Cozy Kale Pesto Pizza Recipe

Green pizza might sound unusual at first, but this vibrant Kale Pesto Pizza completely changed my mind about vegetable toppings. It combines a rich, nutty sauce with crispy edges for a meal that feels wholesome yet indulgent.

I love making this recipe when I have an abundance of fresh greens that need to be used up quickly. The flavors balance perfectly between the savory cheese and the bright, garlicky pesto base.

Why You’ll Love This Kale Pesto Pizza

The homemade pesto swaps traditional basil for sturdy kale and toasted pecans, creating a deeply savory flavor profile. This simple switch adds a lovely sweetness that pairs beautifully with melted mozzarella.

You will appreciate how the top layer of dressed kale turns delightfully crispy in the high heat of the oven. It adds an unexpected crunch that contrasts perfectly with the chewy crust and gooey cheese.

This Kale Pesto Pizza comes together in just thirty minutes, making it a lifesaver for busy weeknights. Even family members who are skeptical of greens usually end up asking for a second slice.

I love serving this pizza alongside a steaming bowl of my Savory Vegetable Soup for a complete veggie-packed meal. For a sweet finish, nothing beats a batch of my Zesty Butter Cookies fresh from the oven.

Everything You Need for Perfect Kale Pesto Pizza

Here’s what you’ll need to get started:

• Pizza dough: Use your favorite store-bought pound of dough or a homemade whole wheat version.
• Kale: You will need fresh kale for both the pesto base and the crispy topping.
• Pecans or walnuts: These nuts add a rich, buttery flavor to the pesto that balances the greens.
• Mozzarella cheese: Grated low-moisture part-skim mozzarella melts best for this recipe.
• Olive oil: A good quality oil is essential for the pesto and for massaging the kale topping.
• Garlic: Fresh cloves provide the necessary punch to the pesto sauce.
• Lemon juice: Freshly squeezed juice brightens the pesto and cuts through the richness.
• Salt: Fine-grain sea salt brings out all the flavors in the greens and nuts.
• Black pepper: Freshly ground pepper adds a nice subtle heat.
• Red pepper flakes: Optional, but I recommend a sprinkle for a spicy kick.

My Method for Perfect Kale Pesto Pizza

Let’s get cooking!

1. Preheat your oven to 500 degrees Fahrenheit and place a rack in the upper third to ensure high heat distribution. If you have a baking stone or steel, place it on the rack now so it can get incredibly hot before the pizza touches it. While the oven heats up, prepare your dough by letting it rest at room temperature, which relaxes the gluten and makes it much easier to stretch later.
2. To make the pesto, combine the chopped kale, pecans, lemon juice, garlic, salt, and plenty of black pepper in a food processor. Pulse the ingredients while slowly drizzling in the olive oil until the mixture reaches your desired consistency. I prefer mine slightly textured rather than completely smooth, as it holds up better on the Kale Pesto Pizza.
3. Roll out your pizza dough on a large piece of parchment paper to your preferred thickness. I try to get the dough as thin as possible to ensure a crisp bottom that can support the toppings. Spreading the dough directly on parchment paper saves a lot of mess and makes transferring it to the oven effortless.
4. Spread an even layer of the kale pesto across the surface of the dough, leaving a small border for the crust. Sprinkle the grated mozzarella cheese generously over the pesto base. You might have a little pesto left over, which tastes amazing stirred into pasta or spread on toast later.
5. In a small mixing bowl, toss the remaining chopped kale with a teaspoon of olive oil and a pinch of salt. Use your fingers to rub the oil thoroughly into the leaves, ensuring they are lightly coated but not drenched. Scatter this dressed kale evenly over the cheese layer to create the signature crispy topping for your Kale Pesto Pizza.
6. Transfer the pizza (still on the parchment paper) onto a baking sheet or directly onto your preheated stone. Bake for about 10 to 12 minutes, or until the crust is golden brown and the cheese is bubbling vigorously. Watch closely near the end to ensure the kale topping becomes crisp without burning, then slice and serve immediately.

My Best Tips for Perfect Kale Pesto Pizza

Rolling the dough on parchment paper makes transferring it to the oven incredibly easy. It prevents the Kale Pesto Pizza from sticking and helps maintain its shape during the transfer.

Make sure to massage the oil into the kale leaves with your fingers before adding them to the top. This simple step ensures the Kale Pesto Pizza topping becomes perfectly crisp without burning.

If you prefer a nut-free version, pumpkin seeds make an excellent substitute for the pecans in the pesto. The flavor profile remains delicious while keeping the meal safe for those with allergies.

Serving Your Kale Pesto Pizza

This dish works wonderfully on its own, but a simple side salad with vinaigrette cuts through the richness of the cheese. I often serve this Kale Pesto Pizza with fresh fruit or roasted vegetables.

You can also slice it into smaller squares to serve as a hearty appetizer at your next gathering. It tastes just as good at room temperature, making it a flexible option for parties.

I’d love to see how your version turns out, so please follow me on Pinterest to share your photos and keep up with my latest recipes!

Kale Pesto Pizza

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• Author: Amelia Bryan
• Total Time: 34 min
• Yield: 1 large pizza
• Diet: Vegetarian

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Description

A vibrant and healthy pizza recipe featuring a homemade kale-pecan pesto base, melted mozzarella, and a crispy kale topping.

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Ingredients

• 1 teaspoon olive oil (for topping)
• 3 cups packed kale, ribs removed and chopped (for pesto)
• 1/2 cup olive oil (for pesto)
• 3/4 cup pecans or walnuts
• 1 cup lightly packed kale, chopped (for topping)
• 2 cups grated low-moisture part-skim mozzarella cheese
• 2 tablespoons lemon juice
• 2 cloves garlic
• 3/4 teaspoon fine sea salt
• 1 pound pizza dough
• Freshly ground black pepper
• Red pepper flakes (optional)

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Instructions

1. Preheat your oven to 500 degrees Fahrenheit with a rack in the upper third. If using a baking stone, place it in the oven to heat up.
2. In a food processor, combine 3 cups of chopped kale, pecans, lemon juice, garlic, salt, and pepper. Pulse while drizzling in 1/2 cup olive oil until the pesto reaches your desired consistency.
3. Roll out the pizza dough on parchment paper to your desired thickness.
4. Spread the kale pesto evenly over the dough and top with the grated mozzarella cheese.
5. In a small bowl, massage 1 cup of chopped kale with 1 teaspoon of olive oil and a pinch of salt until coated. Distribute this kale over the cheese.
6. Transfer the pizza to the oven and bake for 10 to 12 minutes until the crust is golden and the cheese bubbles. Slice and enjoy.

Notes

You can substitute pumpkin seeds for the nuts to make this nut-free.

• Prep Time: 22 min
• Resting Time: 10 min
• Cook Time: 12 min
• Category: Dinner
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 2g
• Sodium: 450mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 12g
• Cholesterol: 15mg

Keywords: Kale Pesto Pizza, vegetarian pizza, healthy dinner, homemade pesto, green pizza