Wednesday, August 3, 2011

Pizza with Zucchini and Kale Pesto

I've made this kale pesto a few times since I first thought of it and I've loved it more each time.  It's now one of my favorite pizza toppings, imparting a lovely earthy vegetable flavor to every bite.  It's also a great way to use up a bunch of kale quickly.

Kale Pesto
- 2 garlic cloves
- ¼ c. quality extra virgin olive oil
- 2 c. packed kale pieces
- 1 tsp salt
- 5 sun dried tomato halves, soaked in warm water for 10 minutes.

Throw everything into a food processor and blend until the desired consistency is reached.  You can add a bit more olive oil to thin it out if you want.

To make this pizza, simple push out your pizza dough and spread the kale pesto over it.  Top it with thinly sliced zucchini, some red onion, and some slices of fresh mozzarella.  Bake in a 475 degree oven 15-20 minutes until the crust is golden and the cheese is bubbly and browned.


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