Heather Secrist uses kale in her pesto for this tomatoey creation, though you can substitute arugula, spinach or basil if you prefer. "Pesto can be frozen in ice cube trays for use throughout the year," says Heather, owner of Suncrest Gardens Farm in Cochrane, Wisconsin. "Once frozen, place the cubes in a freezer bag to pull out as you need them."

Source: Midwest Living

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Recipe Summary

prep:
45 mins
bake:
15 mins
cool:
5 mins
total:
1 hr 5 mins
Servings:
4
Yield:
One 13- to 15-inch pizza
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bake whole wheat crust in 450 degree F oven 7 to 9 minutes or until light brown; remove from oven. (Or grill as directed in crust recipe.)

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  • Spread Kale Pesto evenly over crust. Sprinkle with cheese. Arrange tomato slices over cheese. Sprinkle with pizza seasoning.

  • Bake about 8 to 10 minutes more or until heated through and crust bottom is crisp and brown. (Or grill as directed.) Remove from oven. Cool in pan on a wire rack for 5 minutes. Cut into wedges to serve. Makes one 13- to 15-inch pizza (four 2-wedge servings).

*

If you like, substitute 2 cups firmly packed fresh basil leaves, torn fresh arugula or spinach leaves with stems removed for the kale.

Nutrition Facts

398 calories; fat 22g; cholesterol 34mg; saturated fat 6g; carbohydrates 39g; mono fat 11g; poly fat 3g; trans fatty acid 0g; insoluble fiber 4g; sugars 3g; protein 15g; vitamin a 1749.2IU; vitamin c 15.4mg; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 2.8mg; vitamin b6 0.2mg; folate 76.6mcg; vitamin b12 0.1mcg; sodium 434mg; potassium 294mg; calcium 262.5mg; iron 2.3mg.
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