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Caprese Pesto Pizza
1 lb. refrigerated regular or gluten-free pizza dough
All purpose flour, for dusting
2 tsp. extra-virgin olive oil
1/8 tsp. sea salt
1/3 cup Kale Pesto (recipe below)
1 (8-oz.) package sliced fresh mozzarella
2 medium tomatoes, thinly sliced
4-6 basil leaves, torn
1. Preheat oven to 400. Remove pizza dough from the fridge, and let it come to room temperature for 20 minutes. Sprinkle a clean work surface with flour and roll out the dough into a flat circle or oval, about ¼ inch thick. Place the dough on a parchment paper lined baking sheet, brush with olive oil and sprinkle with sea salt.
2. Spread pesto sauce evenly on the pizza, leaving about a 1-inch border around the outer edge of the crust. Top with the mozzarella and tomato slices. Bake for 20 to 25 minutes, or until the sides are golden and crisp to the touch.
3. Remove the pizza from the oven and top with fresh basil and more sea salt, if desired.
SERVES 4
Prep time: 15 minutes, plus warming
Cook time: 25 minutes
KALE PESTO:
In a food processor, combine 1-½ cup chopped kale leaves, ½ cup raw almonds, 1 to 2 garlic cloves, ¼ tsp. sea salt, and 1 TBSP fresh lemon juice. Pulse until coarsely chopped. Stream in 3 TBSP extra-virgin olive oil and process until a smooth paste forms.
Recipe source: Candice Kumai, author of “Clean Eats Green
1 lb. refrigerated regular or gluten-free pizza dough
All purpose flour, for dusting
2 tsp. extra-virgin olive oil
1/8 tsp. sea salt
1/3 cup Kale Pesto (recipe below)
1 (8-oz.) package sliced fresh mozzarella
2 medium tomatoes, thinly sliced
4-6 basil leaves, torn
1. Preheat oven to 400. Remove pizza dough from the fridge, and let it come to room temperature for 20 minutes. Sprinkle a clean work surface with flour and roll out the dough into a flat circle or oval, about ¼ inch thick. Place the dough on a parchment paper lined baking sheet, brush with olive oil and sprinkle with sea salt.
2. Spread pesto sauce evenly on the pizza, leaving about a 1-inch border around the outer edge of the crust. Top with the mozzarella and tomato slices. Bake for 20 to 25 minutes, or until the sides are golden and crisp to the touch.
3. Remove the pizza from the oven and top with fresh basil and more sea salt, if desired.
SERVES 4
Prep time: 15 minutes, plus warming
Cook time: 25 minutes
KALE PESTO:
In a food processor, combine 1-½ cup chopped kale leaves, ½ cup raw almonds, 1 to 2 garlic cloves, ¼ tsp. sea salt, and 1 TBSP fresh lemon juice. Pulse until coarsely chopped. Stream in 3 TBSP extra-virgin olive oil and process until a smooth paste forms.
Recipe source: Candice Kumai, author of “Clean Eats Green