Winter Vegetable Week: Kale Pesto Pizza - Sweet Potato Chronicles - Sweet Potato Chronicles

Winter Vegetable Week: Kale Pesto Pizza

Scar­lett and I have a reg­u­lar pizza pic­nic night when­ever my hus­band goes out of town. We throw a blan­ket down on the floor in the fam­ily room, put on a movie and place a pie between us. I used to get a whole wheat pizza from a local spot, but, a few years ago, I decided we'd have more fun mak­ing our own. If you're not mak­ing your own dough, the process is super quick. I found a great frozen spelt dough at my local Whole Foods and I keep a few in the freezer at all times. Scar­lett loves rolling the dough out and we often divide it up to make our own per­sonal piz­zas. She loves being in the driver's seat of her din­ner and I like get­ting to lather mine with goat cheese–a top­ping she hates. Almost imme­di­ately after com­ing up with this recipe for  kale pesto, I stopped using a red sauce. I've always a fan of white pizza (prefer­ably at 3am after a night out but that is an entirely dif­fer­ent blog) so why not go green. How­ever, green can be a hard sell for kids. I'm really not sure why. It's not like most kids have ever had to do a shot of wheat­grass (the stuff tastes like a soggy lawn but it's so good for you!), so why all the fuss? It can't all be because of broc­coli?! Or can it?

Even if you have die-hard red sauce devo­tees, I was ini­tially able to sell the "green sauce" because Scar­lett was already famil­iar with it from our quiche recipe. (Have you tried our quiche? It's so good! SPC Kale Quiche) How­ever, you can eas­ily tell your fam­ily it's green for Christ­mas. (Too soon?) St. Patrick's Day? (Really too soon?) It's all about mar­ket­ing, folks. You just need the angle that works for your family.

Pho­tos By Maya Visnyei

Kale Pesto Pizza

Kale Pesto

3/4 bunch Kale, cleaned and tough stems removed
1/4 cup of chopped onion
2 cloves gar­lic, chopped
1 1/4 table­spoons extra vir­gin olive oil

In a large pan, heat oil over medium heat. Add gar­lic and onion and saute until translu­cent, about 3 min­utes. Add kale and coat with oil mix­ture. Cover and allow kale to wilt, until tough stems are ten­der, about 6 to 8  min­utes. Remove kale from pan and place in food processor. Process until it becomes the tex­ture of a fine pesto. Put aside.

Pizza

1 frozen spelt or whole wheat pizza dough
1/4 cup corn meal
1/2 cup ricotta cheese
1/2 cup fresh, shaved parme­san cheese
2 table­spoons all pur­pose flour
driz­zle of extra vir­gin olive oil

Method

Pre­heat oven to 425

Place the corn­meal on a flat sur­face and flour your rolling pin. Roll out the dough until it's about an inch thick. Driz­zle the dough with olive oil and spread it around with a brush or your fin­gers. Spread the kale pesto or "green sauce" evenly across the sur­face of the dough. Using a table­spoon, place dol­lops of ricotta ran­domly on the pie. Sprin­kle with parme­san cheese. Place on a pizza stone or bak­ing sheet and place in the oven. Cook for 10 to 12 min­utes, or until crust is crispy and cheese is bubbling.

Obvi­ously, you can throw what­ever you want on the pie. After all, it's your pizza. How­ever, you can't beat the nutri­tional wal­lop this kale pesto deliv­ers. I used to make a veg­etable for the side of our pizza pic­nic nights but who needs to now. We just make sure we leave room for dessert. I mean, you can't have a pic­nic with­out dessert.

  

7 Comments

  1. jacq says:

    Holy this looks good. Thanks to you guys I finally tried kale after a ten year hia­tus and was amazed at what a lit­tle bit of gar­lic could do. Will try this for sure, only I'm ter­ri­ble at rolling out dough. My son will never touch it but hey… I got to eat!

  2. Maya Visnyei says:

    OMG! This was sooo deli­cious at the shoot!!! Yummm.

  3. Erin says:

    Do you have a spelt pizza dough recipe you could share?

  4. Barbara Yankoski says:

    This sounds and looks so yummy. Just hap­pen to have a s—load of kale ready to har­vest even though I only grew one plant in a pot but it soon took over and went rogue on me. I will def­i­nitely be mak­ing it very soon. Sweet Scar­lett, look­ing stylin' as usual seems very at home in the kitchen now. I miss my wee girlies who have we girlies of their own as well as their own kitchens now. Cheers from me on the west coast of Canada. Love to see you pop up on my Face­book as I know I have new recipes to try. :)

  5. Laura Keogh says:

    There's our girl, Barb! I read your note to Scar­lett. She can't believe she has a fan in Van­cou­ver! Thank you for your note and all the love!

  6. Laura Keogh says:

    Hi Erin, Yes, I do. I'll post if for you tomor­row. Thanks for asking.

  7. Laura Keogh says:

    It's really yummy. I hope you get a chance to give it a try. We will make it our mis­sion to cre­ate a recipe your son will touch! Thanks for your note.

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