Ingredients with Measurements:
- 1 pre-made pizza crust
- 1/2 cup kale leaves, washed and chopped
- 1/2 cup kalette leaves, washed and chopped
- 1/4 cup pine nuts
- 1/4 cup grated parmesan cheese
- 1/4 cup olive oil
- 2 garlic cloves, minced
- Salt and pepper to taste
- 1/2 cup shredded mozzarella cheese
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. Preheat the oven to 425°F.
2. In a food processor or blender, combine the kale, kalette, pine nuts, parmesan cheese, olive oil, garlic, salt, and pepper. Pulse until the mixture becomes a smooth paste.
3. Spread the pesto evenly over the pizza crust, leaving a small border around the edge.
4. Sprinkle the shredded mozzarella cheese over the pesto.
5. Bake the pizza in the oven for 10-12 minutes, or until the cheese is melted and the crust is crispy.
6. Remove the pizza from the oven and let it cool for a few minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes
5. Temperature:
425°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 24g
Carbohydrates: 24g
Protein: 10g
Fiber: 3g
Substitutions for ingredients:
- Instead of pine nuts, you can use walnuts or almonds.
- Instead of parmesan cheese, you can use pecorino romano cheese.
- Instead of mozzarella cheese, you can use any other type of cheese you prefer.
Variations:
- Add sliced tomatoes or roasted red peppers on top of the pizza before baking.
- Use a cauliflower crust instead of a pre-made pizza crust.
- Add cooked chicken or shrimp on top of the pizza before baking.
Tips and tricks:
- Make sure to wash the kale and kalette leaves thoroughly before using them.
- Toast the pine nuts in a dry skillet for a few minutes before adding them to the food processor for extra flavor.
- If the pesto is too thick, add a little more olive oil to thin it out.
Storage instructions:
Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pizza in the oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
Serve the pizza on a wooden cutting board or pizza stone for a rustic look.
Garnishes:
Sprinkle some chopped fresh basil or parsley on top of the pizza before serving.
Pairings:
Serve the pizza with a side salad or roasted vegetables.
Suggested side dishes:
- Caesar salad
- Roasted broccoli
- Grilled asparagus
Troubleshooting advice:
- If the crust is not crispy enough, try baking the pizza for a few more minutes.
- If the pesto is too thick, add a little more olive oil to thin it out.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the pizza. Keep the ingredients refrigerated until ready to use.
Food history:
Pesto originated in Genoa, Italy, and is traditionally made with basil, pine nuts, parmesan cheese, garlic, and olive oil.
Flavor profiles:
This pizza has a nutty and slightly bitter flavor from the kale and kalette, balanced by the creamy and salty pesto and melted cheese.
Serving suggestions:
Serve the pizza hot and fresh out of the oven for the best flavor and texture.
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