Kale Pesto Pizza

If you’re looking for a good way to get some more green leafy vegetables into your diet and are ready for a new variety of weekend pizza, consider kale. It’s in season, it’s good for you, and it tastes great. Kale can have a faint bitterness to it, which is why I prefer it as a more subtle flavor on pizza (where it’s both cooked and diluted by other flavors) rather than straight on pasta, but I did enjoy it both ways.

Kale Pesto
1/2 bunch Red Russian kale
1 clove garlic
1/8 cup walnut halves or pieces
2 T olive oil
3 T Parmesan
salt and pepper to taste
Wash and pat dry your kale. Tear it into large pieces and put it along with all the other ingredients into a food processor and puree. It’s now ready to eat on pasta or as:

Kale Pesto Pizza
1 batch kale pesto
1 batch pizza dough
1 T olive oil
1 large tomato
3 oz mushrooms
Italian seasoning to taste
1 cup mozzarella

Roll your pizza dough out onto a pizza pan or cookie sheet and spread it gently with olive oil. Next, spread on the pesto. Slice and add the tomatoes and mushrooms (or any toppings you like), sprinkle with Italian seasoning or just basil and oregano, and pop into a 350 oven for about 20 minutes or until the crust is cooked and the cheese is melted.
Recipe comments: I usually make my own pizza dough, but if you’re in a hurry you can use a mix. I’ve done well with the one by Jiffy (which has the added bonus of being very cheap, less than $0.50), but it can be a little hard to find, so check your grocery store and see what’s available.

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