Description
This Super Green Kale Pesto Pizza features a crispy, golden crust topped with a vibrant, creamy kale pesto that bursts with fresh, herbaceous flavors. Each bite offers a delightful contrast of textures, from the crunchy edges to the smooth, rich pesto, making it a truly irresistible dish.
Ingredients
Scale
- For the Pizza Dough:
- 2 cups all-purpose flour
- 1 teaspoon instant yeast
- 1 teaspoon salt
- 3/4 cup warm water (110°F)
- 1 tablespoon olive oil
- For the Kale Pesto:
- 2 cups fresh kale, stems removed
- 1/2 cup walnuts, toasted
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 2 cloves garlic
- Juice of 1 lemon
- Salt and pepper to taste
- For Topping:
- 1 cup shredded mozzarella cheese
- 1/4 cup cherry tomatoes, halved
- Fresh basil leaves for garnish
Instructions
- In a large bowl, combine flour, yeast, and salt. Gradually add warm water and olive oil, mixing until a dough forms.
- Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
- While the dough is rising, prepare the kale pesto by blending kale, walnuts, Parmesan, garlic, lemon juice, salt, and pepper in a food processor. Slowly drizzle in olive oil until smooth.
- Preheat the oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
- Once the dough has risen, punch it down and roll it out on a floured surface to your desired thickness.
- Transfer the rolled dough to a piece of parchment paper. Spread a generous layer of kale pesto over the surface, leaving a small border around the edges.
- Sprinkle shredded mozzarella cheese and halved cherry tomatoes on top of the pesto.
- Carefully slide the pizza (with parchment) onto the preheated pizza stone or baking sheet. Bake for 12-15 minutes or until the crust is golden and the cheese is bubbly.
- Remove from the oven, garnish with fresh basil leaves, slice, and serve hot.
Notes
- This pizza can be made ahead by preparing the dough and pesto in advance. Store the dough in the refrigerator for up to 2 days or freeze for up to 1 month.
- Leftover kale pesto can be stored in an airtight container in the fridge for up to 5 days.
- For a nut-free version, substitute walnuts with sunflower seeds in the pesto.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: main-dish
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 pizza
- Calories: 450
- Sugar: 3 grams
- Sodium: 600 milligrams
- Fat: 22 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 50 grams
- Fiber: 4 grams
- Protein: 12 grams
- Cholesterol: 20 milligrams
Keywords: Super Green Kale Pesto Pizza, kale pesto, pizza recipe, vegetarian pizza, homemade pizza, healthy pizza, easy pizza, green pizza, pesto pizza, crispy pizza, comfort food, quick dinner, fresh ingredients