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Tonight's Dinner: Kale pesto pizza recipe

Jennifer is a stay-at-home mom with a passion for writing, vintage clothes, old movies and cooking, especially dinners and desserts. Jennifer loves writing so much that whenever she has a spare moment, she spends it writing fiction or ad...

Kale pesto makes a healthy pizza sauce

Pesto is a great sauce over pasta and meat. But use it as a pizza sauce and you've got a healthy dinner the kids won't be able to get enough of.

My family is a big fan of pizza. Usually it's pepperoni, sausage and mushrooms, but every so often, we'll mix things up by adding extra tomatoes or using a new and inventive type of sauce. Recently, Parents magazine had a recipe for a pesto pizza that used pesto and naan for its sauce and crust. My whole family loves naan and I thought the pesto would be a delicious alternative to the standard tomato sauce.

But since I've been trying different pesto recipes and I wanted to guarantee that my son would eat the pizza, I didn't want to use your basic basil pesto. Luckily Stacie over at One Hungry Mama had a kale pesto that sounded amazing, and since I'm attempting to be a little healthier, I decided to give her pesto a try. It was delicious! Topping it with some Italian cheeses and heirloom cherry tomatoes made for a pizza that I not only loved and will make again and again, but had my son begging for seconds as well.

Kale pesto pizza

(adapted from One Hungry Mama and Parents magazine)

Serves 4

Ingredients:

  • 1 bunch kale
  • 1/2 cup grated Parmesan cheese
  • 3 garlic cloves, chopped
  • 1/2 cup olive oil
  • Salt and pepper to taste
  • 1 cup shredded Italian blend cheese
  • 12 cherry heirloom tomatoes, sliced
  • 4 pieces garlic naan bread

Directions:

  1. Preheat the oven to 450 degrees F.
  2. Place the kale, Parmesan and garlic into a food processor and purée as you pour in the olive oil. Once thick and creamy, add salt and pepper to taste.
  3. Slice the naan in half at an angle. Flip one half over and arrange so that the halves form a heart.
  4. Spread the pesto over the bread. Top with the sliced tomatoes and cheese.
  5. Bake for 10-15 minutes or until cheese is melted and crust is golden brown. Serve immediately.

More Tonight's Dinner recipes >>

Other kale recipes

Crispy kale with Greek yogurt dip

Grilled kale and pancetta risotto

Sausage and kale tortellini

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