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Green Pizza with Kale Pesto
Green Pizza with Kale Pesto
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 2-3
For the pesto
  • 1 cup chopped kale
  • 1 cup basil leaves
  • juice of ½ lemon
  • ¼ cup sunflower seeds
  • ¼ cup parmesan cheese, grated
  • 1 tsp red wine vinegar
  • a pinch of salt and pepper
  • ¼ cup olive oil
For the pizza
  • 1 ball pizza dough
  • 2 tbsp olive oil
  • 1 zucchini, ends trimmed, sliced
  • a handful of kale, stems removed, chopped
  • 1 cup shaved brussel sprouts
  • 1 tsp balsamic vinegar
  • ¾ cup shredded mozzarella
  • ¼ cup grated parmesan
  1. To make the pesto, in a food processor, add the kale, basil, lemon juice, sunflower seeds, parmesan, vinegar, and salt and pepper. Pulse to chop. While the food processor is running, drizzle in the olive oil through the vent. This will be a rough pesto. Set aside.
  2. Place an oven rack on the lower third of the oven. Preheat the oven to 475. On a small baking sheet, add the zucchini and a tablespoon of the oil and bake for 10 minutes until zucchini has softened.
  3. In a bowl, add the shaved brussel sprouts and balsamic vinegar and toss. On a large baking sheet, drizzle the remaining oil. Spread out the pizza dough to cover the baking sheet. Spread the pesto over the pizza dough. Add the zucchini, brussel sprouts and kale. Sprinkle the mozzarella on top. Then sprinkle the parmesan cheese. Bake for 20 minutes in the lower third of the oven.
Recipe by Tastemaker Blog at https://tastemakerblog.com/2018/05/03/green-pizza-with-kale-pesto/