Ingredients
Scale
Kale Pesto Recipe
- 1 cup pecans
- 4 cups kale, stems removed
- 1 cup basil leaves
- 3 cloves of garlic
- 1 tsp salt
- 1 tsp pepper
- Zest and juice of 1 lemon
- ¼ cup + 2 Tbsp olive oil
Pizza
- 1 box Simple Mills Pizza Dough (or crust of choice)
- 1 cup kale pesto
- ¼ cup sliced red onion
- 1 cup roasted sweet potato, thinly sliced
- 1 red Anjou pear, sliced
- 3–5 oz goat cheese (chevre)
- 2 Tbsp Balsamic Reduction (or more to taste)
Instructions
Pesto
- Put the pecans in the food processor and pulse until fine.
- Add the kale, basil and garlic and chop until you have small pieces.
- Add the rest of the ingredients and blend until smooth. Add more oil if mixture is too thick.
Pizza
- Preheat oven to 350.
- Roll the crust out on parchment paper and place on a preheated pizza stone or on a baking sheet.
- Bake for about five minutes and then pull the crust out.of the oven.
- Spread the pesto on the baked pizza crust. Add the rest of the toppings and bake for another 10-15 minutes.
Notes
- I chose to not make this pesto super thin so it was not make the pizza to oily. Feel free to add more oil if desired.
Nutrition
- Serving Size: 4
Keywords: simple mills pizza, simple mills kale pesto pizza