Zesty Kale & Pomegranate Pizza with Creamy Pesto Recipe

Fresh, crisp kale meets vibrant pomegranate seeds in a pizza that challenges every traditional topping expectation.

Seasonal greens blend seamlessly with tangy, bright fruits for an unexpected culinary adventure.

The creamy pesto sauce adds a luxurious backdrop to each delightful slice.

Earthy flavors mingle with sharp, sweet notes that dance across your palate.

Crafted with simple ingredients, this pizza elevates weeknight dining from ordinary to extraordinary.

Packed with nutrition and bold flavors, you’ll want to savor every single bite.

Each slice promises a delectable journey through contrasting textures and harmonious tastes.

Tips for Crispy Pizza with Creamy Pesto

• Dust your pizza stone or baking sheet with cornmeal for a crispy, non-stick crust that slides off effortlessly.
• Use a food processor to create a creamy pesto sauce, ensuring all ingredients are evenly chopped and smoothly combined.
• Massage kale leaves with a little oil before adding to the pizza to enhance crispiness and prevent burning during baking.
• Keep your oven hot at 450F to achieve a golden crust and perfectly crisp kale leaves in just 10 minutes.
• Sprinkle fresh pomegranate arils immediately after baking to add a burst of fresh, tangy flavor and vibrant color.

Fun Pizza Topping Variations

• Gluten-Free Kale Pizza: Replace traditional wheat dough with cauliflower crust or gluten-free pizza base for celiac and gluten-sensitive individuals.
• Vegan Pomegranate Pizza: Swap dairy cheese with nutritional yeast or plant-based mozzarella, use cashew cream instead of sour cream in pesto, maintain kale and pomegranate toppings.
• Low-Carb Cauliflower Version: Use cauliflower crust as base, keep original pesto and toppings, reducing overall carbohydrate content for keto dieters.
• Mediterranean Herbal Adaptation: Replace traditional pesto with herb-infused olive oil, add feta cheese, sprinkle za'atar spice blend, incorporate roasted red peppers for extra Mediterranean flavor profile.

Serving Kale Pizza for a Colorful Dinner

• Pizzeria-Style Plating: Slice the pizza into elegant triangular wedges, showcasing the vibrant green pesto and bright pomegranate jewels for a restaurant-quality presentation.
• Fresh Herb Flourish: Sprinkle additional fresh basil or parsley leaves over the hot pizza to enhance the aromatic profile and add a pop of green color.
• Wine Pairing Magic: Serve alongside a crisp white wine like Pinot Grigio or a light Sauvignon Blanc to complement the tangy pesto and rich cheese flavors.
• Salad Sidekick: Pair the pizza with a simple mixed green salad dressed in a light vinaigrette to balance the richness of the creamy pesto and provide a refreshing contrast.

Storage Tips for Pizza Leftovers

• Store leftover pizza slices in an airtight container for up to 3-4 days. Place parchment paper between layers to prevent sticking.
• Wrap individual slices tightly in plastic wrap, then aluminum foil. Freeze for maximum 1 month. Label with date for easy tracking.
• Preheat to 375F. Place pizza on baking sheet, cover loosely with foil. Warm for 8-10 minutes until cheese melts and crust crisps.
• Place pizza slice in cast-iron skillet over medium heat. Cover with lid for 3-4 minutes to restore crispy bottom and melt cheese evenly.

FAQs

• What type of nuts work best in the pesto sauce?

Walnuts or pine nuts are ideal, providing a rich, nutty flavor that complements the kale perfectly. Almonds can also be a great alternative if those aren’t available.

• How do I prevent the kale from burning during baking?

Lightly coat the kale leaves with olive oil and place them strategically on top of the cheese. This helps them crisp up without charring, creating a delicious texture.

• Can I make this pizza vegetarian?

Yes, absolutely! The recipe is already vegetarian. Just ensure you use vegetarian-friendly parmesan cheese or a plant-based cheese alternative if needed.

Kale and Pomegranate Pizza with Creamy Pesto Reasons to Try

• This pizza lets you play with ingredients, swapping toppings or adjusting flavors to match your mood or pantry supplies.
• Kale and pomegranate bring powerful antioxidants and vitamins, transforming a classic pizza into a healthier meal option.
• With simple steps and minimal ingredients, you can create a restaurant-quality pizza at home without complex cooking techniques.
• The vibrant colors and unique combination of kale, pomegranate, and creamy pesto make this pizza a stunning centerpiece for gatherings.

What Goes into Kale Pomegranate Pizza

• Pizza Dough: A soft and stretchy foundation for the delicious toppings.

• Kale: A nutritious green that forms the base of the creamy pesto sauce.
• Nuts, Cheese, Garlic: Classic pesto ingredients that add depth and richness to the sauce.
• Sour Cream: Provides a creamy and tangy element to the pesto.
• Salt, Pepper: Essential seasonings to enhance the pesto's flavor.

• Cheese: Adds melty and savory goodness to the pizza.
• Red Onions: Provides a sharp and slightly sweet flavor contrast.
• Kale Leaves: Coated in oil for a crispy texture when baked.
• Pomegranate Arils: Fresh, juicy topping that adds a burst of brightness and color.

• Cornmeal: Helps prevent the pizza from sticking to the baking surface.
• Olive Oil: Used to coat kale leaves and add flavor.

Pizza Making Tools for Green Pesto Pizza

• Pizza Stone or Baking Sheet: Essential for creating a crispy, evenly cooked pizza crust. Sprinkle with cornmeal for extra texture.
• Food Processor: Perfect for blending kale, nuts, cheese, and garlic into a smooth, creamy pesto sauce.
• Rolling Pin: Helps stretch pizza dough to a perfect 14-inch circle with ease.
• Chef's Knife: Great for chopping ingredients and slicing the finished pizza.
• Cutting Board: Provides a clean surface for preparing toppings and chopping ingredients.
• Measuring Cups and Spoons: Ensures accurate ingredient proportions for the perfect pesto and pizza.

Pizza Preparation Steps for Kale and Pomegranate

Step 1: Preheat and Prepare Oven

Fire up your oven to 450°F.

Sprinkle cornmeal on a pizza stone or baking sheet to create a non-stick surface that adds a delightful crunch to your pizza base.

Step 2: Blend Creamy Pesto Magic

• Fresh kale leaves
• Toasted nuts
• Aged cheese
• Garlic cloves
• Seasonings

Blend until silky smooth, then fold in sour cream for an extra creamy texture that will make your taste buds dance.

Step 3: Shape the Pizza Canvas

Gently stretch pizza dough into a beautiful 14-inch circle.

Spread the vibrant green pesto sauce generously, leaving a small border for that classic crispy crust edge.

Step 4: Layer Flavor Treasures

• Shredded cheese
• Thinly sliced onions
• Olive oil-massaged kale leaves

Each ingredient promises a burst of flavor and texture.

Step 5: Bake to Perfection

Slide your pizza into the hot oven.

Watch as the crust turns golden and the kale leaves transform into crispy green chips, which typically takes about 10 minutes.

Step 6: Final Flourish

Immediately after removing from the oven, scatter vibrant pomegranate arils across the hot pizza.

These jewel-like seeds will add a sweet-tart pop that elevates the entire dish.

Kale & Pomegranate Pizza with Creamy Pesto Sauce Recipe

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4.7 from 37 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Homemade kale & pomegranate pizza delivers Mediterranean flavors with creamy pesto and fresh ingredients. Crisp crust, tangy pomegranate seeds, and rich pesto create a delightful combination you’ll savor with each delectable bite.

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Ingredients

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Main Ingredients:

• 1 pound pizza dough
• 4 ounces (113 grams) mozzarella cheese, shredded
• 1/2 cup pomegranate arils
• 1/2 small yellow onion

Kale and Cheese Ingredients:

• 3 cups baby kale or lacinato kale (for topping)
• 2 cups baby kale or lacinato kale (for pesto)
• 1/4 cup parmesan cheese
• 1/3 cup pecans
• 1 large garlic clove

Additional Ingredients:

• 1/3 cup plus 2 teaspoons olive oil
• 1/2 cup sour cream
• 1/4 teaspoon red pepper flakes
• Salt and pepper to taste

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Instructions

1. Preheat the oven to 450°F and prepare a pizza stone or baking sheet by sprinkling cornmeal to prevent sticking.
2. Create the creamy pesto sauce by blending kale, nuts, cheese, garlic, and seasonings until smooth, then fold in sour cream for added richness.
3. Stretch and roll the pizza dough into a 14-inch circle, carefully spreading the prepared pesto sauce across the surface while leaving a small border around the edges.
4. Distribute shredded cheese and thinly sliced onions evenly over the pesto-covered dough, then arrange oil-massaged kale leaves artfully across the pizza.
5. Slide the pizza into the preheated oven and bake for approximately 10 minutes, watching for a golden-brown crust and crispy kale edges.
6. Remove the pizza from the oven and immediately garnish with vibrant pomegranate arils, creating a burst of color and fresh flavor before serving.

Notes

• Enhance kale crispiness by patting leaves completely dry before coating with oil to prevent sogginess during baking.
• Swap traditional cheese for nutritional yeast or vegan alternatives to create a dairy-free version without compromising flavor complexity.
• Toast nuts briefly before blending into pesto to intensify their nutty depth and release natural oils, elevating the sauce’s overall richness.
• Use fresh pomegranate seeds right before serving to maintain their bright color and burst of juicy texture against the warm pizza crust.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dinner, Appetizer
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 410
• Sugar: 3 g
• Sodium: 300 mg
• Fat: 25 g
• Saturated Fat: 7 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 4 g
• Protein: 12 g
• Cholesterol: 30 mg