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Kale Pesto Pizza

Laura Norris
Print Recipe
Prep Time 3 hours
Cook Time 12 minutes
Total Time 3 hours 12 minutes

Ingredients
  

For the pizza crust

  • 1/2 cup 4 oz. sourdough started (fed or unfed)
  • 1/4 cup warm water
  • 1/4 teaspoon active dry yeast
  • 1 1/4 cup 5.5 oz. whole wheat flour
  • 1/2 teaspoon salt
  • ~1 teaspoon olive oil

For the kale pesto

  • 1.5 cups kale washed and stems removed
  • 1/4 cup pumpkin seeds
  • 1 tablespoon lemon juice
  • 1 cloves garlic minced
  • 1/4 teaspoon salt
  • 3 tablespoons olive oil
  • 3 tablespoons grated parmesan

For the pizza

  • Pizza crust pre-made or recipe here
  • Kale Pesto
  • 8-10 cremini mushrooms cleaned and chopped
  • 1 large green bell pepper cleaned, stems and seeds removed, and chopped
  • 4-6 oz. fresh mozzarella depending on desired level of cheesiness

Instructions
 

For the pizza crust

  • Sprinkle the yeast over the warm water and let bloom for 5 minutes. You could use instant yeast and skip the blooming step.
  • Combine the starter, water-yeast mixture, flour, and salt in a large mixing bowl. Stir into a shaggy dough and then let rest for 10-20 minutes.
  • Knead the dough with a stand mixer with a dough hook or by hand for 5 minutes, or until a smooth and sticky dough forms. The dough should spring back when you push your thumb into it.
  • Lightly grease the mixing bowl with olive oil and return the dough to the bowl. Cover with a towel and let rise in a warm area for 2-3 hours or until doubled in size.*

For the kale pesto

  • Combine all of the ingredients in a food processor and pulse until the seeds and kale and broken down and a pesto forms. Store any leftover pesto in a sealed container in the fridge.

For the pizza

  • Preheat your oven to 500 degrees Fahrenheit.
  • Line a baking sheet or pizza pan with parchment paper. Roll or toss the pizza dough out to the desired thickness and place on the lined pan.**
  • Evenly spread the kale pesto on the pizza dough, leaving a 1/2 to 1 inch border for crust.
  • Evenly spread the cheese across the pizza and then top with the mushrooms and green pepper.
  • Bake for 6 minutes, then turn your oven to broil and bake for another 5-6 minutes or until the crust is golden brown.***
  • Let the pizza cool for at 5-10 minutes before cutting and serving.

Notes

*You can prep the pizza dough in advance and then keep overnight in the fridge - the cool temperature will halt the yeast and prevent over-proofing.
**I used a 10 x 15 inch baking sheet.
***If your oven doesn't have a broil setting, continue to bake at 500 degrees for 6-7 more minutes.