Ingredients
For the Dough
- 1 batch easy whole wheat pizza dough or 1 pound store-bought pizza dough (Trader Joe’s recommended)
For the Pizza
- 2 cups (8 ounces) grated low-moisture part-skim mozzarella cheese
- 1 cup lightly packed kale, chopped into small, bite-sized pieces
- 1 teaspoon olive oil
- Optional garnishes: red pepper flakes
For the Kale Pesto
- 3 cups packed kale, preferably Tuscan/lacinato variety, thick ribs removed and roughly chopped (about 1 small bunch)
- ¾ cup pecans or walnuts
- 2 tablespoons lemon juice (about 1 small lemon)
- 2 to 3 cloves garlic (depending on size)
- ¾ teaspoon fine-grain sea salt
- Freshly ground black pepper, to taste
- ½ cup olive oil
Instructions
- Preheat the oven: Set your oven to 500 degrees Fahrenheit and position a rack in the upper third of the oven. If you have a baking stone or steel, place it on the top rack now to heat up. If making dough from scratch, prepare it up to step 4; if using store-bought, follow package instructions and let it rest at room temperature while preparing the pesto.
- Make the kale pesto: In a food processor, combine kale, pecans or walnuts, lemon juice, garlic, salt, and black pepper. Start processing and slowly drizzle in the olive oil until you reach your preferred pesto consistency, stopping to scrape down the sides as needed. Taste and adjust seasoning with more lemon juice, salt, or pepper as desired.
- Prepare the pizza dough: Roll out the dough on parchment paper to your desired size and thickness, keeping the surface even. For store-bought dough, one large pizza is typical; homemade dough can make two pizzas.
- Assemble the pizza: Spread an even layer of kale pesto over the rolled-out dough. Sprinkle the grated mozzarella evenly on top. In a bowl, toss 1 cup chopped kale with 1 teaspoon olive oil and a pinch of salt until lightly coated, then distribute this kale evenly over the pizza.
- Bake the pizza: Transfer the pizza to the oven, placing it on a baking sheet or preheated baking stone. Bake until the crust is golden and cheese is bubbly—this typically takes 10–12 minutes on a baking sheet or as little as 5 minutes on a baking stone. Repeat baking if you have a second pizza. Optionally, garnish with a sprinkle of red pepper flakes before slicing and serving.
Notes
- Using a baking stone or steel results in a crisper crust and faster baking.
- The pesto recipe yields extra that can be used on pasta, sandwiches, or as a dip.
- Adjust garlic and lemon juice in the pesto to your taste preference.
- Roll pizza dough as thin as possible without tearing to ensure a crisp crust.
- Red pepper flakes add a nice spicy kick but are optional.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
