Kale Pesto Pizza

Name: Kale Pesto Pizza
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Ingredients: 2 cup Packed Fresh Kale; 0.33333334 cups Toasted Walnuts or Pine Nuts; 3 pcs Garlic Cloves; 0.5 cup Grated Parmesan Romano cheese; 0.625 cup Ricotta Cheese, part skim; 0.25 cup olive oil; 6 ounce Mozzarella Cheese; 1 cup Marinara Sauce; 1 pcs Dough for 1 pizza; 1 cup Sliced Tomatoes

Rich and garlicky, packed with vitamin A, this recipe comes together to make one delicious rustic pizza pie!

EvaWestonRDN_WNW

Prep15 min

Cook10 min

Total25 min

Servings6

Difficultyeasy

AmericanVegetarianDinner / SupperLunch

Ingredients

2 cupPacked Fresh Kale
⅓ cupsToasted Walnuts or Pine Nuts
3 pcsGarlic Cloves
0.5 cupGrated Parmesan Romano cheese
0.63 cupRicotta Cheese, part skim
0.25 cupolive oil

6 ounceMozzarella Cheese
1 cupMarinara Sauce
1 pcsDough for 1 pizza
1 cupSliced Tomatoes

Instructions

1
Preheat the oven to 475*F or according to pizza dough directions.
2
Make the pesto: Place kale, garlic and nuts in a food processor and pulse several times until kale is broken up. Add Romano cheese and puree until blended but chunky. Drizzle olive oil in while processor is still on and process until mixture become thick pesto sauce.
3
Mix in the ricotta: Transfer to med bowl and mix w ricotta cheese.
4
Prepare the pizza:·Roll dough. Spread dough onto cookie sheet/pizza pan. Ok if it’s uneven and hanging over the edges.
5
Assemble: Spread kale pesto on dough, leaving a 2” border. Sprinkle ½ mozzarella. Top with tomatoes or dollops of marinara sauce. Sprinkle with the other half of the marinara. Fold any dough hanging over the edges over the pesto/marinara mixture, rustic style
6
Bake the Pizza: Bake at 475*F for 10 minutes, then lower to 375* for 10 - 15 minutes until golden.
7
Let cool: When cool enough that the ingredients won’t slide off, slice.