Oh, pizza night! It’s practically a ritual in my house, but sometimes you just want to shake things up a little, right? Forget the usual pepperoni or plain cheese for a sec. Let me tell you about my absolute go-to these days: the Kale Pesto Pizza. It’s this incredible meal that takes all the comforting familiarity of pizza and gives it this AMAZING, super fresh, vibrant pesto kick. I stumbled onto this combo when I had a mountain of kale and was trying to use it up, and honestly? It’s a game-changer. The kale pesto is so bright and delicious, and it just makes everything feel a little more special. Trust me, once you try it, your regular pizza nights will never be the same!
Why You’ll Love This Kale Pesto Pizza
Seriously, this pizza is a winner for so many reasons:
- It’s SO easy! You can have this on the table in about 30 minutes, perfect for those busy weeknights.
- Bursting with flavor! That kale pesto is just out of this world, making every bite exciting.
- A healthier twist! Swapping basil for kale is genius – you get all those great nutrients from the greens.
- Super versatile! It’s fantastic as is, but you can totally add extra toppings if you’re feeling fancy.
Gather Your Ingredients for Kale Pesto Pizza
Okay, so getting this epic Kale Pesto Pizza made starts with having all your goodies ready to go. You’ll want to grab:
A ball of your favorite pizza dough – store-bought is totally fine, or if you’re feeling ambitious, whip up your own! You’ll need about one standard size.
Then, for that magical sauce, you’ll need roughly 1 cup of kale pesto. If you haven’t made it yourself yet, you really should.
Next up, about 1 cup of shredded mozzarella cheese. I like to use whole milk mozzarella for that perfect melt.
For a pop of color and freshness, grab about 1/2 cup of cherry tomatoes and halve them.
And a little bit of thinly sliced red onion – maybe about 1/4 cup for a nice bite.
A couple of tablespoons of pine nuts for that crunchy finish.
And finally, just a drizzle of olive oil, about 1 tablespoon, to finish everything off. That’s it! So simple, right?
Essential Equipment for Your Kale Pesto Pizza
Alright, so you don’t need a fancy Italian kitchen to make this delicious Kale Pesto Pizza! Really, just a few basics will do the trick. You’ll definitely want an oven, of course, and a trusty baking sheet or a pizza stone to get that crust nice and crispy. If you’re rolling out your dough, a rolling pin comes in handy, though your hands work just fine too! And a good ol’ knife is essential for prepping those tomatoes and onions. That’s really all there is to it!
Step-by-Step Guide to Making Kale Pesto Pizza
Alright, let’s get this amazing Kale Pesto Pizza made! It’s honestly so straightforward, you’ll wonder why you haven’t made it a million times before. Just follow these simple steps and get ready for pizza perfection.
Preparing the Dough and Pesto Base
First things first, gotta get that oven screaming hot! Preheat it to 450°F (230°C). While it’s heating up, take your pizza dough and gently stretch or roll it out on a lightly floured surface. If you need a hand with that, check out this guide on making pizza dough! Once it’s shaped, lay it onto your baking sheet or pizza stone. Now for the star of the show: grab your gorgeous kale pesto and spread it all over the dough. Leave just a little edge bare for that chewy crust. This is where all those fresh flavors start to come alive!
Adding Toppings for Your Kale Pesto Pizza
Okay, now for the fun part – topping time! Sprinkle that shredded mozzarella cheese all over the pesto. Don’t be shy! Then, artfully arrange your halved cherry tomatoes and those thinly sliced red onions on top. I like to make sure they’re spread out evenly so you get a burst of sweetness and a little bite in every slice. It already looks amazing, right?
Baking and Finishing Your Kale Pesto Pizza
Time for the oven! Carefully slide your creation in and let it bake for about 12 to 15 minutes. You’re looking for that crust to be beautifully golden brown and the cheese to be all melty and bubbly, maybe with a few lovely browned spots. Keep an eye on it! Once it’s done, pull it out carefully. Now for the final flourish: give it a little drizzle of olive oil – just about a tablespoon – and then sprinkle those toasted pine nuts all over the top. That little crunch from the pine nuts is just *chef’s kiss* perfection! Slice it up and serve your incredible Kale Pesto Pizza immediately. Enjoy!
Tips for the Best Kale Pesto Pizza
Okay, so you’ve got the recipe, but let me share a few little secrets to make your Kale Pesto Pizza absolutely *sing*. First off, that kale pesto? If you like a little kick, just toss in a pinch of red pepper flakes when you’re making the pesto itself. It adds this subtle warmth that’s just divine. And those pine nuts? They’re gorgeous, but honestly, if you don’t have them or just want to switch it up, walnuts or even almonds chopped up work beautifully.
For a really crispy crust, make sure your oven is fully preheated and use a pizza stone if you have one. Get it nice and hot before you pop the pizza on! And if your pesto seems a little too thick, just thin it out with a tiny bit more olive oil until it’s the perfect spreadable consistency. These little tweaks really make a difference!
Ingredient Spotlight: The Magic of Kale Pesto
Okay, let’s talk about the real star here: the kale pesto! You know, most people think pesto *has* to be basil, but using kale is seriously brilliant. It’s got this amazing, slightly earthy flavor that’s just a *touch* different from basil, and guess what? It’s packed with way more vitamins and fiber! So, you’re not just getting a super delicious sauce, you’re sneaking in some extra goodness onto your pizza. It’s like a flavor and nutrition powerhouse all rolled into one vibrant green package!
Serving and Storing Your Kale Pesto Pizza
This Kale Pesto Pizza is best served right away, straight from the oven when that cheese is perfectly melty and ooey-gooey! Slice it up and enjoy that incredible fresh flavor.
If, by some miracle, you have leftovers (which I doubt!), just let them cool completely. You can store them in an airtight container in the fridge for about 2-3 days. To reheat, I find popping it back in a hot oven for a few minutes works best to get the crust nice and crisp again, but a quick zap in the microwave is okay too in a pinch!
Frequently Asked Questions about Kale Pesto Pizza
Got questions about making this amazing Kale Pesto Pizza? I’ve got you covered!
Can I make the kale pesto ahead of time?
Oh, absolutely! That’s one of the best things about kale pesto. You can totally make it a day or two in advance and store it in an airtight container in the fridge. It might thicken up a bit, so just give it a stir with a little extra olive oil before you spread it on your pizza dough. It’s perfect for saving time on pizza night!
What can I substitute for mozzarella cheese?
Mozzarella is great for that classic melty cheese pull, but you can totally switch it up! A nice sharp provolone would be lovely, or even some crumbled feta for a bit of tang. If you want something a little milder, Monterey Jack melts beautifully. Just pick whatever cheese sounds good to you!
Is this recipe vegan?
Right now, this specific Kale Pesto Pizza recipe isn’t vegan because of the mozzarella cheese and, if your pesto has Parmesan, that too. But it’s SO easy to make it vegan! Just use your favorite vegan shredded cheese – there are some really good ones out there now – and make sure your kale pesto recipe doesn’t include any dairy. Voila, vegan perfection!
How do I get my pizza crust extra crispy?
Great question! For a super crispy crust on your Kale Pesto Pizza, make sure your oven is fully preheated to that 450°F (230°C). Using a pizza stone definitely helps, as it gets super hot and transfers that heat directly to the dough. Also, don’t overload the pizza with too many wet toppings, and bake it until the crust is golden brown and looks nice and firm. A little oil brushed on the crust edges before baking also helps them get nice and crisp!
Nutritional Information for Kale Pesto Pizza
Just a heads-up, this nutritional info is an estimate, folks! It can totally change depending on the pizza dough you use, the exact brands of ingredients you grab, and how much you sneakily nibble while you’re making it. But generally speaking, for one slice of this amazing Kale Pesto Pizza, you’re looking at around 350 calories, about 18g of fat, 12g of protein, and 35g of carbohydrates. It’s a pretty balanced bite!
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Kale Pesto Pizza
- Total Time: 30 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A flavorful pizza topped with a vibrant kale pesto sauce.
Ingredients
- 1 pizza dough
- 1 cup kale pesto
- 1 cup shredded mozzarella cheese
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 2 tablespoons pine nuts
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 450°F (230°C).
- Stretch or roll out the pizza dough to your desired thickness.
- Spread the kale pesto evenly over the pizza dough, leaving a small border for the crust.
- Sprinkle the mozzarella cheese over the pesto.
- Arrange the cherry tomatoes and red onion slices on top of the cheese.
- Drizzle with olive oil.
- Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- Sprinkle with pine nuts before serving.
Notes
- For a spicier pesto, add a pinch of red pepper flakes.
- You can substitute other nuts like walnuts or almonds for pine nuts.
- Add grilled chicken or shrimp for extra protein.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg
Keywords: kale pesto pizza, homemade pizza, vegetarian pizza, pesto recipe, quick dinner, easy pizza