Description
A vibrant and healthy pizza recipe featuring a homemade kale-pecan pesto base, melted mozzarella, and a crispy kale topping.
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)
Instructions
- 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.
- 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.
- Roll out the pizza dough on parchment paper to your desired thickness.
- Spread the kale pesto evenly over the dough and top with the grated mozzarella cheese.
- 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.
- 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