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Kale Pesto Pizza with Fresh Mozzarella Crema

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

Serves: 4

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Ingredients

Pizza:

  • 1 (16-ounce) package refrigerated pre-made pizza dough
  • ½ tablespoon olive oil
  • 1 (8-ounce) package Frigo® Fresh Mozzarella, torn into big pieces
  • ¼ cup Frigo® Whole Milk Ricotta Cheese
  • ½ cup Frigo® Fresh Shredded Parmesan
  • ½ cup chopped pecans 

  • ½ cup olive oil
  • 4-6 cloves garlic
  • 2 cups kale, washed and de-stemmed
  • 1 lemon, zest and juice
  • 1 teaspoon ground black pepper
  • ¼ teaspoon fine sea salt

Toppings:

  • 1 ½ cups cherry tomatoes, halved or 1 large tomato, sliced
  • ½ cup of roughly chopped kale, washed and stems removed
  • 2 ounces hard salami, sliced thin and then cut into 1-inch lengths
  • crushed red pepper flakes
  • Frigo® Fresh Shredded Parmesan

Directions

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!

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