We each had a slice of this pizza pie, and it was delicious. (You can skip this rise in the refrigerator and use the dough right away, but this cool, slow rise makes it easier to stretch and gives the pizza a crisper texture and more nuanced flavor.) Help. Published: Mar 17, 2016 Modified: Oct 20, 2019 by Barbara 4 Comments. Browned Tofukey Italian sausage to put on top. Sprinkle cheese over the top. Yield: 1 (12-inch) pizza or 2 (8- to 9-inch) pizzas. Make it nut free: Substitute pepitas (green pumpkin seeds) for the pecans. Please advise. Spread olive oil over the outer edge of the pizza dough for a crispy crust. Husband and toddler approved! Made the pesto as per the instructions.for the pizza topping I sauteed some onions and mushrooms the rest according to your recipe except I am a big cheese eater so I put more cheese. Best Regards. Brush the outermost edges of the pizza dough with a little olive oil. Crunchy Top Pumpkin Baked Oatmeal (Muffins Optional), 1 pound store-bought pizza dough or homemade (whole wheat or GF as preferred－, 1½ cups (6 ounces) shredded Gruyere cheese (may substitute mozzarella or use a mix of both), 1 cup lightly packed kale, chopped into small pieces, 3 cups packed kale, preferably the Tuscan/Lacinato variety, thick ribs removed and roughly chopped (starting with an 8- to 9-ounce bunch will also provide plenty for the extra 1 cup above), ½ cup (2 ounces) chopped pecans or walnuts (or a mix of both), ¼ cup (1 ounce) finely grated Parmesan cheese, 1 tablespoon (15ml) freshly squeezed lemon juice, 2 cloves garlic, minced (may use 3 if small), ½ teaspoon kosher salt and several turns of the pepper mill. It’s delicious, easy, and pretty guilt-free as far as pizza comes. Turn on the food processor and drizzle in the oil. I think I have to coax Carlos to try cooking this pizza! Feel free to contact me at afterdinnerdance@gmail.com - I'd love to hear from you! We’ll have to try this! Hi Maggie! Accessibility Policy ⋄ Comment Policy ⋄ Nutrition Disclaimer ⋄ Photo/Recipe Policy ⋄ Privacy Policy, Subscribe to our newsletter! Turn dough out onto surface and knead lightly until it looks smooth, 3 to 4 minutes. Finally, in a small bowl, toss the 1 cup chopped kale with the 1 teaspoon of olive oil and a sprinkle of salt. "Slice Harvester: A memoir in Pizza," by Colin Atrophy Hagendorf, Lentils and Rice with Caramelized Onions and Life is Good, Rapini aka Broccoli Rabe with Chilies and Garlic, Roasted asparagus with almonds, capers, and dill, "I hear America Singing," and her voice is that of Michelle Obama at the Democratic National Convention. You and your loved ones will be very pleased that you did. If you have a question, please skim the comments section—you might find an immediate answer there. And so I decided to repurpose some of my kale (4 entire packed cups) into this pizza. But there is a lot of salad like chopped kale baked to an edible softness topping this kale pesto pizza. This is my favorite way to eat kale now! Recipe yields one large, 12-inch pizza or two smaller, 9-inch pizzas. It doesn’t need to be perfect. Turn on the food processor and drizzle in the oil. I cook fresh, vegetarian recipes. The flavor will improve over time. Spread the pesto on the dough. By submitting this form, you are granting Quality Greens permission to email you. If you made the recipe, please choose a star rating, too. Top pizza(s) with an even layer of pesto (you may end up with extra pesto, which would be great on pasta or as a sandwich spread, etc.). Bake until the crust is golden and the cheese on top is bubbly (about 10 to 12 minutes on a baking sheet, or as few as 5 minutes on a baking stone). Your email address will not be published. I like to roll the dough most of the way between pieces of parchment paper and then transfer it to my 12-inch pizza pan and gently stretch to the edges of the pan. Or, not so much? You could also use walnuts in your pesto, or pepitas for a nut-free option. I don’t, sorry! Some of it crisps up a bit and reminds me of kale chips, thus the characterization. Kale Pesto Pizza. Process until the pesto reaches your desired consistency, stopping to scrape down the sides as necessary. I thought this site would be a good place to talk about food and ruminate on life. Required fields are marked *. For all the pizza tomato sauce lovers out there, you won’t miss the tomato sauce on this pizza – trust me. If there is a food that rivals my husband Dan's affection for pasta, that food is PIZZA. I am not a Registered Dietitian. Taste and add more lemon juice, salt or pepper if necessary. Your comments make my day. And by using kale pesto as a sauce, you’re sneaking in a super food veggie onto your pizza! Transfer the dough to a pizza pan. A variety of roasted or grilled vegetables, from eggplant, winter squash and broccoli to zucchini and onions－even slow-roasted tomatoes, like these gems－ could yield delicious results. Within a year or two, a pizzeria opened even closer to our house, on Avenue M, Esposito's, and that became our "home field" pizzeria for the next few years. Ingredients: 1 ball of pizza dough; 1 tbsp olive oil (for crust) Kale Walnut Pesto (recipe here), I used about 6 tbsp; 2 tomatoes, sliced; 1 ball of mozzarella, sliced; Directions: Preheat oven (with pizza pan inside) to 475. Preheat oven to 500 degrees Fahrenheit with a rack in the upper third of the oven. Instagram ⋄ Pinterest ⋄ Facebook, Subscribe to our email newsletter! It's just that the kale gets a little crispy in the baking. Process until the pesto … Combine 1 cup of kale with 1 tsp. I’ve had this idea for a while now—kale pesto pizza with golden mozzarella and crispy kale on top—and it is finally reality. If you're using a baking stone or baking steel, place it in the oven on the top rack. olive oil and toss to coat.Sprinkle onto the pizza. For best results, roll the dough out as thin as reasonably possible while maintaining an even surface level. Perhaps Carlos can teach it in his class, Cooking With Carlos, too. This is a great way to eat kale! Drizzle in the olive oil and puree the mixture. <3. I like to roll out the dough on pieces of parchment paper for easy transfer to the oven. I say “this time of year” like it’s nothing, but it’s snowy, icy, below freezing and gray outside, and I’m currently wondering what I’m doing with my life/daydreaming about beach vacations. Yum.. Process until the pesto reaches your desired consistency, stopping to scrape down the sides as necessary. This recipe is perfect if you wish to give your pizza a different touch, but unlike the basil pesto, it may not be the … When using mushrooms, arrange them on top of the kale. It left us craving more. Will it work with frozen kale? Yes, I got that idea from your stuffed shells recipe, and it added such a great flavor. All rights reserved. Rub the oil into the kale so it’s lightly covered. You could try it, but I’m not sure how it will thaw then cook. If you’re using a baking stone or. The pizza dough in this recipe is made with whole wheat flour, ground flaxseed, and olive oil, which lends a nice elasticity, making it really easy to work with. Learn how your comment data is processed. We were awfully puzzled, but off we went, my brother, ten year old me, and our Polish immigrant parents, to Kings Highway to visit the brand new Belladonna Pizzeria, the first pizzeria in our Flatbush neighborhood. Let the pizza cool for 5 minutes. Transfer one pizza to the oven, either on a baking sheet or onto your preheated baking stone. This is our new favorite pizza!!! Receive Quality Greens Weekly Specials straight to your inbox! Sprinkle cheese over the top. I must say that the pizza, to borrow a baseball analogy, "hit the ball right out of the ball park." All rights reserved.