Desserts

Kale & Pomegranate Pizza with Creamy Pesto Sauce

Everyone’s Welcome

I love how easily this recipe adapts to different needs. My gluten-free crust works perfectly and vegan cheese alternatives melt beautifully. Sometimes I’ll add crispy pancetta or extra nuts depending on who’s joining us for dinner.

Frequently Asked Questions

Can I make the pesto ahead of time?
Yes, the creamy kale pesto can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Let it come to room temperature before using.
What type of kale works best?
Both baby kale and lacinato (dinosaur) kale work well. Just be sure to remove any tough stems before using. Baby kale is more tender and requires less prep.
Can I make this dairy-free?
You can skip the parmesan in the pesto and replace the sour cream with cashew cream. Use your favorite dairy-free mozzarella alternative for topping.
Why oil the kale topping?
Coating the kale leaves with oil helps them crisp up in the oven rather than dry out, creating a better texture on the finished pizza.

Can I use different nuts in the pesto?
Yes, while pecans are specified, walnuts work equally well. Pine nuts or almonds would also be good alternatives in the pesto.

Kale & Pomegranate Pizza with Creamy Pesto Sauce

A healthy gourmet pizza featuring a creamy kale pesto sauce, topped with more kale, mozzarella and pomegranate seeds for a perfect sweet-savory balance.

Prep Time

25 Minutes

Cook Time

10 Minutes

Total Time

35 Minutes

Difficulty: Intermediate
Cuisine: Italian
Yield: 6 Servings (1 14-inch pizza)
Dietary: Vegetarian

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