Kale Pizza on Whole wheat crust
 
 
Author:
Serves: makes 4 pizzas
Ingredients
  • 1 batch homemade whole wheat pizza (recipe in post above)
  • 1 bunch kale (200gms), stalks removed and leaves chopped into bite sized pieces
  • 1 cup basil walnut pesto (recipe below)
  • 200-250 gms fresh mozzarella, sliced in chunks or grated
  • 4-6 tbsp goat cheese
  • ½ cup cherry tomatoes, halved
  • arugula/microgreens for garnish
  • 1-2 tbsp balsamic vinegar
For the pesto
  • 2 cups fresh basil (you could use 1 cup basil, 1 cup kale or you could do all basil, or all kale)
  • ⅓ cup walnuts
  • ¼ to ½ cup olive oil (while the best pesto is made completely with olive oil, in case you find thats a lot of oil, sub a little of it with water)
  • ¼ cup shredded parmesan cheese
  • 3-4 cloves of garlic
  • salt and pepper, to taste
  • juice of 1 small lemon
Instructions
Make the pesto:
  1. In a food processor, or mixer grinder, add all the ingredients listed under pesto except the olive oil. Turn the processor on, and with the machine running, slowly drizzle in the olive oil. Process the pesto till you get your desired consistency, stopping midway to scrape down the sides. Adjust seasoning and lemon juice if required.
Prepare toppings:
  1. Chop the cherry tomatoes in half.
  2. For the kale, remove main stem from the leaves. Chop the kale leaves into bite sized pieces. Add 1 tbsp olive oil, salt and pepper and massage kale for 2 minutes and the leaves are slightly wilted.
Prepare the pizza dough:
  1. Preheat oven to 250°C/ 550° F (or as high as your oven can go). Place a pizza stone, or inverted baking tray in the oven to preheat, while you roll out your dough and prepare topping.
  2. Make the pizza dough as directed in the recipe on the blog (link in the post). Divide the dough into 4 balls, and taking one ball at a time shape the dough into tight balls. Starting with one dough piece, roll out the dough as thin as possible. I generally roll out the dough on a piece of parchment paper to make it easy for me to transfer the topped pizza into the oven.
  3. Spread an even layer of pesto. Sprinkle mozzarella cheese on the top. Add the Kale, and some cherry tomatoes halves. Top with chunks of goat cheese spread across the entire pizza. Drizzle with a little olive oil on top.
  4. Transfer one pizza to the oven, on the baking sheet or your preheated baking stone.
  5. 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).
  6. Repeat with remaining pizza, if necessary.
  7. Top with fresh arugula/microgreens/red pepper flakes/ drizzle of balsamic vinegar. Slice and serve.
Recipe by The Novice Housewife at https://novicehousewife.com/2020/07/15/kale-pizza-on-whole-wheat-crust/