Indulge in a delightful blend of flavors with our kale & pomegranate pizza topped with a luscious creamy pesto sauce. This dish not only looks stunning but also packs a nutritious punch, making it perfect for any occasion. Whether you’re hosting a gathering or looking for a wholesome weeknight dinner, this pizza is sure to impress both the eyes and the palate. Let’s dive into the delicious details of this recipe!
Ingredients
– 1 pizza dough (store-bought or homemade)
– 1 cup kale, chopped
– 1/2 cup pomegranate seeds
– 1/2 cup creamy pesto sauce
– 1 cup mozzarella cheese, shredded
– Olive oil for drizzling
– Salt and pepper to taste
– Optional: crushed red pepper flakes for heat
Servings and Cooking Time
Servings: 2 | Preparation Time: 15 minutes | Cooking Time: 20 minutes
Nutritional Value
Each serving (1/2 pizza) contains approximately:
– Calories: 350
– Protein: 12g
– Carbohydrates: 36g
– Fat: 18g
– Fiber: 5g
This nutritional value is for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 475°F (245°C).
2. Roll out the pizza dough on a floured surface to your desired thickness.
3. Transfer the dough to a pizza stone or baking sheet.
4. Drizzle olive oil over the dough and sprinkle with salt and pepper.
5. Spread a layer of creamy pesto sauce evenly on the dough.
6. Evenly distribute the chopped kale over the pesto.
7. Sprinkle the shredded mozzarella cheese on top of the kale.
8. Scatter the pomegranate seeds across the pizza.
9. Bake in the preheated oven for 15-20 minutes, or until the crust is golden.
10. Remove from the oven, let cool slightly, and slice to serve.
Alternative Ingredients
You can substitute the kale with spinach or arugula for a different taste. If you prefer a vegan option, use a plant-based cheese and pesto. Whole wheat dough can also be used for a healthier crust.
Serving and Pairings
This pizza pairs wonderfully with a fresh green salad or a light soup. For beverages, consider a crisp white wine or sparkling water with lemon for a refreshing complement.
Storage and Reheating
Store leftover pizza in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes. It can also be frozen; wrap slices tightly in plastic wrap and store in a freezer-safe bag for up to 2 months.
Cooking Mistakes
- Don’t skip preheating the oven, as it ensures a crispy crust.
- Avoid overloading the pizza with toppings to prevent sogginess.
- Use a pizza stone for better heat distribution.
- Let the pizza cool for a few minutes before slicing.
- Don’t forget to season the crust with salt and olive oil!
Helpful Tips
- Use fresh ingredients for the best flavor.
- Experiment with different cheeses to find your favorite combination.
- Add nuts like pine nuts for extra texture.
- Try a drizzle of balsamic reduction before serving for an added zing.
FAQs
Can I make the pizza dough ahead of time?
Yes, you can prepare the pizza dough a day in advance. Just wrap it tightly and store it in the fridge. Bring it to room temperature before rolling out.
What type of pesto works best for this recipe?
A creamy basil pesto pairs wonderfully with kale and pomegranate. However, you can also use sun-dried tomato or arugula pesto for a unique twist.
Is this pizza gluten-free?
You can make this pizza gluten-free by using a gluten-free pizza dough. Ensure all other ingredients, including pesto and cheese, are gluten-free as well.
Can I add other toppings?
Absolutely! Feel free to add other vegetables like bell peppers or mushrooms, or even some grilled chicken for extra protein.
How long does it take to bake?
The pizza typically takes about 15-20 minutes to bake at 475°F. Keep an eye on it to ensure the crust doesn’t burn.
Conclusion
Kale & pomegranate pizza with creamy pesto sauce is a vibrant, nutritious dish that combines textures and flavors beautifully. It’s easy to prepare, making it perfect for any day of the week. Enjoy this unique pizza at your next gathering or as a delightful meal for yourself!
Kale & Pomegranate Pizza With Creamy Pesto Sauce
Ingredients
- 1 pizza dough store-bought or homemade
- 1 cup kale chopped
- 1/2 cup pomegranate seeds
- 1/2 cup creamy pesto sauce
- 1 cup mozzarella cheese shredded
- Olive oil for drizzling
- Salt and pepper to taste
- Optional: crushed red pepper flakes for heat
Instructions
- Preheat your oven to 475°F (245°C).
- Roll out the pizza dough on a floured surface to your desired thickness.
- Transfer the dough to a pizza stone or baking sheet.
- Drizzle olive oil over the dough and sprinkle with salt and pepper.
- Spread a layer of creamy pesto sauce evenly on the dough.
- Evenly distribute the chopped kale over the pesto.
- Sprinkle the shredded mozzarella cheese on top of the kale.
- Scatter the pomegranate seeds across the pizza.
- Bake in the preheated oven for 15-20 minutes, or until the crust is golden.
- Remove from the oven, let cool slightly, and slice to serve.
