Kale Pomegranate Pizza With Creamy Pesto Sauce Recipes
KALE & POMEGRANATE PIZZA WITH CREAMY PESTO SAUCE
Two doses of kale - both in the creamy, garlicky pesto and piled on top - make this pizza a green powerhouse (in the most delicious way, promise!) Top with ruby-red pomegranate arils for color and a little irresistible sweet and salty contrast.
Provided by Kare for Kitchen Treaty
Time 30m
Number Of Ingredients 17
Steps:
- Preheat oven to 450 degrees Fahrenheit. Sprinkle a pizza stone or large baking sheet with a little cornmeal, if desired. Set aside.
- Make the creamy kale pesto sauce. In the bowl of a food processor fitted with the "S" blade, add the 2 cups kale, pecans, Parmesan cheese, garlic, red pepper flakes, and olive oil. Pulse, scraping down the sides if necessary, until pureed. If necessary, drizzle in a little more olive oil, a couple of teaspoons at a time, until it's a saucy consistency and has turned a lighter shade of green. Add the sour cream and a pinch of salt and pulse until blended. Taste and add additional salt and some freshly ground black pepper if desired. Set aside.
- Roll out your pizza dough to approximately 14 inches in diameter and transfer to the pizza stone or baking sheet. Pour on the creamy kale pesto sauce and spread with the back of a spoon, leaving a 1/2-inch border. Top with mozzarella, then add the onions in an even layer.
- To a large bowl, add 3 cups kale and drizzle with 2 teaspoons olive oil. With your hands, toss well until the leaves are coated with the oil. Pile the kale onto the pizza, spreading to distribute evenly. Sprinkle with a pinch or two of salt.
- Bake until the crust is golden brown, the cheese is bubbly, and the kale is cooked down and crispy in places, about 10 minutes, depending on your crust. Remove from oven and top with pomegranate arils. Cut into wedges and serve.
CREAMY PESTO & KALE PASTA
Enjoy our creamy pesto and kale pasta as a tasty and nutritious supper. Make it with just a handful of ingredients and storecupboard staples
Provided by Esther Clark
Categories Dinner, Lunch, Pasta, Supper
Time 35m
Number Of Ingredients 6
Steps:
- Heat the oil in a large pan over a medium heat. Fry the onions for 10 mins until softened and beginning to caramelise. Add the kale and 100ml water, then cover and cook for 5 mins more, or until the kale has wilted.
- Cook the pasta following pack instructions. Drain, reserving a little of the cooking water. Toss the pasta with the onion mixture, cream cheese and pesto, adding a splash of the reserved cooking water to loosen, if needed. Season.
Nutrition Facts : Calories 428 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 6 grams sugar, Fiber 11 grams fiber, Protein 17 grams protein, Sodium 0.7 milligram of sodium
MEDITERRANEAN PESTO PIZZA
This pizza is great for those who want a change from ordinary pizza. It is great with naan or Greek pita flatbreads!
Provided by oopretttynpinkoo
Categories Main Dish Recipes Pizza Recipes
Time 16m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread pesto onto each pita; top with feta cheese, tomatoes, and Kalamata olives. Place each pita onto a baking sheet.
- Bake in the preheated oven until cheese is melted, 6 to 8 minutes.
Nutrition Facts : Calories 439.9 calories, Carbohydrate 36.4 g, Cholesterol 61.1 mg, Fat 25.2 g, Fiber 2.8 g, Protein 17.3 g, SaturatedFat 11.9 g, Sodium 1339.2 mg, Sugar 5.6 g
PESTO SAUCE (FOR PIZZA ESPECIALLY)
A nice change from normal tomato-based pizza sauce. This is really nice with goat's cheese, roasted garlic pieces, and roasted halved cherry tomatoes.
Provided by spatchcock
Categories Sauces
Time 15m
Yield 3 cups
Number Of Ingredients 10
Steps:
- Combine all ingredients in a food processor or blender.
- Puree until the mixture forms a smooth, thick paste.
- Topping ideas for pesto pizza: Sliced crimini mushrooms.
- Reconstituted sun-dried tomatoes.
- Sliced black olives.
- Shaved Parmesan cheese.
Nutrition Facts : Calories 562.6, Fat 56.5, SaturatedFat 9, Cholesterol 14.7, Sodium 463.2, Carbohydrate 7.4, Fiber 2.1, Sugar 1.4, Protein 11.3
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