Kale Pesto Pizza

Recipe Sourced from Kate + Cookie

This kale pesto pizza recipe is a perfect weeknight meal! Kale lovers will appreciate the crispy kale on top, too. You can change up the toppings if you’d prefer, though! Recipe yields one large, 12-inch pizza or two smaller, 9-inch pizzas.

Ingredients
1 batch of your favourite pizza dough
2 cups grated mozzarella cheese
1 cup lightly packed kale, chopped into small, bite-sized pieces
1 teaspoon olive oil
Optional garnishes: red pepper flakes

Kale Pesto
(yields about 1 ½ cups, which will probably leave you with extra)
3 cups packed kale, preferably the Tuscan/Lacinato variety, thick ribs removed and roughly chopped (about 1 small bunch)
¾ cup pecans or walnuts
2 tablespoons lemon juice (about 1 small lemon)
2 to 3 cloves garlic, depending on their size
¾ teaspoon fine-grain sea salt
Freshly ground black pepper, to taste
½ cup olive oil

Method
Preheat oven to 260°C with a rack in the upper third of the oven.

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.

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.

Transfer one pizza to the oven, either on a baking sheet or onto your preheated baking stone. Bake until the crust is golden and the cheese on top is bubbly (about 10 to 12 minutes on a baking sheet, or as few as 5 minutes on a baking stone).

Repeat with remaining pizza, if necessary. If desired, top pizza with a light sprinkle of red pepper flakes. Slice and serve with a glass of Pfeiffer Pinot Noir.

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