One of my favorite things to order out is Artisan Pizza. I don’t know why I had never tried to make it at home before! It’s surprisingly easy, but just as delicious.
Friends, I’m excited to tell you that not only am I sharing a quick recipe with you today, I’m even sharing a pizza recipe that is nutrient-dense! This kale pesto is full of vitamins, potassium, and even protein! The perfect weeknight meal if you ask us. Keep reading to find the recipe.
- 1 lb. refrigerated pizza dough
- 2 tsp. extra-virgin olive oil
- ⅛ tsp. sea salt
- ⅓ cup Kale Pesto (see below)
- 8 oz. sliced fresh mozzarella
- 2 medium tomatoes
- 4-6 basil leaves
- Preheat the oven to 400 degrees. Remove pizza dough from the fridge, and let it sit in room temperature for 20 minutes.
- Cover a clean work surface with flour, and roll out your pizza dough. (until it's about ¼ inch in thickness.)
- After placing your dough on a a pan, cover with olive oil and sea salt.
- Spread pest sauce evenly onto the pizza.
- Top with mozzarella and tomato slices.
- Bake for 20-25 minutes, or until golden brown.
- Top with fresh basil and sea salt and serve!
The Kale Pesto
In a food processor, combine 1 1/2 cups chopped kale leaves, 1/2 cup raw almonds, 1 to 2 garlic cloves, 1/4 tsp. sea salt, and 1 tbsp. fresh lemon juice. Pulse until the combination is coarsely chopped. Slowly add 3 tbsp. extra-virgin olive oil and continue processing until it becomes a smooth paste. This is also absolutely delicious on things like toast, noodles, etc.
I’m obvi a big fan of quick, weeknight meals. If you’re not a pizza fan, be sure to check out our One Pan Turkey Meatball Spaghetti, Personal Chicken and Dumpling Casseroles, or this delicious Turkey & Quinoa Bowl.
This pizza is about 480 calories per serving (two slices), if I calculated correctly. Compared to the 600 calories that is in two slices of pepperoni pizza, I think this is pretty good! The next time I make pizza at home I think I really need this copper pizza pan and pizza tools. Copper everything, am I right?!