Hi Pizza Eating Friends– My Larry is a kale eater. In fact, he was a kale fan before kale was a “thing.” We’d go to the soup/salad buffet in town and he’s embarrass the girls by loading the kale garnish onto his plate along with the red lettuce and radishes…
So when I cam across this kale pesto to start off the layers of a pizza, I thought he would really like this one! It’s a nice gentle flavored pesto– I’m imagining it on ravioli or over a nice piece of baked chicken. And with pizza it’s just grand. Hope you try it!!
KALE PESTO PIZZA WITH SAUSAGE & MUSHROOMS
Crust (makes enough for 2 12″ pizza crusts)
1 package yeast
1 cup warm water*
1 tab. sugar
2 tab olive oil
1/2 tsp. salt
2 1/2 cups flour
Kale Pesto (enough for 2 pizzas):
6 cups kale, chopped finely
1/4 cup pine nuts
4 cloves garlic, minced
1/2 cup olive oil
1/2 cup parmesan romano
Toppings (for 2 pizzas):
8 oz. mozzarella (or your favorite pizza cheese), grated
8 oz. Italian sausage (mild or hot)
3 oz. crimini mushrooms, chopped to bits
1/4 cup pine nuts to sprinkle on top
Let the yeast dissolve in the water and then stir in the other ingredients. Knead 3 to 4 minutes (you can add a little more flour if it feels too sticky) and stretch the dough onto 2 12″ pizza pans that have been sprayed with cooking spray. Put them in a warm place to rise while you do the rest of the prep. (I turn the oven on for just 3 minutes, then turn it off to warm it a bit and set the pizza crusts in there to rise).
To make the pesto, drop the kale, 1/4 cup pine nuts, garlic, oil and parmesan romano into a blender and whirl it to a lovely green paste.
Cook the Italian sausage in a skillet, chopping it to fine bits. Grate the cheese, chop the mushrooms.
Then take the rising crust from the oven and gently spread on the kale pesto. Then sprinkle on the cheese, cooked sausage bits, mushrooms and pine nuts.
Pop the pizzas into a 375 degree oven for 15 to 20 minutes until they are browned and the crust is cooked through. —Eat them while they’re hot with a colorful salad.