Sweet Potato Pesto Kale Pizza Recipes
SWEET POTATO KALE PIZZA
This Sweet Potato Kale Pizza is a delicious and easy vegetarian pizza option that makes for a fun homemade pizza night!
Provided by Sarah Schlichter, MPH, RDN
Categories Pizza
Time 40m
Number Of Ingredients 15
Steps:
- Preheat oven to 425.
- Using a floured rolling pin, roll the dough from the center to the edges until the circle is about ½ inch thick or to your likeness. Transfer to a greased or oiled pizza or baking sheet.
- Microwave your sweet potato for 7 minutes. While it is microwaving, sautee the mushrooms in olive oil and garlic. Slowly add in kale and peppers and turn heat to low.
- Coat dough with tomato sauce and add toppings, saving the cheese and/or nutritional yeast for last.
- Bake for 20-25 minutes and let cool for 10 minutes before serving.
Nutrition Facts : Calories 396 calories, Carbohydrate 69 grams carbohydrates, Cholesterol 5 milligrams cholesterol, Fat 8 grams fat, Fiber 9 grams fiber, Protein 16 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 458 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
SWEET POTATO AND KALE PIZZA
"To save time, make the potato sauce a day ahead and refrigerate," Bemis says.
Provided by Andrea Bemis
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. Boil a large pot of water. Cook potato in water until fork-tender, 7 to 10 minutes. Remove from heat, drain and let cool 5 minutes. In a food processor, pulse potato, 1 tablespoon oil, red pepper and a pinch of salt until sauce is smooth. Roll out dough until 1/4 inch thick. Spread potato sauce evenly over dough. Toss kale in remaining 1/2 tablespoon oil; top pizza with goat cheese, kale and Parmesan. Bake until crust is golden, 10 to 15 minutes, sprinkling on walnuts in final 2 minutes.
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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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