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Pumpkin Seed Pesto Garden Pizza
Servings: 5
Ingredients
For the pizza
  • 1 lb homemade or store bought pizza dough we used Trader Joe's Garlic & Herb pizza dough
  • 1 tablespoon olive oil
  • 1/2 small onion sliced
  • 1 teaspoon balsamic vinegar
  • 2 cups tuscan kale thinly sliced
  • 5 ounces sliced mozarella
For the pesto
  • 2 cups fresh basil leaves packed
  • 1/2 cup pumpkin seeds
  • 4 cloves garlic
  • 1/4 cup olive oil
  • 1/2 cup water
  • Salt to taste
For the toppings
  • 1 cup watercress or arugula
  • 2 tablespoons sun dried tomatoes
  • Basil leaves
  • Chili pepper flakes
Instructions
  1. Preheat the oven to 400F
  2. Massage a few drops of olive oil onto the dough to prevent it from sticking, and on a floured surface, form a 7x9" rectangle using your hands or a rolling pin
  3. Add the rolled crust to a parchment-lined baking sheet
  4. Blend all of the ingredients for the pesto, salt, to taste, and set aside
  5. In a pan over medium heat, heat the olive oil, add the onions, and sauté for 1-2 minutes
  6. Then add the balsamic vinegar, kale, and sauté for another 1-2 minutes, or until the kale is slightly tender. Set aside
  7. Leave 1/2-cup pesto aside, and pour the rest evenly onto the pizza dough
  8. Top with the sautéed kale, and mozzarella slices
  9. Bake for 10-12 minutes, or until the cheese has melted and the crust is inflated and crisp
  10. Transfer the pizza to the broiler, and cook for another 3 minutes, or until the crust and cheese has browned. Pay close attention to avoid burning the pizza
  11. Once done, remove from the oven and add the toppings. Feel free to customize and add your favorites!
  12. Slice horizontally into 5-6 slices and drizzle a few tablespoons of the remaining pesto sauce, as desired. Enjoy!