If you’re looking for a unique and nutritious pizza that delights the senses, look no further! This Kale & Pomegranate Pizza with Creamy Pesto Sauce is not only visually stunning but also packed with flavor. The earthy kale pairs beautifully with the sweet-tart pomegranate, while the creamy pesto ties everything together. Perfect for a dinner party or a cozy night in, this pizza is sure to impress your family and friends.
Ingredients
- 1 pizza dough (store-bought or homemade)
- 2 cups fresh kale, washed and chopped
- 1/2 cup pomegranate seeds
- 1 cup creamy pesto sauce
- 1 cup mozzarella cheese, shredded
- Olive oil for drizzling
- Salt and pepper to taste
- Crushed red pepper flakes (optional)
Servings and Cooking Time
This recipe makes 2 servings. Preparation time is approximately 20 minutes, and cooking time is around 15 minutes.
Nutritional Value
Each serving contains approximately 350 calories, 18g of fat, 30g of carbohydrates, 12g of protein, and 5g of fiber. This nutritional information is based on a serving size of 1/2 pizza.
Step-by-Step Cooking Process
- Preheat your oven to 475°F (245°C).
- Roll out the pizza dough on a floured surface to your desired thickness.
- Transfer the rolled dough to a pizza stone or baking sheet.
- Spread a layer of creamy pesto sauce evenly over the dough.
- Sprinkle the shredded mozzarella cheese on top of the pesto.
- Add the chopped kale evenly over the cheese.
- Scatter the pomegranate seeds across the pizza.
- Drizzle a little olive oil over the toppings.
- Season with salt, pepper, and crushed red pepper flakes if desired.
- Bake in the oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
Alternative Ingredients
You can substitute the kale with spinach or arugula for a different flavor profile. If you prefer a vegan option, use vegan cheese and pesto, or skip the cheese altogether for a lighter version.
Serving and Pairings
This pizza pairs wonderfully with a light green salad or a refreshing cucumber and tomato salad. A glass of chilled white wine or sparkling water with lemon enhances the meal beautifully.
Storage and Reheating
Store any leftover pizza in an airtight container in the refrigerator for up to 3 days. To reheat, place the pizza in a preheated oven at 350°F (175°C) for about 10 minutes. This pizza is not recommended for freezing, as the texture of the toppings may change.
Cooking Mistakes
- Don’t overload the pizza with toppings; keep it balanced.
- Avoid using too much pesto, as it can make the pizza soggy.
- Make sure your oven is fully preheated for a crispy crust.
- Cut the kale into smaller pieces for even cooking.
- Let the pizza cool for a few minutes before slicing to prevent toppings from sliding off.
Helpful Tips
- Experiment with different cheeses like goat cheese or feta for added flavor.
- For extra crunch, add toasted nuts like pine nuts or walnuts.
- Try adding a drizzle of balsamic glaze before serving for a gourmet touch.
- Use a pizza stone for the best crust texture.
FAQs
Can I use frozen pizza dough?
Yes, frozen pizza dough works well. Just make sure to thaw it completely before rolling it out.
How can I make the pesto sauce from scratch?
To make fresh pesto, blend basil, garlic, pine nuts, Parmesan cheese, and olive oil until smooth.
Can I add other vegetables to this pizza?
Absolutely! Bell peppers, mushrooms, or red onions would make great additions.
Is this pizza gluten-free?
You can easily make this pizza gluten-free by using a gluten-free pizza crust.
How do I know when the pizza is done?
The pizza is ready when the crust is golden brown and the cheese is bubbly and slightly browned.
Conclusion
Kale & Pomegranate Pizza with Creamy Pesto Sauce is a delightful twist on traditional pizza that combines nutrition and flavor in every bite. Perfect for any occasion, this dish is sure to become a favorite. Enjoy making it and impressing your guests with its vibrant colors and delicious taste!
Kale & Pomegranate Pizza With Creamy Pesto Sauce
Ingredients
- 1 pizza dough store-bought or homemade
- 2 cups fresh kale washed and chopped
- 1/2 cup pomegranate seeds
- 1 cup creamy pesto sauce
- 1 cup mozzarella cheese shredded
- Olive oil for drizzling
- Salt and pepper to taste
- Crushed red pepper flakes optional
Instructions
- Preheat your oven to 475°F (245°C).
- Roll out the pizza dough on a floured surface to your desired thickness.
- Transfer the rolled dough to a pizza stone or baking sheet.
- Spread a layer of creamy pesto sauce evenly over the dough.
- Sprinkle the shredded mozzarella cheese on top of the pesto.
- Add the chopped kale evenly over the cheese.
- Scatter the pomegranate seeds across the pizza.
- Drizzle a little olive oil over the toppings.
- Season with salt, pepper, and crushed red pepper flakes if desired.
- Bake in the oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
