While you are here, also check our pizza recipes without tomato sauce: classic white pizza (pizza bianca) and mushroom pizza with caramelized onions.
Recipe card
Ingredients
For kale pesto
Kale: Use any variety of kale you like.Nuts: You can add walnuts, pecans, pine nuts, cashews, and almonds or combine them all.Garlic: Fresh, roasted, or garlic powder will work.Olive oil: For its robust flavor and aroma.Pepper, salt, and lemon juice to taste.
For kale pizza
Homemade or store-bought pizza dough, mozzarella cheese, and caramelized onions are needed. You can add olives, tomatoes, mushrooms, and bell peppers if desired.
Homemade kale pesto
In a blender or food processor, add Kale, nuts, parmesan, garlic cloves, lemon juice, salt, and pepper, and turn on the blender. Slowly drizzle olive oil and blend until you get the desired consistency of pesto, scraping down the sides as needed. Taste check and adjust salt, pepper, and lemon juice.
Kale pizza
Heat tablespoon of oil in a pan. Add the sliced onions and saute till it becomes caramelized and golden brown. Preheat the oven to 450 degrees F. Grease the baking pan with olive oil or line it with parchment paper. Roll the pizza dough into 12-inch pizza or 2 smaller 9-inch pizza dough to the desired thickness. Spread the kale pesto onto the rolled pizza dough, add mozzarella cheese, sauteed onion, and tomatoes. Drizzle about a tablespoon of olive oil and add some grated Parmesan. Bake for about 12 minutes or until the crust becomes golden and the cheese turns bubbly. Let the pizza rest for 4-5 minutes before serving. You can top it with pepper flakes if desired. Serve with a glass of wine, and enjoy.
Tips
For the pesto, add nuts of your choice. Traditionally, pine nuts are used in pesto, but cashews, pecans, and almonds are good replacements. You can rub 1 cup of chopped Kale with 1 tablespoon olive oil and add it on top of the pizza before baking. Instead of tomatoes, mushrooms can also be added.
Store and reheat leftovers
Slice and store any leftovers wrapped in foil or airtight conatiner for 3 to 4 days. Preheat the oven to 400 degrees and reheat until heated through.
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