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5 from 1 vote

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.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Keyword: baked, brooklyn, dinner, easy, family-friendly, homemade, kale, kid-friendly, lunch, mozzarella, pesto, pizza, vegetarian
Servings: 8 servings
Calories: 177kcal
Author: Shanika

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
US Customary - Metric

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.
  • Add a few spoonfuls of pesto sauce (the ½ cup) unto the top of center of crust until evenly spread out.
  • 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!

Notes

  • 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

Calories: 177kcal | Carbohydrates: 33g | Protein: 5g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 71mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 394IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 2mg