This Kale Pesto Pizza is a perfect weeknight meal packed with super greens and topped with vine-ripened tomatoes and salami, and finished with a Fresh Mozzarella Crema! Veggie lovers will appreciate the kale packed pesto and meat lovers can doctor up adding more toppings as they like!
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 1; 12-inch pizza
Preheat oven to 400°F.
Roll out the dough on a floured surface to about 12-inches in diameter and place the pizza dough on a pizza stone or baking sheet lined with parchment paper. Brush dough with a ½ tablespoon of olive oil and allow to sit near the stove to help accelerate proofing of the dough while preparing all the toppings.
Make the mozzarella crema in a food processor or blender by pulsing together Frigo® Fresh Mozzarella and Frigo® Whole Milk Ricotta Cheese until smooth. Scrape Mozzarella Crema from food processor and reserve in a small bowl. No need to rinse out the food processor, a little cheese will enhance the pesto.
Make the kale pesto in the food processor by pulsing together Frigo® Fresh Shredded Parmesan, chopped pecans, ½ cup olive oil, and garlic until thoroughly combined, scraping down the sides after each pulse, for about 2 minutes.
Finish the kale pesto by adding 2 cups of kale, zest and juice of lemon, pepper, and salt and continue to pulse until thoroughly combined, for another 2 minutes.
Assemble pizza by evenly spreading the kale pesto over the lightly oiled pizza dough. Leave at least a ½ -inch rim of crust free of pesto. Finish by topping with the mozzarella crema, tomato slices, chopped kale, and sliced salami.
Place in the oven and bake for 18 – 20 minutes, until cheese is lightly browned and bubbling and the dough is ready. Check to ensure even baking after the 10-minute mark by rotating 180 degrees.
Remove, let cool slightly, and enjoy sprinkled with crushed red chili flakes and Frigo® Fresh Shredded Parmesan!