Sometimes you just need a vibrant splash of green to brighten up a dreary winter evening or a light summer meal. This Kale Pesto Pizza brings an unexpected depth of flavor that completely changes how I view leafy greens on a pie.
The combination of toasted nuts and garlic transforms raw kale into a rich, savory spread that rivals any traditional tomato sauce.
Why This Kale Pesto Pizza Will Become Your Go-To Recipe
Everything about this recipe centers on balancing fresh textures with comforting warmth. The nutty pesto base offers a savory richness that perfectly balances the bubbling, golden mozzarella cheese on top.
I find that using pecans adds a subtle sweetness that cuts through the earthy greens in the most delightful way.
It is an incredibly fast dinner option that feels gourmet but comes together in just thirty minutes.
If this dish hit the spot, you’ll want to try my Zesty Butter Cookies Recipe next, plus the Savory Vegetable Soup Recipe delivers the same bold flavors.
Everything You Need for Perfect Kale Pesto Pizza
Here are the fresh ingredients required to make this vibrant dinner:
- Mozzarella cheese: Use grated low-moisture part-skim mozzarella for the best melt without making the crust soggy.
- Pizza dough: I use either a homemade whole wheat dough or a store-bought pound of dough for convenience.
- Olive oil: You will need this for the pesto emulsion and for massaging the kale topping.
- Kale: I prefer Lacinato (Tuscan) kale for the pesto and chopped curly kale for the crispy topping.
- Pecans or Walnuts: These nuts provide a creamy texture and rich, toasted flavor to the pesto base.
- Lemon juice: Freshly squeezed juice brightens the heavy greens and adds necessary acidity.
- Garlic: Fresh cloves give the pesto that classic pungent kick.
- Sea salt: Fine-grain salt helps break down the kale and seasons the entire dish.
- Black pepper: Freshly ground pepper adds a nice bit of heat to the sauce.
- Red pepper flakes: I like adding a pinch at the end for a little extra spice.
My Method for Perfect Kale Pesto Pizza
Let’s get cooking!
- I start by preheating my oven to 500 degrees Fahrenheit to ensure it is blazing hot for the crust. If I am using a baking stone or steel, I place it on the top rack of the oven now so it has plenty of time to absorb the heat, which is crucial for a crispy bottom. While the oven warms up, I take my dough out to rest at room temperature, making it much easier to stretch later.
- To make the pesto, I combine the roughly chopped Lacinato kale, pecans, lemon juice, garlic, salt, and black pepper in my food processor. I pulse the machine while slowly drizzling in the olive oil until the mixture breaks down into a thick, vibrant green sauce. I always taste it at this stage and add a splash more lemon or salt if the flavors need to pop a bit more.
- I roll out the pizza dough on a large sheet of parchment paper, aiming for a thin and even circle. I spread the kale pesto generously over the dough, leaving just a small border for the crust, and then sprinkle the grated mozzarella cheese evenly over the sauce. The parchment paper makes it incredibly easy to transfer the entire assembly into the oven without making a mess.
- Before baking, I toss the remaining chopped kale in a small bowl with a teaspoon of olive oil and a pinch of salt. I use my fingers to massage the oil into the leaves, ensuring they are lightly coated, then distribute these greens over the cheese layer. I slide the pizza (with the parchment) onto the hot stone or baking sheet and bake for about 10 to 12 minutes until the crust is golden and the kale chips on top are crispy.
My Best Tips for Perfect Kale Pesto Pizza
To ensure the Kale Pesto Pizza has a crispy bottom, I always preheat my baking stone for at least thirty minutes before sliding the dough in.
Be careful not to process the pesto too long, as I prefer leaving a bit of texture rather than making it completely smooth.
If the top kale leaves start browning too quickly, simply tent a piece of foil over the pizza for the last few minutes of baking.
How to Serve This Kale Pesto Pizza
I love slicing this Kale Pesto Pizza immediately while the cheese is still hot and stretchy for the best texture.
A simple side salad with a bright vinaigrette pairs wonderfully with the rich, nutty flavors of the pesto base.
I’d love for you to follow along on Pinterest for more cozy meal inspiration.
Print
Kale Pesto Pizza Recipe
- Total Time: 37 min
- Yield: 1 large pizza 1x
- Diet: Vegetarian
Description
A vibrant and savory pizza featuring homemade nutty kale pesto, melted mozzarella, and crispy kale chips on top.
Ingredients
- 3 cups packed Lacinato kale, ribs removed and chopped
- 2 cups grated low-moisture mozzarella cheese
- 1 pound pizza dough (store-bought or homemade)
- 3 cloves garlic, peeled
- 3/4 cup pecans or walnuts
- 2 tablespoons fresh lemon juice
- 1/2 cup olive oil, plus 1 teaspoon for topping
- 1 cup chopped kale (for topping)
- 3/4 teaspoon fine sea salt
- Freshly ground black pepper
- Red pepper flakes (optional)
Instructions
- I start by preheating my oven to 500 degrees Fahrenheit to ensure it is blazing hot for the crust. If I am using a baking stone or steel, I place it on the top rack of the oven now so it has plenty of time to absorb the heat, which is crucial for a crispy bottom. While the oven warms up, I take my dough out to rest at room temperature, making it much easier to stretch later.
- To make the pesto, I combine the roughly chopped Lacinato kale, pecans, lemon juice, garlic, salt, and black pepper in my food processor. I pulse the machine while slowly drizzling in the olive oil until the mixture breaks down into a thick, vibrant green sauce. I always taste it at this stage and add a splash more lemon or salt if the flavors need to pop a bit more.
- I roll out the pizza dough on a large sheet of parchment paper, aiming for a thin and even circle. I spread the kale pesto generously over the dough, leaving just a small border for the crust, and then sprinkle the grated mozzarella cheese evenly over the sauce. The parchment paper makes it incredibly easy to transfer the entire assembly into the oven without making a mess.
- Before baking, I toss the remaining chopped kale in a small bowl with a teaspoon of olive oil and a pinch of salt. I use my fingers to massage the oil into the leaves, ensuring they are lightly coated, then distribute these greens over the cheese layer. I slide the pizza (with the parchment) onto the hot stone or baking sheet and bake for about 10 to 12 minutes until the crust is golden and the kale chips on top are crispy.
Notes
If you don’t have pecans, walnuts work beautifully, or use pumpkin seeds for a nut-free version. Leftover pesto is excellent on pasta.
- Prep Time: 25 min
- Resting Time: 10 min
- Cook Time: 12 min
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 15mg
Keywords: Kale Pesto Pizza, vegetarian pizza recipe, homemade pesto, healthy pizza dinner, green pizza