Brooklyn Style Kale Pesto Pizza
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Brooklyn Style Kale Pesto Pizza
This Brooklyn Style Kale Pesto Pizza is packed with robust flavors and wholesome ingredients, this pizza combines the earthy richness of pesto with a perfect blend of gooey golden bubbly cheese + kale atop a tender homemade dough that adds an extra touch of deliciousness to every bite. A quick and kid + adult-approved weeknight dinner idea. Vegan + Gluten-free option.
Warm weather calls for outdoor eating. And what's better than a fresh, green pizza on a balmy summer evening? This Brooklyn-style Kale Pesto Pizza epitomizes the ideal green pizza! Elevating it to another level is the homemade pesto, while the homemade dough ensures simplicity. It's a hit with kids, adults, and perfect for entertaining!
Lately, we have been enjoying a lot of vegetarian pizzas like, Garlic Herb Cheese Pizza, Kale Pesto Pizza and Cajun Veggie Pumpkin Pizza to name a few. See my post on Best Pizza Toppings For Any Night for more inspiration.
And of course the most important part of the pizza--- the dough, I love this dough recipe because it's so simple while remaining puffy in the right places + crisps up beautifully. AND for my gluten-free followers, you can easily use my Easy Gluten-Free Pizza Crust instead--- it's equally as delicious.
But let's get back to this Brooklyn Style Kale Pesto Pizza—it's loaded with flavors and textures that everyone will love. It's meal prep-friendly and easy to take on the go (and believe me, it's tasty even when cold!). And honestly, it's just so cheesy and packed with delicious umami flavors.
Jump to:
- Why You Will LOVE This Brooklyn-Style Kale Pesto Pizza
- Ingredients For Brooklyn Style Kale Pesto Pizza
- Make The Perfect Pizza Crust Every Time!
- More Topping Ideas
- What To Serve With This Brooklyn Style Kale Pesto Pizza?
- Can I Double the Dough? Can I Freeze The Dough?
- Is Kale Healthy?
- Brooklyn Style Kale Pesto Pizza Q + A's
- Are You a Pizza Lover? You Need To Try These Next!
- MADE OUR RECIPE(S)?
- Brooklyn Style Kale Pesto Pizza
Pizza is a regular feature in my 'What To Eat This Week' series because it's such a universally loved option that always hits the spot. Check it out HERE if you ever need a little help with your weekly meal planning!
Why You Will LOVE This Brooklyn-Style Kale Pesto Pizza
- It’s a SUPER EASY from-scratch dough recipe that will leave you with a fool-proof fluffy + crunchy crust.
- Homemade pesto that's packed with wholesome goodness
- Cheesy & crispy in all the right places---- the ooey-gooey stretchy cheesiness takes the flavor to the next level.
- A crowd-pleasing combo that will have everyone coming back for seconds (And thirds Haha)
- Family-friendly (Well, everyone in my family seems to love it, Haha.)
Ingredients For Brooklyn Style Kale Pesto Pizza
Don't be intimidated by making your own pizza dough. It's simple and requires just a few ingredients:
CRUST:
- Flour. I use all-purpose organic flour from Bob's Red Mill. See my gluten-free dough recipe for a GF option.
- Honey. The yeast needs a bit of 'sugar' to activate; they'll eat it all when the dough rises so the crust won't actually taste sweet.
- Instant yeast. This is also called rapid-rise yeast.
- Garlic powder. I like to sneak a bit of extra flavor into my pizza crust. But if you're a purist, you can omit it.
- Pinch of sea salt.
TOPPINGS:
- Pesto sauce. Homemade or store-bought.
- Kale. Fresh or frozen (Stems removed)
- Fresh mozzarella. Sliced or cubed.
GARNISH:
- Extra virgin olive oil. For brushing.
- Italian seasoning. Optional. See my recipe for making your own homemade Italian seasoning.
SHOP MY FAVORITE TOOLS FOR BAKING, ESPECIALLY FOR THIS PIZZA!
Here, I’ve curated a list of baking + cooking essentials that I use to achieve my favorite dishes, especially with Brooklyn Style Kale Pesto Pizza. Everything from my fave pizza pans, graters, parchment paper, and more. SEE THEM HERE!
Make The Perfect Pizza Crust Every Time!
When it comes to making the perfect pizza crust, it only really takes a FEW HACKS/TRICKS for this to happen.
However, it is imperative that you follow these exact steps every time, so that the perfect crust is achieved!
Here’s How:
- Make sure that your oven is preheated and is HOT!! This ensures that everything bakes evenly and cooks pretty fast to avoid anything that could possibly cause your pizza to be soggy or undercooked (like the dough!).
- Never EVER use cold dough! Using cold dough changes the hydration and makes it more aggressive to stretch and work out. This isn’t good for your crust at all.
- Always, Always use a Pizza Sheet Pan. For a crispy pizza, I suggest using a pizza pan with holes to allow the crust to bake through nicely. I used the AirBake Pizza Pan.
- DO NOT over-roll dough! When following the step of rolling out the dough slightly to flatten it, never roll out the dough too much! Be sure to follow the steps of stretching it out with your hands the rest of the way.
- Never add TOO MUCH sauce! This step is super imperative (trust me, I learned the hard way!) and it’s such truth. Never add all the sauce entirely to avoid a soggy middle or crust.
- Pre-cook any toppings that might require a longer cook time! This is especially true for certain veggies (and of course meats) that require a longer cook time that the allotted short amount of minutes that an actual pizza takes to cook. That way you aren’t trying to overcook your pizza because the toppings aren’t fully cooked.
There you have it—these tried and true tips/tricks will get your pizza coming out crisp and perfect every time! Do you have any additional tips that have worked for you besides these?
More Topping Ideas
If you're looking to spruce up your vegetarian pizza with more toppings, or if you're catering to both vegetarians and meat-eaters, here are some additional ingredients you might like:
Vegetarian
- Caramelized onions
- Sun-dried tomatoes or herb roasted tomatoes
- Artichoke hearts
- Spinach or arugula
- Roasted chickpeas
- Mushrooms (such as cremini, portobello, or shiitake)
- Olives (black or green)
- Pineapple chunks for a sweet twist
- Roasted Garlic Olive Oil Dip (it's so yummy drizzled atop)
- Feta cheese or goat cheese for added tanginess
- Homemade cajun seasoning
Meat Eaters
- Shredded chicken
- Bacon bits or candied bacon
- Salami or chorizo slices
- Anchovies for a salty kick
- Steak chunks
What To Serve With This Brooklyn Style Kale Pesto Pizza?
While your pizza cooks, make a simple side dish to complete the meal. We love to serve this pesto pizza with:
- Crispy baked or grilled chicken wings with your favorite sauce (e.g., buffalo, barbecue) are always a hit. For a veggie option try cauliflower wings!
- A fresh salad like Healthy Loaded Kale Salad with Spicy Chickpeas, Fall Harvest Apple Kale Salad or Quick + Easy Blood Orange Kale Salad
- Fries!! Who doesn't love fries?? Try my Crispy Cajun Sweet Potato Fries, Air Fryer Garlic Parmesan French Fries or these Seasoned Crinkle Cut Fries!
Can I Double the Dough? Can I Freeze The Dough?
Yes! It's easy to double or triple this homemade pizza dough recipe. You can even freeze the dough before rising. Simply stick it in an oiled air-tight bag or container and into the freezer for up to six months. When you're craving some kale pizza, defrost the dough in the fridge overnight. Then let it come to room temperature for about half an hour before rolling, topping, and baking.
Is Kale Healthy?
Absolutely! Kale is like the superhero of leafy greens. It's loaded with vitamins and minerals, like vitamins A, C, and K, plus calcium and fiber. Eating kale regularly can really boost your overall health, from supporting strong bones to giving your immune system a nice boost. Plus, it's super versatile and tastes great in everything from pizza, salads to smoothies! See more kale recipe inspo HERE!
Brooklyn Style Kale Pesto Pizza Q + A's
Leftover pizza is best kept tightly wrapped in foil paper, refrigerated for 3-4 days for optimal freshness.
Absolutely! Learn how to make the all-time best easy gluten-free pizza crust for your favorite toppings.
Yes--- instead of regular dairy cheese swap it out for a vegan cheese. My favorite brands that seem to melt are the mozzarella by Follow Your Heart or Daiya (they have a new oat milk base that melts really well) Please keep in mind that it might look and taste slightly different if using a vegan cheese.
For a crispy pizza (especially on the bottom), I suggest using a pizza pan with holes to allow the crust to bake through nicely. I used the AirBake Pizza Pan. Also remember not to add too much sauce.
Are You a Pizza Lover? You Need To Try These Next!
If you enjoyed the Brooklyn Style Kale Pesto Pizza, definitely throw these mouthwatering pizza recipes onto your "must-make next" list:
- Cajun Veggie Pumpkin Pizza
- The Ultimate Veggie Pizza
- All Green Veggie Pizza
- Pumpkin BBQ Chicken Pizza
- Loaded Thanksgiving Pizza
- Vegan Hawaiian Buffalo Chicken Pizza
- Best Jamaican Jerk Chicken Pizza
MADE OUR RECIPE(S)?
If you tried the Brooklyn Style Kale Pesto Pizza recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea! I love hearing from you!
Brooklyn Style Kale Pesto Pizza
Ingredients
CRUST:
- 2 ¾ cups organic all-purpose flour (See Notes for GF option!)
- 1 cup WARM water (Ensure that it's warm and NOT HOT)
- 1 tablespoon organic raw honey (You can sub with organic brown sugar or cane sugar)
- 1 packet rapid-rise yeast (That's 2 ¼ tsps!)
- ½ teaspoon garlic powder
- Pinch of sea salt
TOPPINGS:
- ½ cup pesto sauce, homemade or store-bought + 2Tbsps
- 1 ½ cups chopped kale, fresh or frozen (Stems removed)
- 8 oz. fresh mozzarella, sliced or cubed
GARNISH:
- 1 tablespoon Extra virgin olive oil, for brushing
- 1 tablespoon Italian seasoning, optional
Instructions
TO MAKE THE PIZZA CRUST:
- In the bowl of an electric mixer (with a dough hook attachment), mix together the warm water, honey, and yeast (you might need to use a whisk to ensure that everything combines together well). Let is sit for at least 5 minutes, until yeast begins to activate and foam.
- Slowly add the flour, garlic powder, and salt (on low speed!), until fully incorporated and a soft dough is formed. NOTE: if dough is too sticky, add ½ cup of additional flour at a time).
- Now, increase the speed to medium-high and knead the dough for about 5 minutes in the mixer.
- Once done, add the dough onto a floured surface and slightly roll out the dough until it’s flat enough to form a flat circle the rest of the way with your hands, about 11 inches in diameter. Lightly grease your pizza pan with extra virgin olive oil and place dough on one end of pan, evenly pressing it and flattening it out to fit the entire pan. Gently use your finger to stretch dough until pan is fully covered and gently pinch the edges of the dough together to form the crust.
- NOTE: You can also make + knead the dough in a large bowl without the need for an electric mixer. It might take a bit more arm strength---however, after a few minutes of kneading the dough, it should be elastic.
TO MAKE THE PESTO SAUCE:
- For homemade pesto sauce, be sure to check out my pesto recipe!
ADD THE TOPPINGS + BAKE:
- Preheat the oven to 500 degrees Fahrenheit and place top rack into the middle of oven. NOTE: be sure to use a great pizza pan to ensure that your crust is crispy and not soggy.
- Generously sprinkle the chopped kale atop the pesto sauce followed by pieces of fresh mozzarella cheese, leaving a bit of crust bare for the edges. Now add the remaining 2 Tbsps of pesto sauce-----lightly spooning it all around the tops of the mozzarella.
- Lightly brush the tops of the edge of the crust with 1 tablespoon of olive oil to ensure that it becomes a nice golden brown followed by sprinkles of Italian seasoning, if using.
- Transfer the pizza pie to the hot oven and bake for 15-20 minutes or so, until the mozzarella has melted (and becomes bubbly) and the crust is crispy and golden brown.
- Once done, allow pizza to rest/cool for a few minutes (about 2-3 minutes) so that the cheese sets before cutting into generous slices, using a pizza cutter.
- Serve and enjoy!
- Bon Appetit!
Tips & Tricks
- PIZZA CRUST:For a crispy pizza (especially on the bottom), I suggest using a pizza pan with holes to allow the crust to bake through nicely. Check out my Amazon Shop for a great option!
- STORAGE: Leftover pizza is best kept tightly wrapped in foil paper, refrigerated for 3-4 days for optimal freshness.
- GLUTEN-FREE CRUST: To make your pizza crust GF, see my Easy GF Pizza Crust recipe.
- GREENS: If preferred, you can always add greens to the mix like Spinach, Broccoli, Brussels Sprouts, or Collard Greens to the pizza.
Nutrition
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