Kale Pomegranate Pizza With Creamy Pesto Sauce Recipes
KALE & POMEGRANATE PIZZA WITH CREAMY PESTO SAUCE
Two doses of kale - both in the creamy, garlicky pesto and piled on top - make this pizza a green powerhouse (in the most delicious way, promise!) Top with ruby-red pomegranate arils for color and a little irresistible sweet and salty contrast.
Provided by Kare for Kitchen Treaty
Time 30m
Number Of Ingredients 17
Steps:
- Preheat oven to 450 degrees Fahrenheit. Sprinkle a pizza stone or large baking sheet with a little cornmeal, if desired. Set aside.
- Make the creamy kale pesto sauce. In the bowl of a food processor fitted with the "S" blade, add the 2 cups kale, pecans, Parmesan cheese, garlic, red pepper flakes, and olive oil. Pulse, scraping down the sides if necessary, until pureed. If necessary, drizzle in a little more olive oil, a couple of teaspoons at a time, until it's a saucy consistency and has turned a lighter shade of green. Add the sour cream and a pinch of salt and pulse until blended. Taste and add additional salt and some freshly ground black pepper if desired. Set aside.
- Roll out your pizza dough to approximately 14 inches in diameter and transfer to the pizza stone or baking sheet. Pour on the creamy kale pesto sauce and spread with the back of a spoon, leaving a 1/2-inch border. Top with mozzarella, then add the onions in an even layer.
- To a large bowl, add 3 cups kale and drizzle with 2 teaspoons olive oil. With your hands, toss well until the leaves are coated with the oil. Pile the kale onto the pizza, spreading to distribute evenly. Sprinkle with a pinch or two of salt.
- Bake until the crust is golden brown, the cheese is bubbly, and the kale is cooked down and crispy in places, about 10 minutes, depending on your crust. Remove from oven and top with pomegranate arils. Cut into wedges and serve.
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- Preheat oven to 500 degrees Fahrenheit with a rack in the upper third of the oven. If you’re using a baking stone or baking steel, place it in the oven on the top rack. If you’re using my dough recipe, prepare dough through step 4. If you’re using store-bought dough, check the instructions of the package. It might need to rest at room temperature while you work on the pesto.
- Make the pesto: In a food processor, add the kale, pecans, lemon juice, garlic, salt and several twists of freshly ground black pepper. Turn on the food processor and drizzle in the oil. Process until the pesto reaches your desired consistency, stopping to scrape down the sides as necessary. Taste and add more lemon juice, salt or pepper if necessary.
- Prepare the pizza dough as directed. If you’re using my pizza dough recipe, I’d make two pizzas. If you’re using store-bought dough like me, I’d roll it out into one large pizza. I like to roll out the dough on pieces of parchment paper for easy transfer to the oven. For best results, roll the dough out as thin as reasonably possible while maintaining an even surface level.
- 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.). Sprinkle cheese over the top. Lastly, in a small bowl, toss 1 cup chopped kale with 1 teaspoon olive oil and a sprinkle of salt. Rub the oil into the kale so it’s covered with a light, even layer. Distribute the kale evenly over the top of the pizza.
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