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Kale and Basil Pesto Pizza

Kale and Basil Pesto Pizza

Two pizzas topped with fresh mozzarella, kale and basil pesto, and heirloom tomatoes.
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Prep Time 15 minutes
Cook Time 15 minutes
rising time 2 hours 20 minutes
Total Time 2 hours 50 minutes
Course Main Course
Cuisine Italian
Servings 2 pizzas
Calories 300 kcal

Equipment

  • Bread Machine
  • 2 Pizza Stones
  • 2 Pizza Peels
  • Food processor

Ingredients
  

For the Bread Machine Pizza Dough:

  • 1 cup water
  • 1 tbsp. extra virgin olive oil
  • 3 cups all purpose flour (360g)
  • 1 tsp. each honey and salt
  • 2 tsp. active dry yeast

For The Kale and Basil Pesto Sauce:

  • 1 cup baby kale leaves, stems removed
  • ⅓ cup extra virgin olive oil
  • 2 cups fresh basil leaves
  • 2 cloves minced garlic
  • 2 tbsp. pine nuts
  • ½ cup Parmesan cheese
  • ¼ tsp. each kosher salt and black pepper

For the Pizza Toppings:

  • 3½ cups fresh mozzarella cheese, thinly sliced, and divided
  • 4 red and yellow heirloom tomatoes

For the Garnishes:

  • ¼ cup fresh basil leaves
  • ½ cup finely grated Parmesan cheese
  • ¼ tsp. crushed red pepper flakes
  • 1 tbsp. pine nuts

Instructions
 

  • Begin by making the pizza dough: Add all the ingredients to your bread machine, in the order suggested by the manufacturer of your bread machine. Select the dough cycle and press start.
  • While the dough is rising, make the kale and basil pesto: Add all the ingredients to the food processor, except the oil. Pulse until everything is ground up. With the motor running, stream in the olive oil. Process until the pesto is fully combined.
  • Preheat the oven to 425 degrees, with two pizza stones inside of it.
  • When the dough cycle is done, dump the dough on to a floured board and divide in half. Press or roll the dough in to two twelve- inch circles, right on two parchment covered pizza peels. Brush them with olive oil and cover with plastic wrap and let them rise for thirty minutes. Top the dough rounds with about two thirds of the pesto sauce and the three cups of the mozzarella cheese.
  • Using the pizza peels, slide the parchment and pizzas onto the pizza stones. Bake for 10 minutes. Remove the pizzas and top them with the tomatoes and a half cup more mozzarella. Bake for five minutes.
  • Garnish the pizzas with the pine nuts, the rest of the pesto, the Parmesan, red pepper flakes, and basil.

Nutrition

Calories: 300kcal
Keyword meatless
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