Go Back
Print
Kale Pesto Pizza Pies.

Kale Pesto Pizza

I used a Pizza Dough Recipe by David Tanis, from the NYT recipes. His pizza dough takes 20 minutes, and yields 4 dough balls (8 ounces/225 grams each). Ingredients: 2 teaspoons/5 grams dry active yeast 4-½ cups/625 grams all-purpose flour, plus extra for dusting 2 teaspoons/5 grams kosher salt 2 tablespoons/30 milliliters olive oil Preparation: Step 1: Put 1-¾ cups/420 milliliters lukewarm water in a mixing bowl (use a stand mixer or food processor). Sprinkle yeast over water and let dissolve, about 2 minutes. Step 2: Add flour, salt and olive oil and mix well until flour is incorporated and dough forms, about 5 minutes. It may look a little rough or pockmarked. Step 3: Lightly dust a work surface with flour. Turn dough out onto surface and knead lightly until it looks smooth, 3 to 4 minutes. Cut dough into 4 equal pieces, about 8 ounces/225 grams each. Step 4: Wrap dough pieces individually in resealable zipper bags and refrigerate for several hours or, for best results, overnight; you can also freeze it for future use. (You can skip this rise in the refrigerator and use the dough right away, but this cool, slow rise makes it easier to stretch and gives the pizza a crisper texture and more nuanced flavor.) Step 5: To use dough, form each piece into a smooth, firm ball, and place on a flour-dusted or parchment-lined baking sheet. (If you froze the dough, leave it at room temperature for several hours first, or defrost overnight in the refrigerator.) Flour lightly, cover loosely with plastic wrap and top with a kitchen towel. Leave to rise in a warm spot until doubled in size, about 30 minutes. Each dough ball will make a 10-inch diameter pizza.
Course Pizza
Cuisine Italian
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8 slices per pie
Author Cookie and Kate - Recipe from http://cookieandkate.com

Ingredients

  • PIZZA: Pizza dough - see recipe above or use 1 pound store-bought pizza dough.
  • 2 cups 8 ounces grated low-moisture part-skim mozzarella cheese
  • 1 cup lightly packed kale chopped into small, bite-sized pieces
  • 1 teaspoon olive oil
  • Optional garnishes: red pepper flakes
  • KALE PESTO: yields about 1-½ cups, which will probably leave you with extra. 3 cups packed kale, preferably the Tuscan/lacinato variety, thick ribs removed and roughly chopped (about 1 small bunch)
  • ¾ cups pecans or walnuts
  • 2 tablespoons lemon juice about 1 small lemon
  • 2 to 3 cloves garlic depending on their size
  • ¾ teaspoon fine-grain sea salt
  • Freshly ground black pepper to taste
  • ½ cup olive oil

Instructions

  1. Preheat oven to 500 degrees Fahrenheit with a rack in the upper third of the oven. If you're using a baking stone or baking steel, place it in the oven on the top rack. If you're using the dough recipe provided in the summary, prepare dough. If you're using store-bought dough, check the instructions of the package. It might need to rest at room temperature while you work on the pesto.
  2. Make the pesto: In a food processor, add the kale, pecans, lemon juice, garlic, salt and several twists of freshly ground black pepper. Turn on the food processor and drizzle in the oil. Process until the pesto reaches your desired consistency, stopping to scrape down the sides as necessary. Taste and add more lemon, salt or pepper if necessary.
  3. Prepare the pizza dough, and roll the dough out as thin as possible while maintaining an even surface level. Transfer the dough to a pizza pan.
  4. Top pizza(s) with an even layer of pesto (you may end up with extra pesto, which would be great on pasta or as a sandwich spread, etc.). Sprinkle cheese over the top. Lastly, in a small bowl, toss 1 cup chopped kale with 1 teaspoon olive oil and a sprinkle of salt. Rub the oil into the kale so it's covered with a light, even layer. Distribute the kale evenly over the top of the pizza.
  5. Transfer pizza on baking sheet or onto your preheated baking stone. 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). Repeat with remaining pizza, if necessary. If desired, top pizza with a light sprinkle of red pepper flakes. Slice and serve.