Kale & Pomegranate Pizza with Creamy Pesto (Print version)

A bright vegetarian pizza with creamy kale pesto, mozzarella, crisp kale, onion, and juicy pomegranate arils.

# Ingredients:

For the creamy kale pesto

01 - 2 cups packed baby kale or lacinato kale leaves, ribs removed
02 - 1/3 cup (35 g) pecans or walnuts
03 - 1/4 cup (25 g) grated Parmesan cheese
04 - 1 large garlic clove
05 - 1/4 teaspoon red pepper flakes, optional
06 - 1/3 cup (80 ml) olive oil, plus more as needed
07 - 1/2 cup (120 g) sour cream or plain Greek yogurt
08 - 1/2 teaspoon kosher salt, plus more to taste
09 - Freshly ground black pepper

For the pizza

10 - 1 lb (450 g) refrigerated pizza dough, at room temperature
11 - 1 tablespoon flour or cornmeal, for shaping
12 - 4 oz (115 g) shredded mozzarella cheese, about 1 cup
13 - 1/2 small yellow onion, thinly sliced
14 - 3 cups (60 g) baby kale or torn lacinato kale leaves
15 - 2 teaspoons olive oil
16 - Pinch kosher salt
17 - 1/2 cup (85 g) pomegranate arils

# Instructions:

01 - Preheat the oven to 450°F. Place a pizza stone or sturdy sheet pan in the oven while it heats if you want a crisper crust.
02 - In a food processor, pulse the kale, pecans, Parmesan, garlic, red pepper flakes, olive oil, salt, and pepper until mostly smooth. Add the sour cream and pulse just until creamy. Add a little more olive oil only if needed to spread.
03 - Stretch the dough into a 12-14 inch round on a lightly floured surface. Transfer it to parchment paper or a lightly oiled pizza pan.
04 - Spread the creamy kale pesto over the dough, leaving a 1/2 inch border. Top with mozzarella and thin onion slices.
05 - Toss the remaining kale with 2 teaspoons olive oil and a pinch of salt until lightly coated. Scatter it evenly over the pizza.
06 - Bake for 10-14 minutes, until the crust is golden, the cheese is bubbling, and the kale is crisp in spots. Rest for 2 minutes.
07 - Sprinkle pomegranate arils over the hot pizza after baking. Slice and serve while the crust is still crisp.

# Good to know:

01 - Best served right after baking for crisp kale and a chewy crust.
02 - Add pomegranate after baking so it stays juicy.
03 - Use a preheated stone or sheet pan for a better bottom crust.

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