Friday, March 23, 2012

Kale Pesto Pizza

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Just to be clear, it's kale pesto pizza and not kale on pesto pizza. Some say you can make anything into pesto -- I don't know about that, but kale definitely works. This kale pesto is surprisingly sweet, not at all bitter. It's green and creamy and works great on pizza. I think it would be delicious on pasta as well. VB said this is one of the best pizzas he's ever had. All I can say is every cook needs someone like him (but he's MINE! Get your own appreciative, complimentary, non-picky eater).

For this kale pesto, you will need:
  • 3 cups (packed) kale, cleaned, stem removed and sliced into 1-inch strips
  • 1/2 cup roasted cashews
  • 2 cloves garlic, peeled and sliced
  • 2-inch strip of lemon peel
  • juice from 1/2 lemon (about 1-2 tablespoons)
  • 1 teaspoon capers
  • extra virgin olive oil
  • salt to taste
Chop kale, cashews, garlic, lemon peel and capers in a food processor. While processing, stream in olive oil until paste becomes sauce. Season with salt. Set aside.

To complete the pizza, you will need:
  • one portion of your favorite pizza dough recipe (try this)
  • sliced mozzarella
  • toppings -- I kept it simple and used young asparagus and sauteed portabella mushroom
Pre-heat oven to 500 degrees, preferably with a pizza stone in it. Roll out pizza dough. Place pizza dough on a baking sheet. If you have a pizza stone, place dough on a piece of aluminum foil for easy transfer. Spread kale pesto over the top, leaving 1-inch edge all the way around. Top with a layer of mozzarella slices. Then top with your desired toppings. Bake for 10 to 12 minutes until top is browned and bottom is crispy.

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