200g kale, roughly chopped
4 garlic cloves, finely chopped
1 green chilli, chopped
sea salt
freshly ground black pepper
200g feta cheese, crumbled


  1. Crumble the yeast into 50ml of the lukewarm water, stirring to dissolve. Put 2 tbsp of the spelt flour and 1 tbsp of the plain flour in a cup or small bowl, stir in the yeast mixture to make a paste, then leave to rest under a tea towel for 30 minutes at room temperature. Now place the yeast mixture in a large bowl, stir in the remaining 250ml of lukewarm water, the rest of the flour and the salt.
  2. Knead the dough well on a floured work surface until smooth, then return it to the bowl, cover with a tea towel and leave in a warm place to rise for 1 hour 30 minutes to 2 hours.
  3. Meanwhile, cut the potatoes – skins still on – into thin slices (a mandoline is good for this, if you have one).
  4. When ready to bake the pizzas, preheat the oven to 200°C.
  5. Divide the dough in half and roll each piece out on a floured work surface into a 40 x 30cm pizza base. Brush with the olive oil.
  6. Mix the kale with the garlic and chilli and place on the pizza bases, then arrange slices of potatoes on top and sprinkle with salt and pepper and feta cheese. Bake for 25–30 minutes, then serve right away.
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