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.

Enjoy!

A Rather Unusual Pizza

When I saw this challenge for savory strawberry dishes, my mind went to work. Of course, the usual culprit is a strawberry salad with balsamic vinaigrette. I jumped from that idea and transformed it to a pizza with kale 'pesto', balsamic caramelized onions, strawberries, smoky bacon, and goat cheese.

To make the pesto, tear 3 stems of kale into bite-sized pieces. Put in a food processor with about 4 tbsp olive oil, two garlic cloves, salt, and pepper and blend until smooth-ish. Add additional olive oil if necessary.

Slice the onions and sautee them in a pan with a drizzle of olive oil until tender and golden. Add a splash of balsamic and toss until the liquid is gone.

Spread the pesto on the pizza dough, then add the onions. Chop 1 slice of bacon into a 1/4” dice. Be sure to use a good quality, thick cut bacon that has lots of meat and flavor. Bacon that is excessively fatty will lead to a greasy pizza. Add the bacon, then the thinly sliced strawberries, then top with goat cheese crumbles (about 3 oz.) Put in a 475 degree oven for 15-20 minutes, until the crust is golden and the cheese is lightly browned.

This pizza was pretty tasty: the strawberries aren't unlike topping it with very sweet tomatoes. I can't say it was my all-time favorite topping, nor would I use prized farmers' market strawberries for this purpose, but if you're feeling experimental, give it a try!  As for savory strawberries, I may explore some more.  When the weather warms up a bit I think I'll give it another go with strawberry jalapeno salsa.

Enjoy!

Super Mushroom Pizza

I love mushrooms on pizza.  But why stick to just piling them on top when you can substitute that boring old tomato sauce with a delicious mushroom concoction?  Combining different textures-- diced, sliced, sauteed, raw-- just enhances their delight even more.  The simple toppings and light sprinkle of cheese let the mushroom flavor shine through.  While I just used cremini mushrooms, you could use a variety for more complex flavor.

- In a large pan, combine 1 tbsp butter with 1 1/2 c. finely chopped cremini mushrooms.
- Brown over low heat for 5 minutes.
- Add 1/2 c. sliced mushrooms, 1 tbsp tomato paste, 1 tsp salt, and a dash of black pepper and stir gently for another minute.
- Whisk 1 tbsp flour into 1 tbsp cream.  Add to the pan with 1 c. stock (chicken or vegetable).
- Raise the heat and simmer for another few minutes until the sauce thickens and reduces a bit.  Taste and adjust seasoning if necessary.
- Turn the heat off and allow the sauce to cool a bit.
- Spread the mushroom sauce onto your favorite pizza crust.
- Top with additional raw, sliced mushrooms, thinly sliced red onion, and crumbled goat cheese.  A dash of red pepper is great if you want a little spice.
- Bake in a 475 degree oven for about 15 minutes.  You can use a pizza stone or a regular baking sheet.  A thin spray of oil under the pizza dough ensures a crisp crust and easy removal.
- Top with fresh basil when the pizza comes out of the oven.

Enjoy!