All Photos © Christine Elise McCarthy 2012
This is super-duper easy & really delicious. The pesto can be tossed with the pasta of your choice or used for bruschetta/crostini or used as a spread on your favorite sandwich. Yummy & good for you. This recipe makes way more pesto than you need for one 12″ pizza.
For this pizza – i used a spicy tomato sauce on half the pizza under the kale pesto and straight kale pesto on the other half. There wasn’t a big difference in flavor so do whatever suits you. I would like to have topped this with buffalo mozzarella rather than shredded pizza blend cheese but I am seriously cutting back my grocery budget (after discovering I spent an average of $717 a MONTH on just myself!) – so I went with what I had on hand.
Fresh Kale Pesto Pizza
Pizza dough (store bought or my prepared dough recipe HERE)
for the pesto
10 oz chopped kale (cleaned & deveined)
1/2 cup olive oil plus more
40 almonds – preferably slivered but any kind work
4 garlic cloves
1/2 cup grated Parmesan
1 tsp each S&P
for the pizza
1 cup fresh buffalo mozzarella – chopped OR 1 cup grated pizza cheese of some kind
1/2 cup pizza sauce (optional)
Chopped basil or parsley for garnish
Submerge the kale in boiling water for ten minutes & drain. Squeeze out excess water.
I had whole almonds so I put them in a sandwich baggy & smashed them with a pepper mill. Slivered or sliced almonds will not require this step. Toast the almonds in a dry frying pan over high heat – stirring constantly – for about 5 minutes or until they get fragrant & start to brown. Be careful not to burn them. Remove from heat.
In a food processor – blend all the pesto ingredients until smooth. Add more olive oil as necessary to get a creamy texture.
PREHEAT YOUR OVEN TO 450. Be sure it has reached 450 before putting your pizza in.
Prepare your pizza pan with cooking spray or wipe it with olive oil. Roll out the dough, put it on the pan. Top with pizza sauce (if using) then with a thin layer of the kale pesto. Top with cheese. Put in oven & bake for 10 minutes of so – or until the crust is brown & the cheese is melted & bubbling. Top with basil or parsley (if using).
Open a box of wine & enjoy!