If you’re looking to elevate your pizza night, this kale & pomegranate pizza with creamy pesto sauce is the perfect choice. Bursting with flavors, it combines the earthiness of kale and the sweet crunch of pomegranate seeds, all drizzled with a luscious creamy pesto. This pizza is not only a feast for the eyes but also a healthy option that will satisfy your cravings while keeping your taste buds tingling.
Ingredients
– 1 pre-made pizza crust
– 1 cup kale, chopped
– 1/2 cup pomegranate seeds
– 1/2 cup creamy pesto sauce
– 1 cup mozzarella cheese, shredded
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: Red pepper flakes for extra heat
Servings and Cooking Time
This recipe makes 2 servings. Preparation time is 15 minutes and cooking time is 15 minutes.
Nutritional Value
Each serving (1/2 pizza) contains approximately:
– Calories: 320
– Protein: 12g
– Carbohydrates: 36g
– Fiber: 4g
– Fat: 15g
This nutritional value is based on one serving for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 475°F (245°C).
2. Roll out the pre-made pizza crust on a floured surface.
3. Transfer the crust to a pizza stone or baking sheet.
4. Brush the crust with olive oil and season with salt and pepper.
5. Spread a generous layer of creamy pesto sauce over the crust.
6. Evenly distribute the shredded mozzarella cheese on top.
7. Scatter the chopped kale over the cheese.
8. Sprinkle pomegranate seeds across the pizza.
9. Bake in the preheated oven for 12-15 minutes, until the crust is golden.
10. Remove from the oven, let cool slightly, slice, and serve.
Alternative Ingredients
You can substitute the kale with spinach or arugula for a different flavor profile. If you prefer a vegan option, use vegan cheese and a nut-based pesto.
Serving and Pairings
This pizza pairs wonderfully with a fresh arugula salad or a light white wine. You can also serve it with a side of garlic bread for a more filling meal.
Storage and Reheating
Store leftover pizza in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F (175°C) for about 10 minutes. This pizza can be frozen for up to 2 months; just wrap it tightly before freezing.
Cooking Mistakes
– Don’t overload the pizza with toppings; it may not cook evenly.
– Ensure the oven is preheated to get a crispy crust.
– Avoid using wet ingredients that can make the crust soggy.
– Slice the pizza after it’s slightly cooled to maintain the toppings.
– Experiment with the pesto; add nuts for crunch or cheese for creaminess.
Helpful Tips
– Use fresh ingredients for the best flavor.
– Try adding other vegetables like bell peppers or mushrooms for more variety.
– For a spicy kick, sprinkle red pepper flakes before serving.
– Let the pizza rest for a few minutes after baking for easier slicing.
FAQs
Can I use a different type of cheese?
Yes, feel free to use your favorite cheese, such as goat cheese or feta, to add a different flavor to the pizza.
Is this pizza gluten-free?
You can make it gluten-free by using a gluten-free pizza crust available in stores or homemade.
How can I make this recipe vegan?
To make it vegan, substitute the cheese with a vegan cheese alternative and use a plant-based pesto.
Can I add more toppings?
Absolutely! Feel free to add any toppings you love, such as olives, sun-dried tomatoes, or grilled chicken.
What can I serve with this pizza?
This pizza goes well with a side salad, roasted vegetables, or even a light soup.
Conclusion
Kale & pomegranate pizza with creamy pesto sauce is a delicious and nutritious option for any pizza lover. With its vibrant colors and rich flavors, it’s sure to impress at your next gathering. Enjoy this unique twist on a classic dish and savor every bite!
Kale & Pomegranate Pizza With Creamy Pesto Sauce
Ingredients
- 1 pre-made pizza crust
- 1 cup kale chopped
- 1/2 cup pomegranate seeds
- 1/2 cup creamy pesto sauce
- 1 cup mozzarella cheese shredded
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: Red pepper flakes for extra heat
Instructions
- Preheat your oven to 475°F (245°C).
- Roll out the pre-made pizza crust on a floured surface.
- Transfer the crust to a pizza stone or baking sheet.
- Brush the crust with olive oil and season with salt and pepper.
- Spread a generous layer of creamy pesto sauce over the crust.
- Evenly distribute the shredded mozzarella cheese on top.
- Scatter the chopped kale over the cheese.
- Sprinkle pomegranate seeds across the pizza.
- Bake in the preheated oven for 12-15 minutes, until the crust is golden.
- Remove from the oven, let cool slightly, slice, and serve.