Description
Homemade crust topped with nutrient-packed kale pesto, crispy kale and fresh mozzarella makes The Best Kale Pesto Pizza! If you’re a kale lover, you will absolutely love this recipe!
Ingredients
DOUGH
2 1/2 cup all-purpose, whole wheat or pizza flour
2 1/4 tsp instant yeast
1 tbsp sweetener such as raw sugar, honey etc.
2 tbsp oil extra virgin olive oil
1 cup very warm water (between 105-110F)
1 tsp salt
KALE PESTO
2 cups kale
1 cup fresh basil
1/2 cup walnuts, almonds or nuts of choice toasted
1/3 cup avocado oil or extra virgin olive oil
1/4 cup water, filtered
2 garlic cloves
2 tbsp nutritional yeast
1/2 tsp pink himalayan salt salt
black pepper
TOPPINGS
2 cups kale, chopped
extra virgin olive oil
8 oz fresh mozzarella
Instructions
- In a mixing bowl or the bowl of stand mixer with a hook attachment, mix flour, instant yeast, sugar and salt. Mix to combine.
- Then, add oil and water. Mix using the dough hook on a low speed or with a spatula until dough comes together. If the dough doesn’t stick together, add more water. If it’s too wet add a little more flour.
- Knead for a few minutes on a lightly floured surface or continue with the dough hook. Your dough should be smooth and elastic. Poke it with your finger as it should slowly bounce back. Shape into a ball, place in a greased bowl and lightly grease the top of the dough. Cover and let it sit in a warm place for minimum of one hour. I like to lightly heat up an oven, turn it off and place the bowl inside. The dough should double in size. When done, roll out all the dough to make one large pizza or cut in half to make two pizzas.
- Meanwhile, make the pesto. Combine all the ingredients in high speed blender or food processor and blend until everything is combined but still a little bit chunky. In a medium bowl, place chopped kale, drizzle of olive oil, salt and pepper. Mix using your hands to soften the leaves.
- Preheat oven to 450 degrees F and lightly grease one large baking sheet or two 12” pans. Roll out the dough and place on the pan. Spread the kale pesto, top with fresh mozzarella and chopped kale.
- Bake for about 13-15 minutes, or until crust is golden brown and cheese is melted.
Notes
1. Use all-purpose, whole wheat or a specific pizza flour to make the dough. My favorite is to mix for example 1 1/2 cup all purpose and 1 cup pizza flour or whole wheat.
2. If using active dry yeast remember to dissolve them. First mix the yeast with warm water, sweetener and oil and let it stand to activate for about 5 minutes. Instant yeast can be mixed straight to the dry ingredients.
3. Use very warm water to speed up the rise time. 105-110F is the perfect temperature. Be careful not to go over 130F because that will kill the yeast.
- Prep Time: 1 hur 15 minutes
- Cook Time: 15 minutes