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I created this Kale & Pomegranate Pizza one winter evening when I wanted something festive yet nourishing. The combination of creamy kale pesto bright pomegranate seeds and crispy kale creates such magic on a pizza crust. Every time I make it the vibrant colors remind me of holiday decorations but the flavors work beautifully any time of year.
More Than Just Pizza
The way the garlicky kale pesto replaces traditional tomato sauce transforms this into something truly special. When those onions caramelize and the mozzarella gets all melty those ruby pomegranate seeds sparkle like little jewels on top. It's become my go-to recipe for holiday gatherings when I want to wow my guests.
What You'll Need
- Pizza Dough: My favorite pound of dough homemade or store-bought.
- Baby Kale: Fresh tender leaves make all the difference here.
- Pomegranate Seeds: These little bursts of sweetness bring such joy.
- Mozzarella: For that perfect melty stretch.
- Kale Pesto: My special blend with pecans parmesan and a touch of sour cream.
- Onions: Sliced thin they turn wonderfully sweet.
- Seasonings: Good olive oil salt and sometimes a pinch of red pepper.
Let's Make Pizza
- Start with Pesto
- I blend everything until it's perfectly smooth and creamy adding olive oil until it feels just right.
- Prepare the Base
- My oven gets nice and hot while I roll out that dough on my cornmeal-dusted stone.
- Layer the Love
- The pesto goes down first then cheese onions and those olive-oil kissed kale leaves.
- Bake to Gold
- Ten minutes creates magic then those beautiful pomegranate seeds finish everything perfectly.
Make It Your Own
Sometimes I add chicken for protein or swap in different nuts in the pesto. My vegan friends love it with nutritional yeast instead of cheese. The beauty of this pizza is how it adapts to whatever ingredients inspire you that day.
Perfect Partners
I love serving this alongside a simple arugula salad with bright lemon dressing. On cooler nights my butternut squash soup makes a wonderful companion. A glass of prosecco or light red wine makes everything feel extra special.
Keeping It Fresh
If you have leftovers they'll keep beautifully in the fridge for a few days. I always reheat slices in the oven or a skillet to keep that wonderful crispy crust. The microwave just doesn't do it justice.
Pure Joy on a Plate
This pizza brings together everything I love about seasonal cooking. The nutritious greens sweet pomegranate and creamy pesto create something that's both beautiful and delicious. It's become my signature dish for gatherings where I want to share something truly special.
Kitchen Secrets
Fresh ingredients make such a difference here especially the kale. I always massage it with olive oil before topping the pizza it gets so perfectly crispy that way. Having my stone hot in the oven before the pizza goes in creates the best crust every time.
Through the Seasons
While I created this as a winter pizza it adapts beautifully throughout the year. Spring asparagus or summer tomatoes bring their own magic. In fall roasted squash adds such wonderful sweetness.
Everyone's Welcome
I love how easily this recipe adapts to different needs. My gluten-free crust works perfectly and vegan cheese alternatives melt beautifully. Sometimes I'll add crispy pancetta or extra nuts depending on who's joining us for dinner.
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Frequently Asked Questions
- → Can I make the pesto ahead of time?
Yes, the creamy kale pesto can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Let it come to room temperature before using.
- → What type of kale works best?
Both baby kale and lacinato (dinosaur) kale work well. Just be sure to remove any tough stems before using. Baby kale is more tender and requires less prep.
- → Can I make this dairy-free?
You can skip the parmesan in the pesto and replace the sour cream with cashew cream. Use your favorite dairy-free mozzarella alternative for topping.
- → Why oil the kale topping?
Coating the kale leaves with oil helps them crisp up in the oven rather than dry out, creating a better texture on the finished pizza.
- → Can I use different nuts in the pesto?
Yes, while pecans are specified, walnuts work equally well. Pine nuts or almonds would also be good alternatives in the pesto.