Description
This Super Green Kale Pesto Pizza offers a vibrant and healthy twist on traditional pizza by using a fresh kale and basil pesto as the base. With a flavorful blend of walnuts, Parmesan, and garlic, topped with melted mozzarella cheese on a crispy pre-made crust, it’s an easy and nutritious meal perfect for any pizza lover looking to add more greens to their diet.
Ingredients
Scale
Pizza Base
- 1 pre-made pizza crust
Kale Pesto
- 1 cup kale, chopped
- 1/2 cup fresh basil leaves
- 1/4 cup walnuts
- 1/4 cup Parmesan cheese, grated
- 2 cloves garlic
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Topping
- 1 cup mozzarella cheese, shredded
Instructions
- Preheat Oven: Preheat the oven to 450°F (230°C) to ensure it reaches the ideal temperature for baking your pizza perfectly.
- Prepare the Pesto: In a food processor, combine chopped kale, fresh basil leaves, walnuts, grated Parmesan cheese, garlic cloves, olive oil, salt, and black pepper. Blend the mixture until smooth, creating a vibrant green kale pesto.
- Spread Pesto: Evenly spread the freshly made kale pesto over the pre-made pizza crust, covering the base thoroughly to infuse every bite with flavor.
- Add Cheese: Sprinkle the shredded mozzarella cheese generously on top of the pesto layer to provide a creamy, melty topping.
- Bake Pizza: Place the assembled pizza in the preheated oven and bake for 12-15 minutes, or until the cheese is bubbly and golden brown and the crust is crisp.
- Cool and Serve: Remove the pizza from the oven, let it cool for a few minutes to set the toppings, then slice and serve warm for the best taste and texture.
Notes
- You can substitute walnuts with pine nuts or almonds for a different flavor profile.
- For a gluten-free option, use a gluten-free pizza crust.
- To make it vegan, replace the Parmesan and mozzarella with plant-based cheese alternatives.
- Adjust the amount of garlic and salt to suit your taste preferences.
- Leftover pesto can be stored in an airtight container in the refrigerator for up to 3 days.
